Gastronomic Judaism as culinary midrash. (2018)

• Record Type: Book
• Further Information: Note: Jonathan Brumberg-Kraus.
• Authors: Brumberg-Kraus, Jonathan
• Contents: Part One: Setting the Table; Introduction: Gastronomic Judaism as Vernacular Religion; Part Two: Jewish Preferences for Everyday Foods; Chapter 1: Meat; Chapter 2: Bread; Chapter 3: Vegetables and Fruit; Part Three: Jewish Preferences for Exceptional Holiday Foods; Chapter 4: A Taste for the Bittersweet: Charoset and the Hillel Sandwich; Chapter 5: Jews Like it Hot: Cholent /Hamin; Part Four: What Makes These Foods Jewish?; Chapter 6: When and Where? Holidays, Home, and the Diaspora Season Our Joy; Chapter 7: Who Says? Kosher, Kosher Style, and Cookbooks; Chapter 8: Treif and Transgressive Jewish Eating; Chapter 9: Mitzvot of the Mouth: Eating and Reading, Eating and Talking About It; Chapter 10: Jewish Flavor Principles and Culinary Midrash; Chapter 11: Jewish Flavor Principles
• Publisher Details: Lanham : Lexington Books
• Publication Date: 2018
• Extent: 1 online resource
• Subjects: 641.5676; Jewish cooking; Food -- Religious aspects -- Judaism; Dinners and dining -- Religious aspects -- Judaism; Jews -- Food; Jews -- Dietary laws
• Languages: English
• ISBNs: 9781498579070
• Related ISBNs: 9781498579063
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.