“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.

A glimpse into the diverse stories of Black Jews in the United States What makes a Jew? This book traces the history of Jews of African descent in America and the counter-narratives they have put forward as they stake their claims to Jewishness. The Soul of Judaism offers the first exploration of the full diversity of Black Jews, including bi-racial Jews of both matrilineal and patrilineal descent; adoptees; black converts to Judaism; and Black Hebrews and Israelites, who trace their Jewish roots to Africa and challenge the dominant western paradigm of Jews as white and of European descent. Blending historical analysis and oral history, Haynes showcases the lives of Black Jews within the Orthodox, Conservative, Reconstruction and Reform movements, as well as the religious approaches that push the boundaries of the common forms of Judaism we know today. He illuminates how in the quest to claim whiteness, American Jews of European descent gained the freedom to express their identity fluidly while African Americans have continued to be seen as a fixed racial group. This book demonstrates that racial ascription has been shaping Jewish selfhood for centuries. Pushing us to reassess the boundaries between race and ethnicity, it offers insight into how Black Jewish individuals strive to assert their dual identities and find acceptance within their respective communities. Putting to rest the simplistic notion that Jews are white and that Black Jews are therefore a contradiction, the volume argues that we can no longer pigeonhole Black Hebrews and Israelites as exotic, militant, and nationalistic sects outside the boundaries of mainstream Jewish thought and community life. The volume spurs us to consider the significance of the growing population of self-identified Black Jews and its implications for the future of American Jewry.

You can be called a Bad Jew—by the community or even yourself—if you don’t keep kosher, don’t send your children to Hebrew school, or enjoy Christmas music; if your partner isn’t Jewish, or you don’t call your mother enough. But today, amid fears of rising antisemitism, what makes a Good or Bad Jew is a particularly fraught question. There is no answer, argues Emily Tamkin. Several million now identify as American Jews; but they don’t all identify with one another. American Jewish history, like all Jewish history, has been about transformation—and full of discussions, debates and hand-wringing over who is Jewish, how to be Jewish, and what it means to be Jewish. Bad Jews is a rich, absorbing reflection on 100 years of American Jewish identities and arguments. Tamkin’s fascinating, diverse interviews explore the complex story of American Jewishness, and its evolving, conflicting positions, from assimilation, race, and social justice; to politics, Zionism, and Israel. She pinpoints the one truth about Jewish identity: It’s always changing.

Sabor Judio celebrates the delicious fusion of two culinary traditions, Jewish and Mexican. Written with joy and verve, Ilan Stavans and Margaret Boyle's lavishly illustrated cookbook demonstrates how cooking and eating connect Jewish Mexicans across places and generations. Featuring 100 deeply personal recipes enjoyed by Jewish Mexicans around the world, the book is organized by meal—desayuno (breakfast), comida (lunch), and cena (dinner)—and also includes dishes made for Shabbat, Rosh Hashanah, Yom Kippur, Passover, Hanukkah, Shavuot, and other holidays.&8239; Sabor Judio isn't only a cookbook; it is also a vibrant history of Jewish immigration to Mexico from 1492 to the present. It explains how flavors and dishes evolved in Mexican and Jewish kitchens and how they fused into a distinct cuisine, mainly by the labor of Ashkenazi, Sephardic, Mizrahi, and converso women. This cookbook is the product of two award-winning, internationally known Jewish Mexican writers and foodies who spent a decade gathering recipes and personal narratives from Jewish Mexican households. The result is a dynamic and delicious array of recipes and experiences, infusing important cultural heritage into this essential culinary record.

