Gastronomic Judaism as Culinary Midrash

Autorentext

Jonathan Brumberg-Kraus is professor of religion at Wheaton College.

Klappentext

This book describes the taste preferences and practices of gastronomic Judaism from ancient to contemporary times. Not merely fixed dietary rules and norms, but rather culinary interpretations and adaptations of them to new times and places makes food "Jewish" and makes Jewish eating practices continually viable and meaningful.