Author: Jewish manualPublisher:
ISBN:
Category :
Languages : en
Pages : 266
Book Description
The Jewish manual; or, Practical information in Jewish and modern cookery, with a collection of recipes relating to the toilette. Ed. by a lady
Author: Jewish manualThe Jewish Manual
Author: Judith Cohen Lady MontefiorePublisher: Good Press
ISBN:
Category : Cooking
Languages : en
Pages : 152
Book Description
The Jewish Manual is a cookbook of traditional Jewish cookery by Judith Cohen Montefiore. Montefiore was a British linguist, musician, travel writer, and philanthropist. Excerpt: "Great judgment is required in blending the different spices or other condiments, so that a fine flavour is produced without the undue preponderance of either. It is only in coarse cooking that the flavour of onions, pepper, garlic, nutmeg, and eschalot is permitted to prevail. As a general rule, salt should be used in moderation. Sugar is an improvement in nearly all soups, sauces, and gravies; also with stewed vegetables, but of course must be used with discretion. Ketchups, Soy, Harvey's sauce, &c., are used too indiscrimately by inferior cooks; it is better to leave them to be added at table by those who approve of their flavour."
The Jewish Manual
Author: Judith Cohen Lady MontefiorePublisher: DigiCat
ISBN:
Category : Cooking
Languages : en
Pages : 149
Book Description
DigiCat Publishing presents to you this special edition of "The Jewish Manual" (Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette) by Judith Cohen Lady Montefiore. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
The Origin of the Modern Jewish Woman Writer
Author: Michael GalchinskyPublisher: Wayne State University Press
ISBN: 0814344453
Category : Social Science
Languages : en
Pages : 237
Book Description
Analyses the development of Jewish women's writing in relation to Victorian literary history, women's cultural history, and Jewish cultural history. Between 1830 and 1880, the Jewish community flourished in England. During this time, known as haskalah, or the Anglo-Jewish Enlightenment, Jewish women in England became the first Jewish women anywhere to publish novels, histories, periodicals, theological tracts, and conduct manuals. The Origin of the Modern Jewish Woman Writer analyzes this critical but forgotten period in the development of Jewish women's writing in relation to Victorian literary history, women's cultural history, and Jewish cultural history. Michael Galchinsky demonstrates that these women writers were the most widely recognized spokespersons for the haskalah. Their romances, some of which sold as well as novels by Dickens, argued for Jew's emancipation in the Victorian world and women's emancipation in the Jewish world.
The Palgrave Dictionary of Anglo-Jewish History
Author: W. RubinsteinPublisher: Springer
ISBN: 0230304664
Category : History
Languages : en
Pages : 1083
Book Description
This authoritative and comprehensive guide to key people and events in Anglo-Jewish history stretches from Cromwell's re-admittance of the Jews in 1656 to the present day and contains nearly 3000 entries, the vast majority of which are not featured in any other sources.
The JPS Guide to Jewish Women
Author: Emily TaitzPublisher: Jewish Publication Society
ISBN: 0827607520
Category : History
Languages : en
Pages : 385
Book Description
This is an indispensable resource about the role of Jewish women from post-biblical times to the twentieth century. Unique in its approach, it is structured so that each chapter, which is divided into three parts, covers a specific period and geographical area. The first section of the book contains an overview, explaining how historical events affected Jews in general and Jewish women in particular. This is followed by a section of biographical entries of women of the period whose lives are set in their economic, familial, and cultural backgrounds. The third and last part of each chapter, "The World of Jewish Women," is organized by topic and covers women's activities and interests and how Jewish laws concerning women developed and changed. This comprehensive work is an easy-to-use sourcebook, synopsizing rich and diverse resources. By examining history and analyzing the dynamics of Jewish law and custom, it illuminates the circumstances of Jewish women's lives and traces the changes that have occurred throughout the centuries. It casts a new and clear light on Jewish women as individuals and sets women firmly within the context of their own cultural and historical periods. The book contains illustrations, boxed text, extensive endnotes, and indices that list each woman by name. It is ideal for women's groups and study groups as well as students and scholars.
