Download or read book A Taste of South Africa with the Kosher Butcher s Wife written by Sharon Lurie and published by Penguin Random House South Africa. This book was released on 2019-06-01 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: After highly successful outings with her first two books, Sharon Lurie, aka the Kosher Butcher’s Wife, decided that it was time to make it official and combine the influences of her culinary heritage as both a kosher cook and a proud South African. As she says, South African cuisine is as deliciously diverse as its inhabitants, from the many indigenous peoples to the waves of immigrants and settlers who have made the southern part of Africa their home. In A Taste of South Africa with the Kosher Butcher’s Wife, Sharon Lurie takes you on an adventure through South Africa’s diverse and iconic dishes, but with traditional Jewish culinary twists. The mouth-watering recipes often include non-dairy options. And don’t think because Sharon is the Kosher Butcher’s Wife that she only thinks about meat dishes; there are ideas from starters to sweets with everything in between. An in her inimitable style, Sharon will keep you laughing along the way.
Download or read book Koshersoul written by Michael W. Twitty and published by HarperCollins. This book was released on 2022-08-09 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt: “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.
Download or read book Jews of Africa The Food written by and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Jay Sand highlights Jewish communities in Uganda, Ghana, Southern Africa, Ethiopia, Zimbabwe, Cape Verde, and Morocco. Sand notes that each community that practices Judaism in Africa has come to the religion in a different way. Selected recipes of cuisine of different Jewish groups in Africa are provided online and include such dishes as groundnut soup, chapati, rice, yams, plantains, and desserts.
Download or read book Encyclopedia of Jewish Food written by Gil Marks and published by HMH. This book was released on 2010-11-17 with total page 1980 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.
Download or read book Genetic Afterlives written by Noah Tamarkin and published by Duke University Press. This book was released on 2020-09-11 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 1997, M. E. R. Mathivha, an elder of the black Jewish Lemba people of South Africa, announced to the Lemba Cultural Association that a recent DNA study substantiated their ancestral connections to Jews. Lemba people subsequently leveraged their genetic test results to seek recognition from the post-apartheid government as indigenous Africans with rights to traditional leadership and land, retheorizing genetic ancestry in the process. In Genetic Afterlives, Noah Tamarkin illustrates how Lemba people give their own meanings to the results of DNA tests and employ them to manage competing claims of Jewish ethnic and religious identity, African indigeneity, and South African citizenship. Tamarkin turns away from genetics researchers' results that defined a single story of Lemba peoples' “true” origins and toward Lemba understandings of their own genealogy as multivalent. Guided by Lemba people’s negotiations of their belonging as diasporic Jews, South African citizens, and indigenous Africans, Tamarkin considers new ways to think about belonging that can acknowledge the importance of historical and sacred ties to land without valorizing autochthony, borders, or other technologies of exclusion.
Download or read book Quiches Kugels and Couscous written by Joan Nathan and published by Knopf. This book was released on 2010-11-02 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: What is Jewish cooking in France? In a journey that was a labor of love, Joan Nathan traveled the country to discover the answer and, along the way, unearthed a treasure trove of recipes and the often moving stories behind them. Nathan takes us into kitchens in Paris, Alsace, and the Loire Valley; she visits the bustling Belleville market in Little Tunis in Paris; she breaks bread with Jewish families around the observation of the Sabbath and the celebration of special holidays. All across France, she finds that Jewish cooking is more alive than ever: traditional dishes are honored, yet have acquired a certain French finesse. And completing the circle of influences: following Algerian independence, there has been a huge wave of Jewish immigrants from North Africa, whose stuffed brik and couscous, eggplant dishes and tagines—as well as their hot flavors and Sephardic elegance—have infiltrated contemporary French cooking. All that Joan Nathan has tasted and absorbed is here in this extraordinary book, rich in a history that dates back 2,000 years and alive with the personal stories of Jewish people in France today.
