Jewish American Food Culture, 1st Edition

  • Jonathan Deutsch
  • Published By:
  • ISBN-10: 0313343209
  • ISBN-13: 9780313343209
  • DDC: 394.1
  • Grade Level Range: 9th Grade - College Senior
  • 141 Pages | eBook
  • Original Copyright 2008 | Published/Released April 2010
  • This publication's content originally published in print form: 2008

  • Price:  Sign in for price



Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is ubiquitous from Midtown Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at the well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group. This is the source to find out what parve on packaging means, the symbolism of particular foods that are essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on how religious one is and the land of one's ancestors, and much more.


"Students and teachers will enjoy the accessible text, as well as the interspersed photos, line drawings and recipes. Recommended for middle school, high school and public libraries." --Doug's Student Reference Room, October 2008

— Doug's Student Reference Room

Table of Contents

Front Cover.
Half Title Page.
Editorial Board.
Title Page.
Copyright Page.
Series Foreword.
Introduction: Jewish American Diversity.
1: Historical Overview.
2: Major Foods and Ingredients.
3: Cooking.
4: Typical Meals.
5: Eating Out.
6: Special Occasions.
7: Diet and Health.
Resource Guide.
Selected Bibliography.
About the Authors.