Jewish Cuisine in Hungary
Author: András KoernerPublisher: Central European University Press
ISBN: 9633862744
Category : Social Science
Languages : en
Pages : 432
Book Description
Winner of the 2019 National Jewish Book Award in the category of Food Writing & Cookbooks. The author refuses to accept that the world of pre-Shoah Hungarian Jewry and its cuisine should disappear almost without a trace and feels compelled to reconstruct its culinary culture. His book―with a preface by Barbara Kirshenblatt-Gimblett―presents eating habits not as isolated acts, divorced from their social and religious contexts, but as an organic part of a way of life. According to Kirshenblatt-Gimblett: “While cookbooks abound, there is no other study that can compare with this book. It is simply the most comprehensive account of a Jewish food culture to date.” Indeed, no comparable study exists about the Jewish cuisine of any country, or―for that matter―about Hungarian cuisine. It describes the extraordinary diversity that characterized the world of Hungarian Jews, in which what could or could not be eaten was determined not only by absolute rules, but also by dietary traditions of particular religious movements or particular communities. Ten chapters cover the culinary culture and eating habits of Hungarian Jewry up to the 1940s, ranging from kashrut (the system of keeping the kitchen kosher) through the history of cookbooks, the food traditions of weekdays and holidays, the diversity of households, and descriptions of food and hospitality industries to the history of some typical dishes. Although this book is primarily a cultural history and not a cookbook, it includes 83 recipes, as well as nearly 200 fascinating pictures of daily life and documents.
Refugees and Cultural Transfer to Britain
Author: Stefan ManzPublisher: Routledge
ISBN: 1317965922
Category : History
Languages : en
Pages : 261
Book Description
This book is the first to focus specifically upon the relationship between refugees and intercultural transfer over an extensive period of time. Since circa 1830, a series of groups have made their way to Britain, beginning with exiles from the failed European revolutions of the mid-nineteenth century and ending with refugees who have increasingly come from beyond Europe. The book addresses four specific questions. First, what roles have individuals or groups of refugees played in cultural and political transfers to Britain since 1830? Second, can we identify a novel form of cultural production which differs from that in the homeland? Third, to what extent has dissemination within and transformation of the receiving culture occurred? Fourth, to what extent do refugee groups, themselves, undergo a process of cultural restructuring? The coverage of the individual essays ranges from high culture, through politics and everyday practices. The volume moves away from general perceptions of refugees as ‘problem groups’ and rather focuses on the way they have shaped, and indeed enriched, British cultural and political life. This book was previously published as a special issue of Immigrants and Minorities.
Early Jewish Cookbooks
Author: András KoernerPublisher: Central European University Press
ISBN: 9633864305
Category : Cooking
Languages : en
Pages : 272
Book Description
The seven essays in this volume focus such previously unexplored subjects as the world’s first cookbook printed in Hebrew letters, published in 1854, and a wonderful 19th-century Jewish cookbook, which in addition to its Hungarian edition was also published in Dutch in Rotterdam. The author entertainingly reconstructs the history of bólesz, a legendary yeast pastry that was the specialty of a famous, but long defunct Jewish coffeehouse in Pest, and includes the modernized recipe of this distant relative of cinnamon rolls. Koerner also tells the history of the first Jewish bookstore in Hungary (founded as early as in 1765!) and examines the influence of Jewish cuisine on non-Jewish food. In this volume András Koerner explores key issues of Hungarian Jewish culinary culture in greater detail and more scholarly manner than what space restrictions permitted in his previous work Jewish Cuisine in Hungary: A Cultural History, also published by CEU Press, which received the prestigious National Jewish Book Award in 2020. The current essays confirm the extent to which Hungarian Jewry was part of the Jewish life and culture of the Central European region before their almost total language shift by the turn of the 20th century.
Food, Feasts, and Faith [2 volumes]
![Food, Feasts, and Faith [2 volumes] PDF](https://books.google.com/books/content/images/frontcover/CanOEAAAQBAJ?fife=w80-h100)
Author: Paul FieldhousePublisher: Bloomsbury Publishing USA
ISBN:
Category : Social Science
Languages : en
Pages : 676
Book Description
An indispensable resource for exploring food and faith, this two-volume set offers information on food-related religious beliefs, customs, and practices from around the world. Why do Catholics eat fish on Fridays? Why are there retirement homes for aged cows in India? What culture holds ceremonies to welcome the first salmon? More than five billion people worldwide claim a religious identity that shapes the way they think about themselves, how they act, and what they eat. Food, Feasts, and Faith: An Encyclopedia of Food Culture in World Religions explores how the food we eat every day often serves purposes other than to keep us healthy and stay alive: we eat to express our faith and to adhere to ethnic or cultural traditions that are part of who we are. This book provides readers with an understanding of the rich world of food and faith. It contains more than 200 alphabetically arranged entries that describe the beliefs and customs of well-established major world religions and sects as well as those of smaller faith communities and new religious movements. The entries cover topics such as religious food rules, religious festivals and symbolic foods, and vegetarianism and veganism, as well as general themes such as rites of passage, social justice, hospitality, and compassion. Each entry on religion explains what the religious dietary laws and guidelines are and how these were interpreted and put into practice historically and in modern settings. The coverage also includes important festivals and feast days as well as significant religious figures and organizations. Additionally, some 160 sidebars provide examples and more detailed information as well as fun facts.