… American Jewish experience while seeking to find common denominators by which to explore
the foods … of this book Jewish Americans are those who self-identify as Jewish. They may …

… that deals with the history and development of American Jewish food culture, particularly …
American Jews had developed a food culture based around non-kosher Eastern European food…

… While changing patterns in American Jewish food culture affected Jewish men, it was Jewish
women, as food consumers, cooks, and the principal stewards of “kitchen Judaism,” who …

… Jewish cookery international,’’ Mary Shapiro wrote in her 1919 assessment of Jewish American
… Shapiro traced the Jewish staples of kasha to Russia, pickles to Holland, olives to Spain, …

… I explore the clues provided by AmericanJewish cultural artifacts and material culture, as
revealed by magazines and advertisements, to provide insights into what "real people” are …

… In this piece, I examine how American Jewish food studies expand both Jewish studies
and … Jewish history and its American religious contexts; and, finally, what counts as “Jewish.” …

… stories as a vehicle to reject standards of proper Jewish attitudes and behavior and justify …
American Jewish foodways, usually studied as evidence of American acculturation or Jewish …

… of the New York Jewish attachment to Chinese food by focusing on the meanings that Jews
projected onto the food. The article demonstrates how patterns of ethnic cultures in general, …

… , holidays, and food traditions that are significant to Jewish communities around the world. …
for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. …

… Readers can know that we admit that these stories of Jewish migration and Jewish food, of
Jewish history and the impact of change on foodways, represent a mere sliver of the possible. …