Global Jewish foodways : a history / edited and with an introduction by Hasia R. Diner and Simone Cinotto ; foreword by Carlo Petrini.
Material type:
TextSeries: At SeriesPublication details: Lincoln : University of Nebraska Press, (c)2018.Description: 1 online resourceContent type: - text
- computer
- online resource
- 9781496206114
- TX724 .G563 2018
- COPYRIGHT NOT covered - Click this link to request copyright permission: https://lib.ciu.edu/copyright-request-form
| Item type | Current library | Collection | Call number | URL | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD)
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G. Allen Fleece Library ONLINE | Non-fiction | TX724 (Browse shelf(Opens below)) | Link to resource | Available | ocn989809851 |
Includes bibliographies and index.
"An exploration of the many facets of the global history of Jewish food when Jews struggled with, embraced, modified, or rejected the foods and foodways which surrounded them, from Renaissance Italy to the post-World War II era in Israel, Argentina and the United States"--
Cover; Title Page; Copyright Page; Contents; List of Illustrations; Foreword; Acknowledgments; Introduction; Part 1; 1. The Sausage in the Jews' Pantry; 2. Global Jewish Peddling and the Matter of Food; 3. Jews among Muslims; Part 2; 4. Mosaic or Melting Pot; 5. Soviet Jewish Foodways; 6. The Embodied Republic; Part 3; 7. Appetite and Hunger; 8. The Battle against Guefilte Fish; 9. Still Life; Part 4; 10. From the Comfort of Home to Exile; 11. "To Jewish Daughters"; 12. Dining in the Dixie Diaspora; List of Contributors; Index
COPYRIGHT NOT covered - Click this link to request copyright permission:
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