Author: Jacob Ari Labendz
Publisher: SUNY Press
ISBN: 1438473613
Category : Religion
Languages : en
Pages : 377
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Book Description
A multidisciplinary approach to the study of veganism, vegetarianism, and meat avoidance among Jews, both historical and contemporary. In recent decades, as more Jews have adopted plant-based lifestyles, Jewish vegan and vegetarian movements have become increasingly prominent. This book explores the intellectual, religious, and historical roots of veganism and vegetarianism among Jews and presents compelling new directions in Jewish thought, ethics, and foodways. The contributors, including scholars, rabbis, and activists, explore how Judaism has inspired Jews to eschew animal products and how such choices, even when not directly inspired by Judaism, have enriched and helped define Jewishness. Individually, and as a collection, the chapters in this book provide an opportunity to meditate on what may make veganism and vegetarianism particularly Jewish, as well as the potential distinctiveness of Jewish veganism and vegetarianism. The authors also examine the connections between Jewish veganism and vegetarianism and other movements, while calling attention to divisions among Jewish vegans and vegetarians, to the specific challenges of fusing Jewishness and a plant-based lifestyle, and to the resistance Jewish vegans and vegetarians can face from parts of the Jewish community. The book’s various perspectives represent the cultural, theological, and ideological diversity among Jews invested in such conversations and introduce prominent debates within their movements. “Whether looking at the pages of the Talmud, vegetarian poems written in Yiddish, lyrics written by Jewish punk rockers, or into a pot of vegan matzo ball soup, this book explores the many ways in which Jews have questioned the ethics of eating animals. Labendz and Yanklowitz achieve their stated goal of exploring ‘what distinguishes Jewish veganism and vegetarianism as Jewish.’ You do not have to be a vegetarian or a vegan (or Jewish!) in order to learn from, and indeed grapple with, the many questions, dilemmas, and readings that the contributors raise.” — Jordan D. Rosenblum, author of The Jewish Dietary Laws in the Ancient World “Jewish Veganism and Vegetarianism offers theological, pragmatic, ethical, environmental, and other ways to view non-meat eating as a viable, healthy, and holy Judaic strategy to consume the world. Anyone who eats or thinks about eating should take this volume seriously.” — Rabbi Jonathan K. Crane, author of Eating Ethically: Religion and Science for a Better Diet “From the Talmud’s ambivalence about human and animal suffering to the challenges of making a vegan matzo ball, Jewish Veganism and Vegetarianism offers surprising views of the many ways Jewish practice, Jewish culture, and individual Jews acted and reacted in their encounters with a vegetable diet. This important and overdue book does much to introduce a long-neglected chapter of Jewish culinary practice and to inspire and instruct future research.” — Eve Jochnowitz, cotranslator of Fania Lewando’s The Vilna Vegetarian Cookbook: Garden-Fresh Recipes Rediscovered and Adapted for Today’s Kitchen
Author: Louis Arthur Berman
Publisher: KTAV Publishing House, Inc.
ISBN: 9780870687563
Category : Religion
Languages : en
Pages : 156
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Book Description
Weaves together the author's observations on Vegetarianism from the Bible and backed by scientific citations.
