“The Encyclopedia of Jewish Food” - A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions

Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values—and this is especially true for the Jewish people—a community that spans the globe. From Brooklyn to India and everywhere in between, Jewish food is represented by a fascinating array of dishes, rituals, and traditions.

Jewish cuisine is truly international. In every location where Jews settled, they brought culinary traditions with them and also adopted local dishes, modifying them to fit their dietary laws, lifestyle, and tastes. Unique traditions and dishes developed within the cuisines of  North Africa, Europe, Persia, Asia, and the Mediterranean, but all are recognizably Jewish.

The Encyclopedia of Jewish Food explores the foods and culinary traditions of individual communities, such as the honey-nut sfratto cookies beloved by Italian Jews in Tuscany, as well as those that unite Jews everywhere, like the key elements of the Passover Seder plate.

Alphabetical book entries—from Afikomen and Almond to Yom Kippur and Za’atar—present recipes, ingredients, and holidays that are significant to the story of Jewish food, spanning three thousand years.

Even those with a well-developed knowledge of Jewish food will find plenty of new and compelling information here—dishes and ingredients they’ve never heard of, surprising and delicious variations on favorite traditional recipes, and plenty of historical and cultural tidbits that explore how, when, and why Jewish foods developed into what they are today.

For anyone interested in Jewish cooking, culture, or history, the Encyclopedia of Jewish Food is an enlightening and engaging tour through the culinary heart and soul of a people.

Gil Marks (born 1952) is a food writer and historian who has published five cookbooks on the subject of Jewish food, and was the founding editor of  Kosher Gourmet magazine.

After graduating from high school at Talmudical Academy of Baltimore, Marks studied at Yeshiva University, and graduated with an M.A. in Jewish History, M.S.W. in Social Work, and rabbinical ordination from Rabbi Isaac Elchanan Theological Seminary, a Yeshiva University affiliate.

Gil Marks’  Encyclopedia of Jewish Food earned him a spot on the Forward 50 for 2010, a list of fifty Jewish-Americans “who have made a significant impact on the Jewish story in the past year,” in the newly created category for contributors in the area of  ”Food.” (source)

“Encyclopedia of Jewish Food ” by Rabbi Gil Marks is available for iPhone,  iPod Touch,  iPad with free Amazon app  (download app – here)

Format: Kindle Edition
File Size: 6221 KB
Publisher: Wiley (November 17, 2010)
Sold by: Amazon Digital Services
Language: English
Price: $27.92 (Buy now)

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