Explore the richness and diversity of Jewish heritage and history with this expansive volume of quotes from Jewish figures. Immerse yourself in the stirring words of Jewish poets and scholars, politicians and performers, artists and visionaries from ancient to contemporary times. Wherever dispersed in exile or in the Land of Israel, Jews have survived and flourished for nearly four millennia, and made a distinctive mark on world culture. Read their words and draw inspiration from their life stories in this celebratory and life-affirming volume. Featuring the striking artwork of Jewish artists from around the world, Jewish Voices gives inspiration and hope to all. The inspirational quotes include: "Though we come from different cultures and totally different worlds, we all want the same things—to provide a good environment for our kids to grow up in. To laugh and share experiences with family and friends. To see our children grow up and achieve their dreams." –Ben Stiller, Actor, filmmaker, comedian "Judaism teaches that each person is an entire world. Every one of you is here to do your part for something that is more lasting and significant than yourself. What you create will ripple out from you into the world in ways you cannot possibly imagine. While the vastness of awe can make you feel very small, it also calls you to transcend yourself to moral beauty." –Angela Buchdahl, East Asian-American Senior Rabbi of Central Synagogue, New York City "I cannot and will not cut my conscience to fit this year's fashions." –Lillian Hellman, Playwright, memoirist, screenwriter Covering a wide variety of topics, including family, activism, spirituality, feminism, and more, some of the other Jewish voices featured are: Golda Meir, Fourth prime minister of Israel Rachel Goldberg-Polin, American Israeli activist Theodor Herzl, Playwright, novelist, and journalist Melinda Strauss, Jewish content creator, kosher cookbook author Jonathan Sacks, English Orthodox rabbi, philosopher, theologian, and author Jerry Seinfeld, American stand-up comedian, actor, writer, and producer Chanie Apfelbaum, Writer, cookbook author, lifestyle influencer, blogger Yitzhak Rabin, Israeli politician, statesman, and general Emma Lazarus, Jewish activist, author, and poet Hen Mazzig, Writer, educator, activist And many more Throughout the pages, thoughtful mini-biographies give important to context to who the inspirational speakers are, from rabbis to influencers, while their voices come to life through the colorful works of art by Jewish artists, such as: Chavi Feldman, Canadian-born, now living in Israel (Instagram: @ketubot.by.chavi; Etsy: etsy.com/shop/TheHolyLandArtShoppe) Eleyor Snir, Israeli-born, now living in Canada (Instagram: @eley.ori; Website: eleyori.com/) If you are Jewish, Jewish Voices will enrich your pride in your Jewish identity. If you are not Jewish, this book will expand your appreciation for the Jewish community. People from all cultures and walks of life will feel inspired, empowered, uplifted, and motivated to discover new perspectives.

This book is about what makes food Jewish, or better, who and how one makes food Jewish. Making food Jewish is to negotiate between the local, regional, and now global foods available to eat and the portable Jewish taste preferences Jews have inherited from their sacred texts and calendars. What makes Jewish food “Jewish,” and what makes Jewish eating practices continually viable and meaningful are not fixed dietary rules and norms, but rather culinary interpretations and adaptations of them to new times and places – culinary midrash. Jewish cuisine is a fusion of interactions, a reflection of displacement, and intentional positioning and re-positioning vis a vis sacred texts, old and new lands, Jewish and non-Jewish neighbors, old and new “family” combinations, re-imaginings of our personal ethnic, gender, and other identities. Jonathan Brumberg-Kraus questions Jewish identity in particular, and identity generally as something fixed, stable, and singular, and unintentional. Jewish food choices are situational, often temporary, expressions of Jewish identity. It addresses the tension between what Jewish “authoritative” textual sources and their proponents say is Jewish food and Jewish eating, and what Jews actually eat. So while discussing connections between ancient religious texts and modern Jewish food preferences, this book does not stop there. Using examples from his experience, Brumberg-Kraus describes the improvisational characteristics of gastronomic Judaism as the interplay of texts, tastes, artifacts, and everyday practices: not only in the classic sacred texts, but also in Jewish cookbooks and internet blogs on Jewish home cooking; seasonal intensification of “Jewish” food choices (e.g., latkes at Chanukah or keeping kosher for Passover); “safe treif;” the fusion/cultural appropriation of diasporic, “Biblical”, and Palestinian foods in new Israeli cuisine; and the impact of the environmentalist “New Jewish Food movement” on contemporary Jewish food choices and identity.

