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Repression, Re-Invention, and Rugelach

Author: Amy Balmuth

Publisher:

Published: 2018-09

Total Pages:

ISBN-13: 9780912568270

The book traces various aspects of the history of Jews at Colgate University, from its inception to the present. Individual chapters focus on the evolution of Jewish identities at Colgate; the consequences of Colgate's transition from a Baptist institution to a non-sectarian liberal arts college; Jewish religious life on campus and the transformation in Jewish space over the last half of the twentieth century;the social life and status of jews at Colgate, primarily examining fraternities and quasi-fraternities; periods of resistance to anti-semitic discrimination at Colgate, especially during the 1950s-70s, 1980s-early 90s, and 1980s-2000s; Colgate Jews on the global stage.

Dear Mendl, Dear Reyzl

Author: Alice Nakhimovsky

Publisher: Indiana University Press

Published: 2014-04-15

Total Pages: 248

ISBN-13: 0253012074

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“Explore[s] the Jewish past via letters that reflect connections and collisions between old and new worlds.” —Jewish Book Council At the turn of the 20th century, Jewish families scattered by migration could stay in touch only through letters. Jews in the Russian Empire and America wrote business letters, romantic letters, and emotionally intense family letters. But for many Jews who were unaccustomed to communicating their public and private thoughts in writing, correspondence was a challenge. How could they make sure their spelling was correct and they were organizing their thoughts properly? A popular solution was to consult brivnshtelers, Yiddish-language books of model letters. Dear Mendl, Dear Reyzl translates selections from these model-letter books and includes essays and annotations that illuminate their role as guides to a past culture. “Covers a neglected aspect of Jewish popular culture and deserves a wide readership. For all serious readers of Yiddish and immigrant Jewish culture and customs.” —Library Journal “Delivers more than one would expect because it goes beyond a linguistic study of letter-writing manuals and explicates their genre and social function.” —Slavic Review “Reproductions of brivnshtelers form the core of the book and comprise the majority of the text, providing a ground-level window into a largely obscured past.” —Publishers Weekly “The real delight of the book is in reading the letters themselves . . . Highly recommended.” —AJL Reviews

Jewish Holiday Cooking

Author: The Coastal Kitchen

Publisher: Simon and Schuster

Published: 2022-11-29

Total Pages: 256

ISBN-13: 1646432932

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A celebratory collection of over 100 delicious recipes that bring family together at the table each holiday, from Passover to the Festival of Lights. Embrace the international culinary traditions of Jewish cuisine each holiday with Jewish Holiday Cooking. The menu is one of the most important elements to consider when it comes to holiday celebrations. Holiday meals vary widely from Sephardic to Ashkenazic and Mizrahic traditions, meaning that for Jewish people, there’s no one right way to celebrate. With nostalgic recipes and new dishes inspired from Moroccan, Russian, German, and more cuisines, these dishes rich in variety and heritage are sure to satisfy and delight. This cookbook includes: - Over 250 flavorful recipes that celebrate regional authenticity and modern flair - Sample holiday menus for Rosh Hashanah, Hanukkah, Passover, breaking the fast of Yom Kippur, and Shabbat dinner - Exquisite dishes such as Salted Honey Apple Upside-Down Cake, White Wine Braised Leeks, Cholent, Sufganiyot, Bourekas, Keftes de Espinaca, Tzimmes Chicken with Apricots, Prunes & Carrots, Charoset, Matzo Brei, and more. With this cookbook, you can explore the regional flavors that have informed this deeply cultural cuisine. Whether you’re preparing your first Passover feast or looking for new inspiration to bring to your table, bring joy to any celebration with Jewish Holiday Cooking.

