Tastes of Faith
“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, religiou...
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| Format: | Online |
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| Jezik: | angleščina |
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Purdue University Press
2022
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| Teme: | |
| Online dostop: | ONIX_20221114_9781612495255_84 |
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Brez oznak, prvi označite!
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| _version_ | 1869521780071202816 |
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| collection | Directory of Open Access Books |
| description | “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. |
| format | Online |
| id | doab-20.500.12854ir-93642 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Purdue University Press |
| publisherStr | Purdue University Press |
| record_format | ojs |
| spelling | doab-20.500.12854ir-936422024-03-28T18:40:52Z Tastes of Faith Hochman, Leah Cultural studies: food & society thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society “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. 2022-11-14T11:08:11Z 2022-11-14T11:08:11Z 2017 book ONIX_20221114_9781612495255_84 9781612495255 https://directory.doabooks.org/handle/20.500.12854/93642 eng image/jpeg Attribution-NonCommercial-NoDerivatives 4.0 International https://muse.jhu.edu/book/62524 Purdue University Press ab0dc43b-863c-4471-84ed-f90e748ed075 9781612495255 160 open access |
| spellingShingle | Cultural studies: food & society thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society Tastes of Faith |
| title | Tastes of Faith |
| title_full | Tastes of Faith |
| title_fullStr | Tastes of Faith |
| title_full_unstemmed | Tastes of Faith |
| title_short | Tastes of Faith |
| title_sort | tastes of faith |
| topic | Cultural studies: food & society thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society |
| topic_facet | Cultural studies: food & society thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society |
| url | ONIX_20221114_9781612495255_84 |