Описание: How do contemporary American Orthodox Jews use food to create boundaries, distinguishing and dividing groups from each other and from non-Orthodox communities? How does food symbolize beliefs, sustain and grow communities, and represent commitment to God? Eating at God's Table explores answers and examples from ten years of ethnographic research in the Orthodox enclave in the west Los Angeles Pico-Robertson neighborhood. Author Jody Myers explores the food-centeredness of Orthodox Jewish religious practice and the evolutionary development of today's demanding kosher laws. Opening with four scenarios based on real observations, Myers illustrates how many Orthodox residents' religious beliefs and practices around food are integrated into, even inseparable from, their daily activities. While the shared commitment to the kosher diet creates an overall sense of community, Orthodox sub-affiliations in the neighborhood use foodways to construct smaller, intimate communities, and individuals use food to fashion personal identities within the larger group. This rich exploration of kosher Orthodox foodways and their meanings demonstrates the inadequacy of limited or simple definitions of Orthodox Jewishness and offers insight into the religious diversity in American communities.
Автор: Hasia R. Diner, Simone Cinotto Название: Global Jewish Foodways: A History ISBN: 1496213939 ISBN-13(EAN): 9781496213938 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 3762.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food during these migrations, just as invariably they engaged with the foods they encountered in their new environments. Their culinary habits changed as a result of both these migrations and the new political and social realities they encountered. The stories in this volume examine the sometimes bewildering kaleidoscope of food experiences generated by new social contacts, trade, political revolutions, wars, and migrations, both voluntary and compelled.
This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post–World War II era in Israel, Argentina, and the United States and critically examines the impact of food on Jewish lives and on the complex set of laws, practices, and procedures that constitutes the Jewish dietary system and regulates what can be eaten, when, how, and with whom. Global Jewish Foodways offers a fresh perspective on how historical changes through migration, settlement, and accommodation transformed Jewish food and customs.
Автор: Hasia R. Diner, Simone Cinotto Название: Global Jewish Foodways: A History ISBN: 1496202287 ISBN-13(EAN): 9781496202284 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 6270.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food during these migrations, just as invariably they engaged with the foods they encountered in their new environments. Their culinary habits changed as a result of both these migrations and the new political and social realities they encountered. The stories in this volume examine the sometimes bewildering kaleidoscope of food experiences generated by new social contacts, trade, political revolutions, wars, and migrations, both voluntary and compelled.
This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post–World War II era in Israel, Argentina, and the United States and critically examines the impact of food on Jewish lives and on the complex set of laws, practices, and procedures that constitutes the Jewish dietary system and regulates what can be eaten, when, how, and with whom. Global Jewish Foodways offers a fresh perspective on how historical changes through migration, settlement, and accommodation transformed Jewish food and customs.
Автор: Ellen F. Steinberg, Jack H. Prost Название: From the Jewish Heartland: Two Centuries of Midwest Foodways ISBN: 0252036204 ISBN-13(EAN): 9780252036200 Издательство: Wiley EDC Рейтинг: Цена: 4460.00 р. Наличие на складе: Поставка под заказ.
Описание:
From the Jewish Heartland: Two Centuries of Midwest Foodways reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culinary changes through time. Exploring Jewish culinary innovation in America's heartland from the 1800s to today, Ellen F. Steinberg and Jack H. Prost examine recipes from numerous midwestern sources, both kosher and nonkosher, including Jewish homemakers' handwritten manuscripts and notebooks, published journals and newspaper columns, and interviews with Jewish cooks, bakers, and delicatessen owners.
With the influx of hundreds of thousands of Jews during the late nineteenth and early twentieth centuries came new recipes and foodways that transformed the culture of the region. Settling into the cities, towns, and farm communities of Ohio, Indiana, Wisconsin, Michigan, Illinois, Missouri, Iowa, and Minnesota, Jewish immigrants incorporated local fruits, vegetables, and other comestibles into traditional recipes. Such incomparable gustatory delights include Tzizel bagels and rye breads coated in midwestern cornmeal, baklava studded with locally grown cranberries, dark pumpernickel bread sprinkled with almonds and crunchy Iowa sunflower seeds, tangy ketchup concocted from wild sour grapes, Sephardic borekas (turnovers) made with sweet cherries from Michigan, rich Chicago cheesecakes, native huckleberry pie from St. Paul, and savory gefilte fish from Minnesota northern pike.
