Eat and Be Satisfied

A Social History of Jewish Food

By: John Cooper

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Paperback | 1 September 1993

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Paperback
280 Pages

Dimensions(cm)
22.8 x 15.1 x 1.8

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Eat and Be Satisfied is the first comprehensive and critical history of Jewish food from biblical times until the present. John Cooper explores the traditional foods-the everyday diets as well as the specialties for the Sabbath and festivals-of both the Ashkenazic and Sephardic cuisines. He discusses the often debated question of what makes certain foods "Jewish" and details the evolution of such traditional dishes as cholent and gefilte fish.

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You Can Find This Book In

Non-Fiction Religion & Beliefs Judaism Jewish Life & Practice Society & Culture Social Groups Social & Cultural Aspects of Religious Groups Jewish Studies Cooking, Food & Drink Recipes & Cookbooks National & Regional Cuisine

Acknowledgments
Introduction
Biblical Food	p. 1
The Dietary Laws	p. 17
Everyday Food in the Talmudic Age	p. 37
Sabbath and Festival Food in the Talmudic Age	p. 53
Traditional Jewish Food in the Middle Ages	p. 79
Sabbath and Festival Food in the Middle Age	p. 97
The Food of the Sephardim	p. 121
Everyday Food of Central and Eastern European Jews	p. 145
Sabbath and Festival Food of Central and Eastern European Jews	p. 171
Conclusion	p. 197
Appendix	p. 203
Notes	p. 207
For Further Reading	p. 245
Index	p. 251
Table of Contents provided by Blackwell. All Rights Reserved.

Eat and Be Satisfied

A Social History of Jewish Food

At a Glance

Paperback

Shipping

How to return your order

Defective items

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