Download or read book The Black Jews of Africa written by Edith Bruder and published by Oxford University Press. This book was released on 2008-06-05 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This book presents, one by one, the different groups of Black Jews in Western central, eastern, and southern Africa and the ways in which they have used and imagined their oral history and traditional customs to construct a distinct Jewish identity. It explores the ways in which Africans have interacted with the ancient mythological sub-strata of both western and African ideas of Judaism."--Résumé de l'éditeur.
Download or read book The Jews of the Middle East and North Africa in Modern Times written by Reeva Spector Simon and published by Columbia University Press. This book was released on 2003-04-30 with total page 577 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite considerable research on the Jewish diaspora in the Middle East and North Africa since 1800, there has until now been no comprehensive synthesis that illuminates both the differences and commonalities in Jewish experience across a range of countries and cultures. This lacuna in both Jewish and Middle Eastern studies is due partly to the fact that in general histories of the region, Jews have been omitted from the standard narrative. As part of the religious and ethnic mosaic that was traditional Islamic society, Jews were but one among numerous minorities and so have lacked a systematic treatment. Addressing this important oversight, this volume documents the variety and diversity of Jewish life in the region over the last two hundred years. It explains the changes that affected the communities under Islamic rule during its "golden age" and describes the processes of modernization that enabled the Jews to play a pivotal role in their respective countries in the nineteenth and twentieth centuries. The first half of the book is thematic, covering topics ranging from languages to economic life and from religion and music to the world of women. The second half is a country-by-country survey that covers Turkey, Syria, Lebanon, Israel/Palestine, Iraq, Iran, Afghanistan, Yemen, Egypt, the Sudan, Libya, Tunisia, Algeria, and Morocco.
Download or read book Black Jews in Africa and the Americas written by Tudor Parfitt and published by Harvard University Press. This book was released on 2013-02-04 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: Black Jews in Africa and the Americas tells the fascinating story of how the Ashanti, Tutsi, Igbo, Zulu, Beta Israel, Maasai, and many other African peoples came to think of themselves as descendants of the ancient tribes of Israel. Pursuing medieval and modern European race narratives over a millennium in which not only were Jews cast as black but black Africans were cast as Jews, Tudor Parfitt reveals a complex history of the interaction between religious and racial labels and their political uses. For centuries, colonialists, travelers, and missionaries, in an attempt to explain and understand the strange people they encountered on the colonial frontier, labeled an astonishing array of African tribes, languages, and cultures as Hebrew, Jewish, or Israelite. Africans themselves came to adopt these identities as their own, invoking their shared histories of oppression, imagined blood-lines, and common traditional practices as proof of a racial relationship to Jews. Beginning in the post-slavery era, contacts between black Jews in America and their counterparts in Africa created powerful and ever-growing networks of black Jews who struggled against racism and colonialism. A community whose claims are denied by many, black Jews have developed a strong sense of who they are as a unique people. In Parfitt’s telling, forces of prejudice and the desire for new racial, redemptive identities converge, illuminating Jewish and black history alike in novel and unexplored ways.
Download or read book We the Black Jews written by Yosef Ben-Jochannan and published by Black Classic Press. This book was released on 1993 with total page 518 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dr. Ben destroys the myth of a "white Jewish race" and the bigotry that has denied the existence of an African Jewish culture. He establishes the legitimacy of contemporary Black Jewish culture in Africa and the diaspora and predates its origin before ancient Nile Valley civilizations.
Download or read book The Cooking Gene written by Michael W. Twitty and published by HarperCollins. This book was released on 2018-07-31 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
Download or read book The Sephardic Table written by Pamela Grau Twena and published by Houghton Mifflin Harcourt. This book was released on 1998 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a variety of recipes for Sephardic Jewish dishes, including salads, appetizers, stews, soups, pastries, and main courses
Download or read book The 100 Most Jewish Foods written by Alana Newhouse and published by Artisan. This book was released on 2019-03-19 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tablet’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.
