LEADER 00000aam a2200673 i 4500 
001    22057645 
003    SE-LIBR 
003    SE-LIBR 
003    OCoLC 
008    151125s2016    nyu      b    001 0 eng   
010    2015044974 
020    9781250071514|q(hardback) 
020    1250071518|q(hardback) 
020    |z9781466882652|q(ebook) 
041    eng 
082 00 641.5/676|223 
092 0  641.5|bengelska 
100 1  Wex, Michael,|d1954-|4author 
245 10 Rhapsody in Schmaltz: Yiddish Food and Why We Can't Stop 
       Eating It /|cMichael Wex 
250    First edition 
264  1 New York :|bSt. Martin's Press,|c[2016] 
300    xviii, 297 pages ;|c22 cm 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
500    Index 
504    Includes bibliographical reference (pages 267-279) and 
       index 
505 8  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? 
650  7 Ashkenazim|xSocial life and customs.|2fast 
650  7 Jewish cooking.|2fast 
650  7 Jews|xFood.|2fast 
650  7 Judisk matlagning|2sao 
650  7 Ashkenazer|xvardagsliv och traditioner|2sao 
650  7 Judar|2sao 
907 00 180118