The 100 most Jewish foods : a highly debatable list
(Book)
Contributors
Newhouse, Alana, editor.
Butnick, Stephanie, editor.
Fecks, Noah, photographer.
Avillez, Joana, illustrator.
Gershenson, Gabriella, editor.
Butnick, Stephanie, editor.
Fecks, Noah, photographer.
Avillez, Joana, illustrator.
Gershenson, Gabriella, editor.
Published
New York : Artisan, [2019].
Format
Book
ISBN
9781579659066, 1579659063
Physical Desc
303 pages : color illustrations ; 24 cm
Status
Description
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Copies
Location | Call Number | Status |
---|---|---|
Millhopper Branch - Adult Non-Fiction | 641.5676 ONE 2019 | Reshelving |
Tower Road Branch - Adult Non-Fiction | 641.5676 ONE 2019 | In |
More Details
Published
New York : Artisan, [2019].
Language
English
ISBN
9781579659066, 1579659063
Notes
General Note
Includes index.
Description
Tablet's list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It's a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D'oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they've survived as long as they have (such as unhatched chicken eggs and jellied calves' feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience.
Description
This compilation, from the pages of Tablet magazine, lists the 100 most Jewish foods. It is not about the most popular Jewish foods, or the tastiest, or even the most enduring, but rather the most significant foods culturally and historically to the Jewish people. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense. But each, from adafina to Yemenite soup, are explored deeply with essays providing recipes, stories, and context. -- adapted from information provided
Local note
Funded by PAL Cooperative.
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Citations
APA Citation, 7th Edition (style guide)
Newhouse, A., Butnick, S., Fecks, N., Avillez, J., & Gershenson, G. (2019). The 100 most Jewish foods: a highly debatable list . Artisan.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Alana, Newhouse et al.. 2019. The 100 Most Jewish Foods: A Highly Debatable List. Artisan.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Alana, Newhouse et al.. The 100 Most Jewish Foods: A Highly Debatable List Artisan, 2019.
MLA Citation, 9th Edition (style guide)Newhouse, Alana,, et al. The 100 Most Jewish Foods: A Highly Debatable List Artisan, 2019.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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