The Cookbook Of The Jews Of Greece
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Sephardic Flavors
Author | : Joyce Goldstein |
Publisher | : Chronicle Books |
Total Pages | : 216 |
Release | : 2000-09 |
Genre | : Cooking |
ISBN | : 9780811826624 |
Introduces a collection of recipes that combine the cooking traditions of Judaism with the traditions from Spain, Portugal, Italy, Greece, and Turkey.
Sephardi
Author | : Hélène Jawhara Piñer |
Publisher | : Academic Studies PRess |
Total Pages | : 195 |
Release | : 2021-06-15 |
Genre | : Cooking |
ISBN | : 1644695332 |
In this extraordinary cookbook, chef and scholar Hélène Jawhara-Piñer combines rich culinary history and Jewish heritage to serve up over fifty culturally significant recipes. Steeped in the history of the Sephardic Jews (Jews of Spain) and their diaspora, these recipes are expertly collected from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, poems, and literature. Original sources ranging from the thirteenth century onwards and written in Arabic, Spanish, Portuguese, Occitan, Italian, and Hebrew, are here presented in English translation, bearing witness to the culinary diversity of the Sephardim, who brought their cuisine with them and kept it alive wherever they went. Jawhara-Piñer provides enlightening commentary for each recipe, revealing underlying societal issues from anti-Semitism to social order. In addition, the author provides several of her own recipes inspired by her research and academic studies. Each creation and bite of the dishes herein are guaranteed to transport the reader to the most deeply moving and intriguing aspects of Jewish history. Jawhara-Piñer reminds us that eating is a way to commemorate the past.
Stella's Sephardic Table
Author | : Stella Cohen |
Publisher | : |
Total Pages | : 0 |
Release | : 2012 |
Genre | : Cooking |
ISBN | : 9781919939674 |
Meze & salads -- Soups, stews & braises -- Fish -- Gratins, fritters & egg dishes -- Stuffed vegetables -- Meat & poultry -- Rice pilafs & noodles -- Savoury pastries & breads -- Sweet treats & beverages.
The Jews of Greece
Author | : Nicholas Stavroulakis |
Publisher | : |
Total Pages | : 136 |
Release | : 1990 |
Genre | : History |
ISBN | : |
Jewish Salonica
Author | : Devin Naar |
Publisher | : Stanford University Press |
Total Pages | : 0 |
Release | : 2016-09-07 |
Genre | : History |
ISBN | : 9780804798877 |
Touted as the "Jerusalem of the Balkans," the Mediterranean port city of Salonica (Thessaloniki) was once home to the largest Sephardic Jewish community in the world. The collapse of the Ottoman Empire and the city's incorporation into Greece in 1912 provoked a major upheaval that compelled Salonica's Jews to reimagine their community and status as citizens of a nation-state. Jewish Salonica is the first book to tell the story of this tumultuous transition through the voices and perspectives of Salonican Jews as they forged a new place for themselves in Greek society. Devin E. Naar traveled the globe, from New York to Salonica, Jerusalem, and Moscow, to excavate archives once confiscated by the Nazis. Written in Ladino, Greek, French, and Hebrew, these archives, combined with local newspapers, reveal how Salonica's Jews fashioned a new hybrid identity as Hellenic Jews during a period marked by rising nationalism and economic crisis as well as unprecedented Jewish cultural and political vibrancy. Salonica's Jews—Zionists, assimilationists, and socialists—reinvigorated their connection to the city and claimed it as their own until the Holocaust. Through the case of Salonica's Jews, Naar recovers the diverse experiences of a lost religious, linguistic, and national minority at the crossroads of Europe and the Middle East.
Jewish Soul Food
Author | : Janna Gur |
Publisher | : Schocken |
Total Pages | : 242 |
Release | : 2014-10-28 |
Genre | : Cooking |
ISBN | : 0805243097 |
The author of the acclaimed The Book of New Israeli Food returns with a cookbook devoted to the culinary masterpieces of Jewish grandmothers from Minsk to Marrakesh: recipes that have traveled across continents and cultural borders and are now brought to life for a new generation. For more than two thousand years, Jews all over the world developed cuisines that were suited to their needs (kashruth, holidays, Shabbat) but that also reflected the influences of their neighbors and that carried memories from their past wanderings. These cuisines may now be on the verge of extinction, however, because almost none of the Jewish communities in which they developed and thrived still exist. But they continue to be viable in Israel, where there are still cooks from the immigrant generations who know and love these dishes. Israel has become a living laboratory for this beloved and endangered Jewish food. The more than one hundred original, wide-ranging recipes in Jewish Soul Food—from Kubaneh, a surprising Yemenite version of a brioche, to Ushpa-lau, a hearty Bukharan pilaf—were chosen not by an editor or a chef but, rather, by what Janna Gur calls “natural selection.” These are the dishes that, though rooted in their original Diaspora provenance, have been embraced by Israelis and have become part of the country’s culinary landscape. The premise of Jewish Soul Food is that the only way to preserve traditional cuisine for future generations is to cook it, and Janna Gur gives us recipes that continue to charm with their practicality, relevance, and deliciousness. Here are the best of the best: recipes from a fascinatingly diverse food culture that will give you a chance to enrich your own cooking repertoire and to preserve a valuable element of the Jewish heritage and of its collective soul. (With full-color photographs throughout.)
A Fistful of Lentils
Author | : Jennifer Felicia Abadi |
Publisher | : Harvard Common Press |
Total Pages | : 428 |
Release | : 2002 |
Genre | : Cooking |
ISBN | : 9781558322189 |
This intimate culinary food album features 125 Syrian-Jewish recipes, warm family anecdotes, and little-known stories of Syrian-Jewish culture. Syrian-Jewish cooking features meats simmered with cumin, allspice or cinnamon; savory vegetables stuffed or roasted; sweet and sour sauces; and lemony dressings.
The Jews of Ioannina
Author | : Rae Dalven |
Publisher | : Philadelphia, Pa. : Cadmus Press |
Total Pages | : 256 |
Release | : 1990 |
Genre | : History |
ISBN | : |
Discusses the history, religious practices, and social life of the Romaniote Jews of Ioannina, Greece, a community which dates back at least to the 9th century. Describes the varying responses to Jews (both tolerant and intolerant) of Byzantine and other rulers until 1430. During the Ottoman period (1430-1913), Jews had the subordinate status of "dhimmi" and suffered some persecutions (such as on 15 April 1872, the eve of the Greek Easter). Under the Nazi German occupation, the majority of the 1,950 Jews of Ioannina were arrested in March 1944 and deported to Auschwitz. 112 returned, but the present Jewish community is dwindling.
The New Mediterranean Jewish Table
Author | : Joyce Goldstein |
Publisher | : Univ of California Press |
Total Pages | : 467 |
Release | : 2016-04-12 |
Genre | : Cooking |
ISBN | : 0520284992 |
"For thousands of years, Jewish people have lived in a global diaspora, carrying culinary traditions bound by kosher law. For many, Ashkenazi and Sephardic cooking define Jewish cuisine today, but in The New Mediterranean Jewish Table, Joyce Goldstein expands the repertoire with a comprehensive collection of over 400 recipes from the greater Mediterranean, including North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. This vibrant treasury is filled with vibrant and seasonal recipes that embrace fresh fruits and vegetables, whole grains, small portions of meat, poultry, and fish, enhanced by herbs and spices that create distinct regional flavors. By bringing Old World Mediterranean recipes into the modern home, Joyce Goldstein will inspire a new generation of home cooks as they prepare everyday meals and build their Shabbat and holiday menus"--Provided by publisher.