The author of the acclaimed The Book of New Israeli Food returns with a cookbook devoted to the culinary masterpieces of Jewish grandmothers from Minsk to Marrakesh: recipes that have traveled across continents and cultural borders and are now brought to life for a new generation. For more than two thousand years, Jews all over the world developed cuisines that were suited to their needs (kashruth, holidays, Shabbat) but that also reflected the influences of their neighbors and that carried memories from their past wanderings. These cuisines may now be on the verge of extinction, however, because almost none of the Jewish communities in which they developed and thrived still exist. But they continue to be viable in Israel, where there are still cooks from the immigrant generations who know and love these dishes. Israel has become a living laboratory for this beloved and endangered Jewish food. The more than one hundred original, wide-ranging recipes in Jewish Soul Food—from Kubaneh, a surprising Yemenite version of a brioche, to Ushpa-lau, a hearty Bukharan pilaf—were chosen not by an editor or a chef but, rather, by what Janna Gur calls “natural selection.” These are the dishes that, though rooted in their original Diaspora provenance, have been embraced by Israelis and have become part of the country’s culinary landscape. The premise of Jewish Soul Food is that the only way to preserve traditional cuisine for future generations is to cook it, and Janna Gur gives us recipes that continue to charm with their practicality, relevance, and deliciousness. Here are the best of the best: recipes from a fascinatingly diverse food culture that will give you a chance to enrich your own cooking repertoire and to preserve a valuable element of the Jewish heritage and of its collective soul. (With full-color photographs throughout.)

Storytelling is a major component of Jewish tradition and this book honors that heritage with stories that celebrate the joys, sorrows and challenges of being Jewish. Some stories are timely and others are timeless, yet all are filled with heart-and, of course, love.

Canada's Jews covers the 240-year period from the beginnings of the Jewish community in the 1760s to the present day, illuminating the golden chain of Jewish tradition, religion, language, economy, and history as established and renewed in the northern lands.

The concepts of gender, love, and family - as well as the personal choices regarding gender-role construction, sexual and romantic liaisons, and family formation - have become more fluid under a society-wide softening of boundaries, hierarchies, and protocols. Sylvia Barack Fishman gathers the work of social historians and legal scholars who study transformations in the intimate realms of partnering and family construction among Jews. Following a substantive introduction, the volume casts a broad net. Chapters explore the current situation in both the United States and Israel, attending to what once were considered unconventional household arrangements - including extended singlehood, cohabitating couples, single Jewish mothers, and GLBTQ families - along with the legal ramifications and religious backlash. Together, these essays demonstrate how changes in the understanding of male and female roles and expectations over the past few decades have contributed to a social revolution with profound - and paradoxical - effects on partnering, marriage, and family formation. This diverse anthology - with chapters focusing on demography, ethnography, and legal texts - will interest scholars and students in Jewish studies, women's and gender studies, Israel studies, and American Jewish history, sociology, and culture.

Southern barbecue and barbecue traditions are the primary focus of Cornbread Nation 2, our second collection of the best of Southern food writing. "Barbecue is the closest thing we have in the United States to Europe's wines or cheeses; drive a hundred miles and the barbecue changes," writes John Shelton Reed. Indeed, no other dish is served a dozen different ways just between Memphis and Birmingham. In tribute to what Vince Staten calls "the slowest of the slow foods," contributors discuss the politics, sociology, and virtual religion of barbecue in the South, where communities are defined by what wood they burn, what sauce they make, and what they serve with barbecue. Jim Auchmutey links barbecue to the success of certain Southern politicians; Marcie Cohen Ferris looks at kosher brisket; and Robb Walsh investigates why black cooks have been omitted from the accepted histories of Texas barbecue, despite their seminal role in its development. Beyond the barbecue pit, John Martin Taylor sings the virtues of boiled peanuts, Calvin Trillin savors Cajun boudin, and Eddie Dean revisits his days driving an ice cream truck deep in the Appalachian Mountains. From barbecue to scuppernongs to popsicles, the forty-three newspaper columns, magazine pieces, poems, and essays collected here confirm that a bounty of good writing exists when it comes to good eating, Southern style.

Examining World War II, the Holocaust, and their aftermath through the lens of Central and Eastern European Jewish families

The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.

The American Jewish Year Book, which spans three different centuries, is the annual record of the North American Jewish communities and provides insight into their major trends. Part I of the current volume contains the lead article: Chapter 1, “Pastrami, Verklempt, and Tshoot-spa: Non-Jews’ Use of Jewish Language in the US” by Sarah Bunin Benor. Following this chapter are three on domestic and international events, which analyze the year’s events as they affect American Jewish communal and political affairs. Three chapters analyze the demography and geography of the US, Canada, and world Jewish populations. Part II provides lists of Jewish institutions, including federations, community centers, social service agencies, national organizations, synagogues, Hillels, camps, museums, and Israeli consulates. The final chapters present national and local Jewish periodicals and broadcast media; academic resources, including Jewish Studies programs, books, journals, articles, websites, and research libraries; and lists of major events in the past year, Jewish honorees, and obituaries. While written mostly by academics, this volume conveys an accessible style, making it of interest to public officials, professional and lay leaders in the Jewish community, as well as the general public and academic researchers. The American Jewish Year Book has been a key resource for social scientists exploring comparative and historical data on Jewish population patterns. No less important, the Year Book serves organization leaders and policy makers as the source for valuable data on Jewish communities and as a basis for planning. Serious evidence-based articles regularly appear in the Year Book that focus on analyses and reviews of critical issues facing American Jews and their communities which are indispensable for scholars and community leaders. Calvin Goldscheider, Professor Emeritus of Sociology and Ungerleider Professor Emeritus of Judaic Studies, Brown University They have done it again. The American Jewish Year Book has produced yet another edition to add to its distinguished tradition of providing facts, figures and analyses of contemporary life in North America. Its well-researched and easily accessible essays offer the most up to date scrutiny of topics and challenges of importance to American Jewish life; to the American scene of which it is a part and to world Jewry. Whether one is an academic or professional member of the Jewish community (or just an interested reader of all things Jewish), there is not another more impressive and informative reading than the American Jewish Year Book. Debra Renee Kaufman, Professor Emerita and Matthews Distinguished University Professor, Northeastern University

Through an interdisciplinary approach that shows how food can reflect a culture and time, this book whets the appetite of students for further research into history, anthropology, geography, sociology, and literature. Food is a great unifier. It is used to mark milestones or rites of passage. It is integral to the way we celebrate, connecting a familial and cultural past to the present through tradition. It bolsters the ill and soothes those in mourning. The dishes in this text are those that have come to be known within a part of the world and culture, but also have moved beyond those borders and are accessible and enjoyed by many in our ever-smaller and more-interconnected world. Featuring more than 100 recipes and detailed discussions of dishes from across the globe, Global Dishes: Favorite Meals from around the World explores the history and cultural context surrounding some of the best-known and favorite foods. The book covers national dishes from more than 100 countries, including large nations like Mexico and small countries like Macao. There is also coverage of foods beloved by Indigenous peoples, such as the Sami of Scandinavia. Traditional favorites are offered as well as newer dishes.