We Are What We Eat

Author: Donna R. Gabaccia

Publisher: Harvard University Press

Published: 2009-07-01

Total Pages: 289

ISBN-13: 0674037448

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Ghulam Bombaywala sells bagels in Houston. Demetrios dishes up pizza in Connecticut. The Wangs serve tacos in Los Angeles. How ethnicity has influenced American eating habits—and thus, the make-up and direction of the American cultural mainstream—is the story told in We Are What We Eat. It is a complex tale of ethnic mingling and borrowing, of entrepreneurship and connoisseurship, of food as a social and political symbol and weapon—and a thoroughly entertaining history of our culinary tradition of multiculturalism. The story of successive generations of Americans experimenting with their new neighbors’ foods highlights the marketplace as an important arena for defining and expressing ethnic identities and relationships. We Are What We Eat follows the fortunes of dozens of enterprising immigrant cooks and grocers, street hawkers and restaurateurs who have cultivated and changed the tastes of native-born Americans from the seventeenth century to the present. It also tells of the mass corporate production of foods like spaghetti, bagels, corn chips, and salsa, obliterating their ethnic identities. The book draws a surprisingly peaceful picture of American ethnic relations, in which “Americanized” foods like Spaghetti-Os happily coexist with painstakingly pure ethnic dishes and creative hybrids. Donna Gabaccia invites us to consider: If we are what we eat, who are we? Americans’ multi-ethnic eating is a constant reminder of how widespread, and mutually enjoyable, ethnic interaction has sometimes been in the United States. Amid our wrangling over immigration and tribal differences, it reveals that on a basic level, in the way we sustain life and seek pleasure, we are all multicultural.

Daughter of the Shtetl

Author: Doba-Mera Medvedeva

Publisher: Jews of Russia & Eastern Europ

Published: 2019

Total Pages: 158

ISBN-13: 9781618114365

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Daughter of the Shtetl is an unusual memoir by an uneducated but sharply observant Jewish woman. Through the eyes of Doba-Mera, we experience the class divisions in shtetl and synagogue; pogroms and wars; working conditions in sewing shops; revolutionary circles around 1905; as well as aspects of everyday life such as education, courtship, housing, food, and illness.

The Brisket Book

Author: Stephanie Pierson

Publisher: Andrews Mcmeel+ORM

Published: 2011-10-04

Total Pages: 229

ISBN-13: 1449418988

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An entertaining homage to a Sunday-supper staple packed with thirty recipes (some from notable chefs), as well as tips, stories, photos, and illustrations. Food writer, cookbook author, and brisket zealot Stephanie Pierson contends, “Some foods will improve your meal, your mood, your day, your buttered noodles. Brisket will improve your life.” Brisket is so easy to warm up to, no wonder everyone loves it. Families pass brisket recipes down like heirlooms. Chat rooms are full of passionate foodies giving passionate opinions about their briskets–and each one claims to have the best brisket recipe ever! When Angel Stadium of Anaheim introduced a BBQ brisket sandwich, it promptly won a national contest for best ballpark cuisine. This lively book offers everything from brisket cooking tips to chef interviews to butcher wisdom. Color photographs, illustrations, and graphics ensure that brisket has never looked better. The recipes include something for everyone: Beef Brisket with Fresh Tangy Peaches, Scandinavian Aquavit Brisket, Sweet-and-Sour Brisket, Barbecued Brisket Sandwiches with Firecracker Sauce, a Seitan Brisket (even people who don’t like meat love brisket), and a 100% Foolproof Bride’s Brisket. If brisket does indeed improve your life, then The Brisket Book promises to be the ultimate life-affirming resource for anyone who has savored–or should savor–this succulent comfort food. “A fun little book, very entertaining with terrific recipes from friends, family and chefs. It is indeed as intended, “A Love Story with Recipes.” —Sara Moulton, author of Sara Moulton’s Home Cooking 101 “The Brisket Book has a recipe for everyone, and it’ll turn you into the star of any potluck.” —The Jewish Journal of Greater Los Angeles “Packed with history, wit, and expert opinions (including a list of fifty things about brisket that people disagree on), this book presents one of the world’s great comfort foods in all its lovable, chameleonlike glory, with recipes for corned beef, smoked brisket, Korean brisket soup, brisket burgers, and myriad Jewish braises, including Nach Waxman’s supposedly “most-Googled brisket recipe” of all, smothered in onions and virtually no liquid.” —The Philadelphia Inquirer

