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

This book is a study of rabbinic legal interpretation (midrash) in Judaism’s rabbinic, medieval, and modern periods. It shows how the rise of Reform, Conservat

Take a culinary journey through the foods, restaurants and businesses that define the cuisine of New York City and the Jewish immigrant experience... No trip to

Food often defines societies and even civilizations. Through particular commensality restrictions, groups form distinct identities. This identity is enacted dai

2022 National Jewish Book Award Finalist for Sephardic Culture A fascinating study that will appeal to both culinarians and readers interested in the intersecti