Download or read book Falafel Nation written by Yael Raviv and published by U of Nebraska Press. This book was released on 2015 with total page 319 pages. Available in PDF, EPUB and Kindle. Book excerpt: When people discuss food in Israel, their debates ask politically charged questions: Who has the right to falafel? Whose hummus is better? But Yael Raviv's Falafel Nation moves beyond the simply territorial to divulge the role food plays in the Jewish nation. She ponders the power struggles, moral dilemmas, and religious and ideological affiliations of the different ethnic groups that make up the "Jewish State" and how they relate to the gastronomy of the region. How do we interpret the recent upsurge in the Israeli culinary scene--the transition from ideological asceticism to the current deluge of fine restaurants, gourmet stores, and related publications and media? Focusing on the period between the 1905 immigration wave and the Six-Day War in 1967, Raviv explores foodways from the field, factory, market, and kitchen to the table. She incorporates the role of women, ethnic groups, and different generations into the story of Zionism and offers new assertions from a secular-foodie perspective on the relationship between Jewish religion and Jewish nationalism. A study of the changes in food practices and in attitudes toward food and cooking, Falafel Nation explains how the change in the relationship between Israelis and their food mirrors the search for a definition of modern Jewish nationalism.
Download or read book The Book of Jewish Food written by Claudia Roden and published by Knopf. This book was released on 1996-11-26 with total page 689 pages. Available in PDF, EPUB and Kindle. Book excerpt: WINNER OF THE JAMES BEARD FOUNDATION COOKBOOK OF THE YEAR AWARD • A monumental cookbook that gives us the story of the Jewish people told through the story of Jewish cooking—from the bestselling author of A Book of Middle Eastern Food and Claudia Roden's Mediterranean The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered by Roden through nearly 15 years of traveling around the world. Includes 50 photos & illustrations.
Download or read book Gateway to the Moon written by Mary Morris and published by Anchor. This book was released on 2019-03-12 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 1492, two history-altering events occurred: the Jews and Muslims of Spain were expelled, and Columbus set sail for the New World. Many Spanish Jews chose not to flee and instead became Christian in name only, maintaining their religious traditions in secret. Among them was Luis de Torres, who accompanied Columbus as an interpreter. Over the centuries, de Torres’ descendants traveled across North America, finally settling in the hills of New Mexico. Now, some five hundred years later, it is in these same hills that Miguel Torres, a young amateur astronomer, finds himself trying to understand the mystery that surrounds him and the town he grew up in: Entrada de la Luna, or Gateway to the Moon. Poor health and poverty are the norm in Entrada, and luck is rare. So when Miguel sees an ad for a babysitting job in Santa Fe, he jumps at the opportunity. The family for whom he works, the Rothsteins, are Jewish, and Miguel is surprised to find many of their customs similar to those his own family kept but never understood. Braided throughout the present-day narrative are the powerful stories of the ancestors of Entrada’s residents, portraying both the horrors of the Inquisition and the resilience of families. Moving and unforgettable, Gateway to the Moon beautifully weaves the journeys of the converso Jews into the larger American story.
Download or read book The Jews of North Africa written by Sarah Taieb-Carlen and published by University Press of America. This book was released on 2010-02-23 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: Before the Arabo-Muslim conquest of 698, the Jews lived peacefully in North Africa with the other inhabitants of the region, except for a few brief periods of Roman and Byzantine rules. Under Islam, life was at times so good that some of the most important religious works since Babylon were written by North African Jewish scholars. Often, however, the Jews suffered because of the dhimmi status that the Muslims imposed upon them and through which they were discriminated against and even persecuted. Consequently, they welcomed the French colonization of their country from 1830 to 1962. Their enthusiastic adoption of everything French - among which the rejection of religion - came with a high price: the almost total loss of their Jewish identity, which caused them to feel so alienated in their native land that when the French left, so did they, mostly for Israel but also for other countries.