Legacy

Author: Harry Ostrer MD

Publisher: Oxford University Press

Published: 2012-08-10

Total Pages: 300

ISBN-13: 0199702055

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Who are the Jews--a race, a people, a religious group? For over a century, non-Jews and Jews alike have tried to identify who they were--first applying the methods of physical anthropology and more recently of population genetics. In Legacy, Harry Ostrer, a medical geneticist and authority on the genetics of the Jewish people, explores not only the history of these efforts, but also the insights that genetics has provided about the histories of contemporary Jewish people. Much of the book is told through the lives of scientific pioneers. We meet Russian immigrant Maurice Fishberg; Australian Joseph Jacobs, the leading Jewish anthropologist in fin-de-siècle Europe; Chaim Sheba, a colorful Israeli geneticist and surgeon general of the Israeli Army; and Arthur Mourant, one of the foremost cataloguers of blood groups in the 20th century. As Ostrer describes their work and the work of others, he shows that to look over the genetics of Jewish groups, and to see the history of the Diaspora woven there, is truly a marvel. Here is what happened as the Jews migrated to new places and saw their numbers wax and wane, as they gained and lost adherents and thrived or were buffeted by famine, disease, wars, and persecution. Many of these groups--from North Africa, the Middle East, India--are little-known, and by telling their stories, Ostrer brings them to the forefront at a time when assimilation is literally changing the face of world Jewry. A fascinating blend of history, science, and biography, Legacy offers readers an entirely fresh perspective on the Jewish people and their history. It is as well a cutting-edge portrait of population genetics, a field which may soon take its place as a pillar of group identity alongside shared spirituality, shared social values, and a shared cultural legacy.

The Farm Cooking School

Author: Ian Knauer

Publisher:

Published: 2017-12-05

Total Pages: 259

ISBN-13: 0997211342

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Join Ian Knauer and Shelley Wiseman at The Farm Cooking School for 100+ recipes that teach everything from perfect pie crusts and pizza dough, to seasonal pavlovas and panna cottas.

Beyond the North Wind

Author: Darra Goldstein

Publisher: Ten Speed Press

Published: 2020-02-04

Total Pages: 322

ISBN-13: 0399580395

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100 traditional yet surprisingly modern recipes from the far northern corners of Russia, featuring ingredients and dishes that young Russians are rediscovering as part of their heritage. IACP AWARD FINALIST • LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE WASHINGTON POST AND FORBES “A necessary resource for food writers and for eaters, a fascinating read and good excuse to make fermented oatmeal.”—Bon Appétit Russian cookbooks tend to focus on the food that was imported from France in the nineteenth century or the impoverished food of the Soviet era. Beyond the North Wind explores the true heart of Russian food, a cuisine that celebrates whole grains, preserved and fermented foods, and straightforward but robust flavors. Recipes for a dazzling array of pickles and preserves, infused vodkas, homemade dairy products such as farmers cheese and cultured butter, puff pastry hand pies stuffed with mushrooms and fish, and seasonal vegetable soups showcase Russian foods that are organic and honest--many of them old dishes that feel new again in their elegant minimalism. Despite the country's harsh climate, this surprisingly sophisticated cuisine has an incredible depth of flavor to offer in dishes like Braised Cod with Horseradish, Roast Lamb with Kasha, Black Currant Cheesecake, and so many more. This home-style cookbook with a strong sense of place and evocative storytelling brings to life a rarely seen portrait of Russia, its people, and its palate—with 100 recipes, gorgeous photography, and essays on the little-known culinary history of this fascinating and wild part of the world.