Edition |
First edition |
Descript |
xviii, 297 pages ; 22 cm |
Note |
Includes bibliographical reference (pages 267-279) and index |
Content |
Introduction: an oral fixation -- Who says it's supposed to taste good? The prehistory of Jewish food -- Getting to no: beginnings of the dietary laws -- If you have to ask, it's treyf: more dietary laws -- Fat of the land: the fundamentals of Yiddish cuisine -- The mother of us all: cholent and its children -- As the cholent cooks: the rest of Friday night, appetizers and soup -- It's all meat: Sabbath main dishes and some of their accomplices -- Pancakes, crepes, and sexy baking: other holiday foods -- Is that all there is? Weekday food -- Epilogue: How is it Jewish? |
Note |
Index |
Subject |
Ashkenazim -- Social life and customs.
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Jewish cooking.
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Jews -- Food.
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Judisk matlagning
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Ashkenazer -- vardagsliv och traditioner
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Judar
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Classmark |
641.5/676
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ISBN/ISSN |
9781250071514 (hardback) |
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1250071518 (hardback) |
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9781466882652 (ebook) |
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