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Author: Tami G. Raubvogel
Publisher:
ISBN: 9781929628520
Category : Jews
Languages : en
Pages : 0
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Book Description
Author: Tami G. Raubvogel
Publisher:
ISBN: 9781929628520
Category : Jews
Languages : en
Pages : 0
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Book Description
Author: Samuel H. Dresner
Publisher: U'd Syn Conservative Judaism
ISBN: 9780838121054
Category : Jews
Languages : en
Pages : 90
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Book Description
Author: Lise Stern
Publisher: Harper Collins
ISBN: 0061864773
Category : Cooking
Languages : en
Pages : 321
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Book Description
"Traditional Judaism injects sanctification into the ordinary habits of everyday life.Keeping kosher helps us pause and think about what we eat, and how we eat it, and elevates the act of eating." What does it mean to keep kosher? Many may be familiar with the basics: no bacon, no shrimp, no cheeseburgers. But the Jewish dietary laws go deeper than that, and How to Keep Kosher explores the ins and outs. Why are some foods deemed kosher while others are not? Why can't you mix meat and dairy dishes? How do you turn a nonkosher kitchen into a kosher one? Do you really need multiple sets of everything -- dishes, pots, pans, and utensils? How do you keep track of what's what? Whether you are thinking about adopting a kosher lifestyle or already have a kosher home and just want tounderstand what it is all about, Lisë Stern's How to Keep Kosher is essential reading. You will learn about the biblicaland historical origins of keeping kosher, the development of the kosher certification system, specific food preparation requirements for Shabbat, Passover, and otherholidays, and how to actually set up a kosher kitchen. In straightforward language, drawing upon explanations from the Torah and Talmud, along with interviews with rabbis, academics, and laypeople who keep kosher, Lisë explores all aspects of Judaism's ancient dietary traditions as they are carried out in today's kitchen, with its range of modern appliances -- dishwashers, food processors, and microwave ovens. For the first time, one book explains both Conservative and Orthodox perspectives on kashrut, as well as opinions from other Jewish affiliations. When Lisë was nine, her parents decided to make the change -- transform their home to a kosher one -- as a core part of their evolving commitment to Judaism. Because Lisë experienced the transition as a child and keeps a kosher home today, she is uniquely qualified to explain all aspects of this traditional practice. Setting up a kosher kitchen lays the foundation for implementing the tradition; the proof is in the potato pudding. As Lisë notes, the Talmud says, "Room can always be found in one's stomach for sweet things," and the wealth of information is sweetened with more than forty recipes for Shabbat dinners and lunches as well as holiday and festival celebrations. Traditional recipes include Chicken Soup with My Mother's Ethereal Matzo Balls, Sliced Potato–Onion Kugel, and Hamantashen; new classics are Chilled Cucumber–Yogurt Soup, Rosemary Sweet Potato Kugel, Enchilada Lasagna, and Chocolate-Flecked Meringues. Stern's How to Keep Kosher is an inclusive, user-friendly handbook filled with answers to the fundamental who, what, where, when, why, and how questions surrounding the Jewish dietary laws -- making these laws both accessible and appealing.
Author: Roger Horowitz
Publisher: Columbia University Press
ISBN: 0231540930
Category : Business & Economics
Languages : en
Pages : 436
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Book Description
Kosher USA follows the fascinating journey of kosher food through the modern industrial food system. It recounts how iconic products such as Coca-Cola and Jell-O tried to become kosher; the contentious debates among rabbis over the incorporation of modern science into Jewish law; how Manischewitz wine became the first kosher product to win over non-Jewish consumers (principally African Americans); the techniques used by Orthodox rabbinical organizations to embed kosher requirements into food manufacturing; and the difficulties encountered by kosher meat and other kosher foods that fell outside the American culinary consensus. Kosher USA is filled with big personalities, rare archival finds, and surprising influences: the Atlanta rabbi Tobias Geffen, who made Coke kosher; the lay chemist and kosher-certification pioneer Abraham Goldstein; the kosher-meat magnate Harry Kassel; and the animal-rights advocate Temple Grandin, a strong supporter of shechita, or Jewish slaughtering practice. By exploring the complex encounter between ancient religious principles and modern industrial methods, Kosher USA adds a significant chapter to the story of Judaism's interaction with non-Jewish cultures and the history of modern Jewish American life as well as American foodways.
Author: Levy Daniella
Publisher:
ISBN: 9789659254002
Category : Religion
Languages : en
Pages : 0
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Book Description
This book is a collection of letters from a religious Jew in Israel to a Christian friend in Barcelona on life as an Orthodox Jew. Equal parts lighthearted and insightful, it's a thorough and entertaining introduction to the basic concepts of Judaism.
