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Informationen zum Autor Anat Helman is Associate Professor in the Department of Jewish History and Contemporary Jewry at the Hebrew University of Jerusalem. Klappentext Food is not just a physical necessity but also a composite commodity. It is part of a communication system, a nonverbal medium for expression, and a marker of special events. Bringing together contributions from fourteen historians, anthropologists, sociologists, and literary critics, Volume XXVIII of Studies in Contemporary Jewry presents various viewpoints on the subtle and intricate relations between Jews and their foodways. The ancient Jewish community ritualized and codified the sphere of food; by regulating specific and detailed culinary laws, Judaism extended and accentuated food's cultural meanings. Modern Jewry is no longer defined exclusively in religious terms, yet a decrease in the role of religion, including kashrut observance, does not necessarily entail any diminishment of the role of food. On the contrary, as shown by the essays in this volume, choices of food take on special importance when Jewish individuals and communities face the challenges of modernity. Following an introduction by Sidney Mintz and concluding with an overview by Richard Wilk, the symposium essays lead the reader from the 20th century to the 21st, across Europe, the Middle East, Africa, and North America. Through periods of war and peace, voluntary immigrations and forced deportations, want and abundance, contemporary Jews use food both for demarcating new borders in rapidly changing circumstances and for remembering a diverse heritage. Despite a tendency in traditional Jewish studies to focus on "high" culture and to marginalize "low" culture, Jews and Their Foodways demonstrates how an examination of people's eating habits helps to explain human life and its diversity through no less than the study of great events, the deeds of famous people, and the writings of distinguished rabbis. Zusammenfassung Bringing together contributions from a diverse group of scholars, Volume XXVIII of Studies in Contemporary Jewry presents a multifaceted view of the subtle and intricate relations between Jews and their foodways. The symposium covers Europe, the Middle East, Africa, and North America from the 20th century to the 21st. Inhaltsverzeichnis Symposium Jews and Their Foodways Sidney Mintz, Introduction Anna Shternshis, Salo on Challah: Soviet Jews' Experience of Food in the 1920s-1950s Hagit Lavsky, In the Wake of Starvation: Jewish Displaced Persons and Food in Post-Holocaust Germany Ofra Tene, "The New Immigrant Must Not Only Learn, He Must Also Forget": The Making of Eretz Israeli Ashkenazi Cuisine Orit Rozin, Craving Meat during Israel's Austerity Period, 1947-1953 Esther Meir-Glitzenstein, Longing for the Aromas of Baghdad: Food, Emigration, and Transformation in the Lives of Iraqi Jews in Israel in the 1950s Hagar Salamon, Cutting into the Flesh of the Community: Ritual Slaughter, Meat Consumption, and the Transition from Ethiopia to Israel Liora Gvion, Two Narratives of Israeli Food: "Jewish" versus "Ethnic" Nir Avieli, Size Matters: Israeli Chefs Cooking Up a Nation Paulette Kershenovich Schuster, A Tapestry of Tastes: Jewish Women of Syrian Descent and Their Cooking in Mexico and Israel Shaul Stampfer, Bagel and Falafel: Two Iconic Jewish Foods and One Modern Jewish Identity Andrea Most, The Contemporary Jewish Food Movement in North America: A Report from the Field(s) Sander L. Gilman, Jews and Fat: Thoughts toward a History of an Image in the Second Age of Biology Richard Wilk, Paradoxes of Jews and Their Foods Review Essays Kim Wünschmann, Exploring the Universe of Camps and Ghettos: Classifications and Interpretations of the Nazi Topography of Terror Amir Banbaji, The Literary Character of the Haskalah Book Reviews Antisemitism, Holo...
