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Feasting and FastingThe History and Ethics of Jewish Food$
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Aaron Gross, Jody Myers, and Jordan D. Rosenblum

Print publication date: 2020

Print ISBN-13: 9781479899333

Published to NYU Press Scholarship Online: September 2020

DOI: 10.18574/nyu/9781479899333.001.0001

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Introduction to Part 2

Introduction to Part 2

Chapter:
(p.143) Introduction to Part 2
Source:
Feasting and Fasting
Author(s):

Jordan D. Rosenblum

Publisher:
NYU Press
DOI:10.18574/nyu/9781479899333.003.0007

There is no singular culinary category of “Jewish food.” As discussed in the introduction to this volume, different Jewish communities in different times and places developed culinary preferences and styles, but these do not coalesce into a universal culinary category. In general, Jewish communities adopted local cuisines and tweaked them to accord with kosher laws. However, there are exceptions. For example, in New York City in the twentieth century, Jewish immigrants from various European countries swapped recipes and developed the menu of the “Jewish deli.”...

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