Author: Fania Lewando
Publisher: Schocken
ISBN: 0805243283
Category : Cooking
Languages : en
Pages : 274
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Book Description
Beautifully translated for a new generation of devotees of delicious and healthy eating: a groundbreaking, mouthwatering vegetarian cookbook originally published in Yiddish in pre–World War II Vilna and miraculously rediscovered more than half a century later. In 1938, Fania Lewando, the proprietor of a popular vegetarian restaurant in Vilna, Lithuania, published a Yiddish vegetarian cookbook unlike any that had come before. Its 400 recipes ranged from traditional Jewish dishes (kugel, blintzes, fruit compote, borscht) to vegetarian versions of Jewish holiday staples (cholent, kishke, schnitzel) to appetizers, soups, main courses, and desserts that introduced vegetables and fruits that had not traditionally been part of the repertoire of the Jewish homemaker (Chickpea Cutlets, Jerusalem Artichoke Soup; Leek Frittata; Apple Charlotte with Whole Wheat Breadcrumbs). Also included were impassioned essays by Lewando and by a physician about the benefits of vegetarianism. Accompanying the recipes were lush full-color drawings of vegetables and fruit that had originally appeared on bilingual (Yiddish and English) seed packets. Lewando's cookbook was sold throughout Europe. Lewando and her husband died during World War II, and it was assumed that all but a few family-owned and archival copies of her cookbook vanished along with most of European Jewry. But in 1995 a couple attending an antiquarian book fair in England came upon a copy of Lewando's cookbook. Recognizing its historical value, they purchased it and donated it to the YIVO Institute for Jewish Research in New York City, the premier repository for books and artifacts relating to prewar European Jewry. Enchanted by the book's contents and by its backstory, YIVO commissioned a translation of the book that will make Lewando's charming, delicious, and practical recipes available to an audience beyond the wildest dreams of the visionary woman who created them. With a foreword by Joan Nathan. Full-color illustrations throughout. Translated from the Yiddish by Eve Jochnowitz.
Author: Dovid Sears
Publisher:
ISBN:
Category : Nature
Languages : en
Pages : 384
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Book Description
Author: Shmuly Yanklowitz
Publisher: CreateSpace
ISBN: 9781517393021
Category :
Languages : en
Pages : 342
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Book Description
From brisket and gefilte fish to chicken soup and beyond, the Jewish diet heavily leans on meat and other animal products. And for all the good feelings and nostalgia this food provides, there is a dark component to it. The horrors of industrial meat production-including factories that supply the bulk of kosher meat throughout the world-are well-established: the profitable yet unethical methods of slaughter, the widespread abuse, and the callous treatment of livestock raised solely to die. As members of a tradition that emphasizes compassion for all living beings, the current trend towards more meat consumption endangers the fragile ecology of our planet. But more importantly, it threatens the moral sustainability of our souls. That is where THE JEWISH VEGAN comes in: To be a guide for those who are beginning to think deeply about making a significant change in their diet and lifestyle. Featuring selections from prominent, contemporary Jewish vegan thought-leaders, this tome features essays that touch upon everything from Jewish spirituality and philosophy, to holidays, and health (and much more)! THE JEWISH VEGAN is the perfect companion for the journeyer seeking a new approach to the relationship they have with what is on their plate...
Author: Richard H. Schwartz
Publisher: Lantern Pub & Media
ISBN: 1590566270
Category : Political Science
Languages : en
Pages : 267
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Book Description
"For over four decades, Richard Schwartz has engaged with two ethically rich ways of living that, as he charts in this book, he came to appreciate in middle age: Judaism and veganism. Having been born into a secular Jewish family, it was his marriage and an increasing commitment to social justice that propelled him to study and rediscover the essence of his Jewish faith. That sense of social justice further raised his awareness of the environmental movement, and, ultimately, to animal rights and veganism. In Vegan Revolution: Saving Our World, Revitalizing Judaism, Schwartz shows how, now perhaps more than ever, veganism offers a pathway for all of us of whatever faith (or no faith) to reduce hunger, conserve the environment, save water, reinstitute justice, and care for animals and the Earth. It is no coincidence, as Schwartz demonstrates, that many of these ideas are mandates in Jewish scripture, and that reincorporating a care for the world (tikkun olam) can itself reinvigorate the spirit of a faith and galvanize its practitioners to act"--
Author: Jennifer Segal
Publisher: Clarkson Potter
ISBN: 059323183X
Category : Cooking
Languages : en
Pages : 289
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Book Description
NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.
