Eat and Be Satisfied: A Social History of Jewish Food / Edition 1

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Overview

Eat and Be Satisfied is the first comprehensive and critical history of Jewish food from biblical times until the present. John Cooper explores the traditional foods—the everyday diets as well as the specialties for the Sabbath and festivals—of both the Ashkenazic and Sephardic cuisines. He discusses the often debated question of what makes certain foods "Jewish" and details the evolution of such traditional dishes as cholent and gefilte fish.
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Product Details

  • ISBN-13: 9780876683163
  • Publisher: Aronson, Jason Inc.
  • Publication date: 4/28/1994
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 280
  • Product dimensions: 6.42 (w) x 9.02 (h) x 0.73 (d)

Meet the Author

Through extensive research in libraries in the United States, London, and Jerusalem, John Cooper has become a pioneer in the field of Jewish culinary history. He was a lecturer at the first Oxford Symposium on Jewish Food and at the Spiro Jewish Food Conference. Cooper studied history at Balliol College at Oxford University, where he received an M.A. He is an attorney in London, where he lives with his wife and two children.
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Table of Contents

Acknowledgments
Introduction
1 Biblical Food 1
2 The Dietary Laws 17
3 Everyday Food in the Talmudic Age 37
4 Sabbath and Festival Food in the Talmudic Age 53
5 Traditional Jewish Food in the Middle Ages 79
6 Sabbath and Festival Food in the Middle Age 97
7 The Food of the Sephardim 121
8 Everyday Food of Central and Eastern European Jews 145
9 Sabbath and Festival Food of Central and Eastern European Jews 171
Conclusion 197
Appendix 203
Notes 207
For Further Reading 245
Index 251
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