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Author: Aaron S. Gross Publisher: NYU Press ISBN: 147989933X Category : Social Science Languages : en Pages : 400
Book Description
How Judaism and food are intertwined Judaism is a religion that is enthusiastic about food. Jewish holidays are inevitably celebrated through eating particular foods, or around fasting and then eating particular foods. Through fasting, feasting, dining, and noshing, food infuses the rich traditions of Judaism into daily life. What do the complicated laws of kosher food mean to Jews? How does food in Jewish bellies shape the hearts and minds of Jews? What does the Jewish relationship with food teach us about Christianity, Islam, and religion itself? Can food shape the future of Judaism? Feasting and Fasting explores questions like these to offer an expansive look at how Judaism and food have been intertwined, both historically and today. It also grapples with the charged ethical debates about how food choices reflect competing Jewish values about community, animals, the natural world and the very meaning of being human. Encompassing historical, ethnographic, and theoretical viewpoints, and including contributions dedicated to the religious dimensions of foods including garlic, Crisco, peanut oil, and wine, the volume advances the state of both Jewish studies and religious studies scholarship on food. Bookended with a foreword by the Jewish historian Hasia Diner and an epilogue by the novelist and food activist Jonathan Safran Foer, Feasting and Fasting provides a resource for anyone who hungers to understand how food and religion intersect.
Author: Aaron S. Gross Publisher: NYU Press ISBN: 147989933X Category : Social Science Languages : en Pages : 400
Book Description
How Judaism and food are intertwined Judaism is a religion that is enthusiastic about food. Jewish holidays are inevitably celebrated through eating particular foods, or around fasting and then eating particular foods. Through fasting, feasting, dining, and noshing, food infuses the rich traditions of Judaism into daily life. What do the complicated laws of kosher food mean to Jews? How does food in Jewish bellies shape the hearts and minds of Jews? What does the Jewish relationship with food teach us about Christianity, Islam, and religion itself? Can food shape the future of Judaism? Feasting and Fasting explores questions like these to offer an expansive look at how Judaism and food have been intertwined, both historically and today. It also grapples with the charged ethical debates about how food choices reflect competing Jewish values about community, animals, the natural world and the very meaning of being human. Encompassing historical, ethnographic, and theoretical viewpoints, and including contributions dedicated to the religious dimensions of foods including garlic, Crisco, peanut oil, and wine, the volume advances the state of both Jewish studies and religious studies scholarship on food. Bookended with a foreword by the Jewish historian Hasia Diner and an epilogue by the novelist and food activist Jonathan Safran Foer, Feasting and Fasting provides a resource for anyone who hungers to understand how food and religion intersect.
Author: Erling Fredrickson Publisher: Winepress Pub ISBN: 9781414103006 Category : Religion Languages : en Pages : 144
Book Description
Spirit Led Eating offers a revolutionary way to look at our struggles with food and dieting. Based on the Biblical research and personal experiences of author Erling "Len" Fredrickson, Spirit Led Eating provides new hope. . Do you feel like you are on the sidelines of God's will for your life because you struggle with overeating? . Have you tried countless exercise and diet programs in order to lose weight only to gain back more than when you started? . Are you afraid of the effect your relationship with food is having on your spouse and others that you love? . Do you feel ready to give up and give in? You are not alone. Spirit Led Eating describes eight rules, inspired by Scripture, that go beyond the physical aspects of over-eating and cut to the heart of the matter by challenging readers to explore the emotional and spiritual roots of their struggle. Spirit Led Eating offers the opportunity to become truly free.