Author: Gil Marks
Publisher: Houghton Mifflin Harcourt
ISBN: 0544187504
Category : Cooking
Languages : en
Pages : 1059
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Book Description
A rabbi and expert in traditional Judaic cooking offers a wide-ranging celebration of classic Jewish vegetarian cooking from across the globe. Traditions of Jewish vegetarian cooking span three millennia and the extraordinary breadth of the Jewish diaspora—from Persia to Ethiopia, Romania to France. In Olive Trees and Honey, acclaimed chef and rabbi Gil Marks uncovers this vibrant culinary heritage for home cooks. This magnificent treasury sheds light on the truly international palette of Jewish vegetarian cooking, with 300 recipes for soups, salads, grains, pastas, legumes, vegetable stews, egg dishes, savory pastries, and more. From Sephardic Bean Stew (Hamin) to Ashkenazic Mushroom Knishes, Italian Fried Artichokes to Hungarian Asparagus Soup, these dishes are suitable for any occasion on the Jewish calendar—whether it’s a festival or an everyday meal. Marks combines these recipes with fascinating insights into their origins and history, suggestions for holiday menus from Yom Kippur to Passover, and culture-rich discussion of key ingredients.
Author: Dovid Sears
Publisher: Jason Aronson
ISBN: 9780765799876
Category : Family & Relationships
Languages : en
Pages : 266
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Book Description
For many Jews and non-Jews, the Torah, the Talmud and other rabbinic writings have long been interpreted as saying that the Jews alone are God's chosen people. According to Sears, The Path of the Baal Shem Tov, such readings have led to a struggle among Jews between assimilation--losing their particular Jewish identity--and withdrawal--preserving their particular Jewish identity and surviving as a people. Sears contends that this struggle between particularism and universalism is often misguided, for he argues that the particularism of Judaism engenders a "model of spirituality and moral refinement that will inspire the rest of the world to turn to God of its own accord." In order to demonstrate the depth from which Judaism speaks in a universalistic voice, Sears collects a wide range of sources from a number of periods in Jewish history. In the section on "Judaism and Non-Jews," the Talmudic teaching of Rabbi Yochanan, "Whoever speaks wisdom, although he is a non-Jew, is a sage," urges respect for the wisdom of other traditions. In the section on "The Chosen People," two Midrash passages demonstrate the idea of Israel as spiritual model: "God gave the Torah to the Jewish people so that all nations might benefit by it"; "Just as the sacrifice of the dove] atones for transgression, Israel atones for the nations of the world." Finally, in a section on "Messianic Vision," Sears argues that Jewish writings state that it is the Messiah's primary task to return the "entire world" to God and God's teachings. Sears's extensive sourcebook is a rich collection of primary writings on the role of compassion in the Jewish tradition. (Sept.) --Publisher's Weekly
Author: Mary L. Zamore
Publisher: CCAR Press
ISBN: 088123186X
Category : Religion
Languages : en
Pages : 701
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Book Description
The Sacred Table: Creating a Jewish Food Ethic is an anthology of diverse essays on Jewish dietary practices. This volume presents the challenge of navigating through choices about eating, while seeking to create a rich dialogue about the intersection of Judaism and food. The definition of Kashrut, the historic Jewish approach to eating, is explored, broadened and in some cases, argued with, in these essays. Kashrut is viewed not only as a ritual practice, but also as a multifaceted Jewish relationship with food and its production, integrating values such as ethics, community, and spirituality into our dietary practice. The questions considered in The Sacred Table are broad reaching. Does Kashrut represent a facade of religiosity, hiding immorality and abuse, or is it, in its purest form, a summons to raise the ethical standards of food production? How does Kashrut enrich spiritual practice by teaching intentionality and gratitude? Can paying attention to our own eating practices raise our awareness of the hungry? Can Kashrut inspire us to eat healthfully? Can these laws draw us around the same table, thus creating community? In exploring the complexities of these questions, this book includes topics such as agricultural workers' rights, animal rights, food production, the environment, personal health, the spirituality of eating and fasting, and the challenges of eating together. The Sacred Table celebrates the ideology of educated choice. The essays present a diverse range of voices, opinions, and options, highlighting the Jewish values that shape our food ethics. Whether for the individual, family, or community, this book supplies the basic how-tos of creating a meaningful Jewish food ethic and incorporating these choices into our personal and communal religious practices. These resources will be helpful if we are new to these ideas or if we are teaching or counseling others. Picture a beautiful buffet of choices from which you can shape your personal Kashrut. Read, educate yourself, build on those practices that you already follow, and eat well. Published by CCAR Press, a division of the Central Conference of American Rabbis
