000			03534cam a22005174a 4500
001			musev2_62524
003			MdBmJHUP
005			20241119120018.0
006			m o d
007			cr||||||||nn|n
008			171222t20172017inu o 00 0 eng d
020			_a9781612495255
020			_z9781557537997
020			_z9781612495248
020			_z1612495257
035			_a(OCoLC)1065386331
040			_aMdBmJHUP _cMdBmJHUP
245	0	0	_aTastes of Faith : _bJewish Eating in the United States / _cSteven J. Ross, editor ; Leah Hochman, guest editor ; Lisa Ansell, associate editor.
264		1	_aWest Lafayette, Indiana : _bPurdue University Press for the USC Casden Institute for the Study of the Jewish Role in American Life, _c[2017]
264		3	_aBaltimore, Md. : _bProject MUSE, _c2018
264		4	_c©[2017]
300			_a1 online resource (160 pages): _billustrations
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
490	0		_aThe Jewish role in American life : an annual review of the Casden Institute for the study of the Jewish role in American life ; _vvolume 15
506	0		_aOpen Access _fUnrestricted online access _2star
520	8		_aAnnotation _b"Tell me what you eat, and I will tell you what you are," wrote the eighteenth-century French politician and musician Jean Brillat-Savarin, giving expression to long held assumptions about the role of food, taste, and eating in the construction of cultural identities. Foodways--the cultural, religious, social, economic, and political practices related to food consumption and production--unpack and reveal the meaning of what we eat, our tastes. They explain not just our flavor profiles, but our senses of refinement and judgment. They also reveal quite a bit about the history and culture of how food operates and performs in society. Jewish food practices and products expose and explain how different groups within American society think about what it means to be Jewish and the values (as well as the prejudices) people have about what "Jewish" means. Food--what one eats, how one eats it, when one eats it--is a fascinating entryway into identity; for Jews, it is at once a source of great nostalgia and pride, and the central means by which acculturation and adaptation takes place. In chapters that trace the importance and influence of the triad of bagels, lox, and cream cheese, southern kosher hot barbecue, Jewish vegetarianism, American recipes in Jewish advice columns, the draw of eating treyf (nonkosher), and the geography of Jewish food identities, this volume explores American Jewish foodways, predilections, desires, and presumptions
588			_aDescription based on print version record.
650		7	_aJewish cooking. _2fast _0(OCoLC)fst01753913
650		7	_aCOOKING _xGeneral. _2bisacsh
650		7	_aSOCIAL SCIENCE _xSociology of Religion. _2bisacsh
650		7	_aRELIGION _xJudaism. _2bisacsh
650		6	_aCuisine juive.
650		0	_aJewish cooking.
655		7	_aElectronic books. _2local
700	1		_aAnsell, Lisa, _eeditor.
700	1		_aRoss, Steven Joseph, _eeditor.
700	1		_aHochman, Leah, _eeditor.
710	2		_aProject Muse. _edistributor
830		0	_aBook collections on Project MUSE.
856	4	0	_zFull text available: _uhttps://muse.jhu.edu/book/62524/
945			_aProject MUSE - 2018 Complete
945			_aProject MUSE - 2018 Global Cultural Studies
945			_aProject MUSE - 2018 Jewish Studies
999			_c37958 _d37958