A surprising history of how the pig has influenced Jewish identity Jews do not eat pig. This (not always true) observation has been made by both Jews and non-Jews for more than three thousand years and is rooted in biblical law. Though the Torah prohibits eating pig meat, it is not singled out more than other food prohibitions. Horses, rabbits, squirrels, and even vultures, while also not kosher, do not inspire the same level of revulsion for Jews as the pig. The pig has become an iconic symbol for people to signal their Jewishness, non-Jewishness, or rebellion from Judaism. There is nothing in the Bible that suggests Jews are meant to embrace this level of pig-phobia. Starting with the Hebrew Bible, Jordan D. Rosenblum historicizes the emergence of the pig as a key symbol of Jewish identity, from the Roman persecution of ancient rabbis, to the Spanish Inquisition, when so-called Marranos (“Pigs”) converted to Catholicism, to Shakespeare’s writings, to modern memoirs of those leaving Orthodox Judaism. The pig appears in debates about Jewish emancipation in eighteenth-century England and in vaccine conspiracies; in World War II rallying cries, when many American Jewish soldiers were “eating ham for Uncle Sam;” in conversations about pig sandwiches reportedly consumed by Karl Marx; and in recent deliberations about the kosher status of Impossible Pork. All told, there is a rich and varied story about the associations of Jews and pigs over time, both emerging from within Judaism and imposed on Jews by others. Expansive yet accessible, Forbidden offers a captivating look into Jewish history and identity through the lens of the pig.

NATIONAL BESTSELLER • From the James Beard Award–winning blogger behind The Everywhereist come hilarious, searing essays on how food and cooking stoke the flames of her feminism. “With charm and humor, Geraldine DeRuiter welcomes us into her personal history and thus reconnects us with ourselves.”—Mikki Kendall, New York Times bestselling author of Hood Feminism When celebrity chef Mario Batali sent out an apology letter for the sexual harassment allegations made against him, he had the gall to include a recipe—for cinnamon rolls, of all things. Geraldine DeRuiter decided to make the recipe, and she happened to make food journalism history along with it. Her subsequent essay, with its scathing commentary about the pervasiveness of misogyny in the food world, would be read millions of times, lauded by industry luminaries from Martha Stewart to New York Times restaurant critic Pete Wells, and would land DeRuiter in the middle of a media firestorm. She found herself on the receiving end of dozens of threats when all she wanted to do was make something to eat (and, okay fine, maybe take down the patriarchy). In If You Can’t Take the Heat, DeRuiter shares stories about her shockingly true, painfully funny (and sometimes just painful) adventures in gastronomy. We’ll learn how she finally got a grip on her debilitating anxiety by emergency meal–planning for the apocalypse. (“You are probably deeply worried that in times of desperation I would eat your pets. And yes, I absolutely would.”) Or how she learned to embrace her hanger. (“Because women can be a lot of things, but we can’t be angry. Or president, apparently.”) And how she inadvertently caused another international incident with a negative restaurant review. (She made it on to the homepage of The New York Times’s website! And she got more death threats!) Deliciously insightful and bitingly clever, If You Can’t Take the Heat is a fresh look at food and feminism from one of the culinary world’s sharpest voices.

A little over 100 years ago, the first production of An-sky’s The Dybbuk, a play about the possession of a young woman by a dislocated spirit, opened in Warsaw. In the century that followed, The Dybbuk became a theatrical conduit for a wide range of discourses about Jews, belonging, and modernity. This timeless Yiddish play about spiritual possession beyond the grave would go on to exert a remarkable and unforgettable impact on modern theater, film, literature, music, and culture. The Dybbuk Century collects essays from an interdisciplinary group of scholars who explore the play’s original Yiddish and Hebrew productions and offer critical reflections on the play’s enduring influence. The collection will appeal to scholars, students, and theater practitioners, as well as general readers.

How can theatre and Shakespearean performance be used with different communities to assist personal growth and development, while advancing social justice goals? Employing an integrative approach that draws from science, actor training, therapeutical practices and current research on the senses, this study reveals the work being done by drama practitioners with a range of specialized populations, such as incarcerated people, neurodiverse individuals, those with physical or emotional disabilities, veterans, people experiencing homelessness and many others. With insights drawn from visits to numerous international programs, it argues that these endeavors succeed when they engage multiple human senses and incorporate kinesthetic learning, thereby tapping into the diverse benefits associated with artistic, movement and mindfulness practices. Neither theatre nor Shakespeare is universally beneficial, but the syncretic practices described in this book offer tools for physical, emotional and collaborative undertakings that assist personal growth and development, while advancing social justice goals. Among the practitioners and companies whose work is examined here are programs from the Shakespeare in Prison Network, the International Opera Theater, Blue Apple Theatre, Flute Theatre, DeCruit and Feast of Crispian programs for veterans, Extant Theatre and prison programs in Kolkata and Mysore, India.