Steinberg and Prost also consider the effect of improved preservation and transportation on rural and urban Jewish foodways, as reported in contemporary newspapers, magazines, and published accounts. They give special attention to the impact on these foodways of large-scale immigration, relocation, and Americanization processes during the nineteenth century and the efforts of social and culinary reformers to modify traditional Jewish food preparation and ingredients.
Including dozens of sample recipes, From the Jewish Heartland: Two Centuries of Midwest Foodways takes readers on a memorable and unique tour of midwestern Jewish cooking and culture.
Автор: Ellen F. Steinberg, Jack H. Prost Название: From the Jewish Heartland: Two Centuries of Midwest Foodways ISBN: 0252078136 ISBN-13(EAN): 9780252078132 Издательство: Wiley EDC Рейтинг: Цена: 2744.00 р. Наличие на складе: Поставка под заказ.
Описание:
From the Jewish Heartland: Two Centuries of Midwest Foodways reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culinary changes through time. Exploring Jewish culinary innovation in America's heartland from the 1800s to today, Ellen F. Steinberg and Jack H. Prost examine recipes from numerous midwestern sources, both kosher and nonkosher, including Jewish homemakers' handwritten manuscripts and notebooks, published journals and newspaper columns, and interviews with Jewish cooks, bakers, and delicatessen owners.
With the influx of hundreds of thousands of Jews during the late nineteenth and early twentieth centuries came new recipes and foodways that transformed the culture of the region. Settling into the cities, towns, and farm communities of Ohio, Indiana, Wisconsin, Michigan, Illinois, Missouri, Iowa, and Minnesota, Jewish immigrants incorporated local fruits, vegetables, and other comestibles into traditional recipes. Such incomparable gustatory delights include Tzizel bagels and rye breads coated in midwestern cornmeal, baklava studded with locally grown cranberries, dark pumpernickel bread sprinkled with almonds and crunchy Iowa sunflower seeds, tangy ketchup concocted from wild sour grapes, Sephardic borekas (turnovers) made with sweet cherries from Michigan, rich Chicago cheesecakes, native huckleberry pie from St. Paul, and savory gefilte fish from Minnesota northern pike.
Steinberg and Prost also consider the effect of improved preservation and transportation on rural and urban Jewish foodways, as reported in contemporary newspapers, magazines, and published accounts. They give special attention to the impact on these foodways of large-scale immigration, relocation, and Americanization processes during the nineteenth century and the efforts of social and culinary reformers to modify traditional Jewish food preparation and ingredients.
Including dozens of sample recipes, From the Jewish Heartland: Two Centuries of Midwest Foodways takes readers on a memorable and unique tour of midwestern Jewish cooking and culture.
Автор: Lesher Michael Lane Название: Sexual Abuse and Concealment in Orthodox Jewish Communities ISBN: 0786471255 ISBN-13(EAN): 9780786471256 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 4990.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book is the first to analyse, and attempt to explain the methods by which cases of child sexual abuse have been systematically concealed in Orthodox Jewish communities. The book describes a number of characteristic cases of such cover-ups: first, some cases in which perpetrators were eventually brought to justice, but only after other offenses by the same offender were ignored or suppressed; second, cases in which a strong case of child sex abuse was never pursued at all due to pressure from the rabbinate or Orthodox lay leadership. Backlash against victims is also discussed.The book examines the generally disappointing treatment of this issue in popular media, and goes on to discuss the institutions that contribute to the cover-ups, including two - rabbinic courts and local Orthodox patrols - that are more or less unique to Orthodox Jewish communities. Specific examples illustrate the devastating effect these institutions can have on sex abuse victims. Finally, the book explores the cultural factors behind the problem, and offers suggestions for reforms.
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