Author: Sue Fishkoff
Publisher: National Geographic Books
ISBN: 0805242651
Category : Cooking
Languages : en
Pages : 0
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Book Description
Kosher? That means the rabbi blessed it, right? Not exactly. In this captivating account of a Bible-based practice that has grown into a multibillions-dollar industry, journalist Sue Fishkoff travels throughout America and to Shanghai, China, to find out who eats kosher food, who produces it, who is responsible for its certification, and how this fascinating world continues to evolve. She explains why 86 percent of the 11.2 million Americans who regularly buy kosher food are not observant Jews—they are Muslims, Seventh-day Adventists, vegetarians, people with food allergies, and consumers who pay top dollar for food they believe “answers to a higher authority.” Fishkoff interviews food manufacturers, rabbinic supervisors, and ritual slaughterers; meets with eco-kosher adherents who go beyond traditional requirements to produce organic chicken and pasture-raised beef; sips boutique kosher wine in Napa Valley; talks to shoppers at an upscale kosher supermarket in Brooklyn; and marches with unemployed workers at the nation’s largest kosher meatpacking plant. She talks to Reform Jews who are rediscovering the spiritual benefits of kashrut, and to Conservative and Orthodox Jews who are demanding that kosher food production adhere to ethical and environmental values. And she chronicles the corruption, price-fixing, and strong arm tactics of early-twentieth-century kosher meat production, against which contemporary kashrut standards pale by comparison. A revelatory look at the current state of kosher in America, this book will appeal to anyone interested in food, religion, Jewish identity, or big business.
Author: Scott D. Seligman
Publisher: U of Nebraska Press
ISBN: 1640124101
Category : History
Languages : en
Pages : 336
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Book Description
2020-21 Reader Views Literary Award, Gold Medal Winner 2021 Independent Publisher Book Award, Gold Medal Winner 2020 National Jewish Book Award, Finalist 2020 American Book Fest Best Book Awards Finalist in the U.S. History category 2020 Foreword Indies Book of the Year Finalist In the wee hours of May 15, 1902, three thousand Jewish women quietly took up positions on the streets of Manhattan's Lower East Side. Convinced by the latest jump in the price of kosher meat that they were being gouged, they assembled in squads of five, intent on shutting down every kosher butcher shop in New York's Jewish quarter. What was conceived as a nonviolent effort did not remain so for long. Customers who crossed the picket lines were heckled and assaulted and their parcels of meat hurled into the gutters. Butchers who remained open were attacked, their windows smashed, stock ruined, equipment destroyed. Brutal blows from police nightsticks sent women to local hospitals and to court. But soon Jewish housewives throughout the area took to the streets in solidarity, while the butchers either shut their doors or had their doors shut for them. The newspapers called it a modern Jewish Boston Tea Party. The Great Kosher Meat War of 1902 tells the twin stories of mostly uneducated women immigrants who discovered their collective consumer power and of the Beef Trust, the midwestern cartel that conspired to keep meat prices high despite efforts by the U.S. government to curtail its nefarious practices. With few resources and little experience but steely determination, this group of women organized themselves into a potent fighting force and, in their first foray into the political arena in their adopted country, successfully challenged powerful, vested corporate interests and set a pattern for future generations to follow.
Author: Shimon Apisdorf
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 270
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Book Description
Kosher foods, kosher cooking, and the kosher dietary laws are one of the most widely known yet least understood areas of Judaism and Jewish life. Kosher for the Clueless but Curious is the first book to ever present all aspects of kosher--including
Author: Beth Warren, MS, RDN, CDN
Publisher: Post Hill Press
ISBN: 1682615006
Category : Health & Fitness
Languages : en
Pages : 226
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Book Description
Secrets of a Kosher Girl integrates the ancient principles of a kosher diet and lifestyle with proven weight-loss strategies emphasizing whole foods, or "clean eating." This easy-to-follow 21-day diet and exercise plan results in an average loss of 6 to 11 pounds and improvements in mood, muscle mass, and energy, along with cholesterol and blood sugar levels. Beth lost weight on her proven program and shows how you can too. First, you’ll discover how to prepare your mind, body, and pantry to follow the diet successfully, and how it’s important to have the strong discipline and intuitive eating techniques inherent in a kosher diet to condition your mind. Next, Beth explains how physical activity is not only important to health and weight loss, but how this concept has been around since biblical times. Last, Beth provides everything you need to start the program: 21 days of meal plans, recipes, and daily fitness goals, with motivational quotes to inspire you along the way. Lose weight the kosher way!
Author: Michael W. Twitty
Publisher: HarperCollins
ISBN: 0062891723
Category : Cooking
Languages : en
Pages : 462
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Book Description
“Twitty makes the case that Blackness and Judaism coexist in beautiful harmony, and this is manifested in the foods and traditions from both cultures that Black Jews incorporate into their daily lives…Twitty wishes to start a conversation where people celebrate their differences and embrace commonalities. By drawing on personal narratives, his own and others’, and exploring different cultures, Twitty’s book offers important insight into the journeys of Black Jews.”—Library Journal “A fascinating, cross-cultural smorgasbord grounded in the deep emotional role food plays in two influential American communities.”—Booklist The James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food. In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them. The question that most intrigues him is not just who makes the food, but how the food makes the people. Jews of Color are not outliers, Twitty contends, but significant and meaningful cultural creators in both Black and Jewish civilizations. Koshersoul also explores how food has shaped the journeys of numerous cooks, including Twitty’s own passage to and within Judaism. As intimate, thought-provoking, and profound as The Cooking Gene, this remarkable book teases the senses as it offers sustenance for the soul. Koshersoul includes 48-50 recipes.