Author: Jack Kornfield Publisher: HarperOne ISBN: 9780062514424 Category : Religion Languages : en Pages : 384
Book Description
Jack Kornfield and Christina Feldman serve up a delicious banquet of wise tales from the world's greatest spiritual traditions in the pages of this delightful collection. A feast filled with timeless moral and spiritual lessons, these lively tales and
Author: Renee Loux Underkoffler Publisher: Penguin ISBN: 1440628017 Category : Health & Fitness Languages : en Pages : 514
Book Description
Eating raw isn't just for naturalists anymore. Today, health-conscious eaters are filling their plates with the foods nature has already prepared. And these foods go well beyond the sprouts, carrots, and celery typically associated with this type of diet. In Living Cuisine, celebrated raw chef Renée Underkoffler shows how varied, exciting, and healthy raw-foods cuisine can be. She introduces the many benefits of eating raw and offers guidelines for incorporating this healthier regimen into one's lifestyle. She provides clear, step-by-step instructions for raw-foods processing techniques-juicing, sprouting, culturing and fermenting, dehydrating, and even blanching. At the heart of Living Cuisine are the more than 300 tantalizing recipes inspired by a wide range of ethnic and regional foods. These beverages, soups, salads, appetizers, side dishes, sushi, entrees, and desserts are all delicious and simple to prepare. This unique resource includes thorough information necessary for a foray into raw-foods living
Author: Missy Robbins Publisher: Ten Speed Press ISBN: 1984857010 Category : Cooking Languages : en Pages : 417
Book Description
JAMES BEARD AWARD NOMINEE • A stylish, transporting pasta master class from New York City’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes IACP AWARD FINALIST • “Missy Robbins brings her extraordinary knowledge and generous heart to teach us to prepare the pastas that made her restaurants, Lilia and Misi, two of the best in the world.”—Ina Garten, Barefoot Contessa ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle, Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: Minneapolis Star Tribune, Glamour, Food52, Epicurious Food trends come and go, but pasta holds strong year after year. Despite its humble ingredients—made of merely flour and water or flour and eggs—the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favored sauce. New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America’s most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins’s own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking. Whether making pasta sheets for lasagna or stamping out pasta “coins” for Corzetti with Goat Cheese and Asparagus—or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic—Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.
Author: Gabriel Kreuther Publisher: Abrams ISBN: 1647004705 Category : Cooking Languages : en Pages : 695
Book Description
From award-winning chef Gabriel Kreuther, the definitive cookbook on rustic French cooking from Alsace Gabriel Kreuther is the cookbook fans of the James Beard Award-winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther’s French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home. Sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther will teach the proper techniques for making every dish, whether simple or complex, a success. Recipes include everything from the chef's take on classic Alsatian food like the delicious Flammekueche (or Tarte Flambée) and hearty Baeckeoffe (a type of casserole stew) to modern dishes like the flavorful Roasted Button Mushroom Soup served with Toasted Chorizo Raviolis and the decadent Salmon Roe Beggar’s Purse garnished with Gold Leaf. Featuring personal stories from the chef's childhood in France and career in New York as well as stunning photography, Gabriel Kreuther is the definitive resource for Alsatian cooking worthy of fine dining.
Author: Beverly Cox Publisher: Echo Point Books & Media ISBN: 9781635619157 Category : Languages : en Pages : 256
Book Description
Presenting authentic Native American cuisine, award-winning chef Beverly Cox presents a delicious array of wholesome recipes. With an updated resources listing, this book is key for anyone wishing to work with ingredients native to the land.
Author: Leebob Cox Publisher: Acadian House Publishing ISBN: 9780925417589 Category : Lafayette (La.) Languages : en Pages : 0
Book Description
A 196-page hardcover book that describes the 50-year history and culture of the venerable La Fonda Restaurant in Lafayette, La., one of the state's most popular eating establishments. The book is also an autobiography of the restaurant's founder and owner, Leebob Cox, and a showplace for the art of Luis Amendolla and Phyllis Malzyk Giardano. It carries numerous stories about La Fonda's longtime employees and customers, as well as anecdotes of the variously zany and heartwarming goings-on in this fine Tex-Mex eatery.
Author: Kimberly Y. Taylor Publisher: Wellspring Omnimedia ISBN: 9780979005442 Category : Health & Fitness Languages : en Pages : 120
Book Description
Want to start a Christian weight loss program at your church? The Take Back Your Temple Member Guide gives your support group the wisdom they need to reach their ideal weight and maintain it for life. Includes Christian health scriptures for motivation, delicious recipes, and a survival plan for handling common weight loss barriers like emotional eating, bottomless food pits, and more.
Author: Aaron S. Gross
Author: Aaron S. Gross
Author: Erling Fredrickson
Author: Jack Kornfield
Author: Renee Loux Underkoffler
Author: Missy Robbins
Author: Gabriel Kreuther
Author: Beverly Cox
Author: Leebob Cox
Author: Ghillie Basan
Author: Kimberly Y. Taylor