Gastronomic Judaism as Culinary Midrash

by Jonathan D. Brumberg-Kraus

Overview

This book describes the taste preferences and practices of gastronomic Judaism from ancient to contemporary times. Not merely fixed dietary rules and norms, but rather culinary interpretations and adaptations of them to new times and places makes food “Jewish” and makes Jewish eating practices continually viable and meaningful.

Product Details

ISBN-13:	9781498579087
Publisher:	Lexington Books
Publication date:	08/06/2020
Pages:	220
Product dimensions:	6.05(w) x 9.08(h) x 0.55(d)

About the Author

Jonathan Brumberg-Kraus is professor of religion at Wheaton College.

Table of 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

Editorial Reviews

An affable and spirited tour d'horizon of the Jewish culinary landscape, Jonathan Brumberg-Kraus's book enhances our understanding of the complex and often fraught relationship between culture and cuisine. Drawing on a wide range of sources, from rabbinic commentaries to contemporary cookbooks and personal anecdote, it reminds earnest foodies and casual eaters alike why food matters.

Jenna Weissman Joselit