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Let's Eat

Jewish Food and Faith

Lori Stein and Ronald H. Isaacs

The food that Jewish people eat is part of our connection to our faith, culture, and history. Not only is Jewish food comforting and delicious, it’s also a link to every facet of Judaism. By learning about and cooking traditional Jewish dishes, we can understand fundamentals such as kashrut, community, and diversity. And Jewish history is so connected to food that one comedian said that the story of Judaism can be condensed into nine words: They tried to kill us. We survived. Let’s eat.

Let’s Eat follows the calendar of Jewish holidays to include food from the many different Jewish communities around the world; in doing so, it brings the values that are the foundation of Judaism into focus. It also covers the way these foods have ended up on the Jewish menu and how Jews, as they wandered through the world, have influenced and been influenced by other nations and cuisines. Including over 40 recipes, this delicious review of the role of food in Jewish life offers a lively history alongside the traditions of one of the world’s oldest faiths.

Rowman & Littlefield Publishers

Pages: 288 • Trim: 6 x 9

978-1-4422-7103-6 • Hardback • November 2017 • $45.00 • (£35.00)

978-1-4422-7104-3 • eBook • November 2017 • $42.50 • (£35.00)

Subjects: Cooking / History, Religion / Judaism / General, Religion / Judaism / Rituals & Practice, Social Science / Ethnic Studies / General, Social Science / Culture

Let's Eat

Jewish Food and Faith

Hardback

eBook

Summary

The food that Jewish people eat is part of our connection to our faith, culture, and history. Not only is Jewish food comforting and delicious, it’s also a link to every facet of Judaism. By learning about and cooking traditional Jewish dishes, we can understand fundamentals such as kashrut, community, and diversity. And Jewish history is so connected to food that one comedian said that the story of Judaism can be condensed into nine words: They tried to kill us. We survived. Let’s eat.

Let’s Eat follows the calendar of Jewish holidays to include food from the many different Jewish communities around the world; in doing so, it brings the values that are the foundation of Judaism into focus. It also covers the way these foods have ended up on the Jewish menu and how Jews, as they wandered through the world, have influenced and been influenced by other nations and cuisines. Including over 40 recipes, this delicious review of the role of food in Jewish life offers a lively history alongside the traditions of one of the world’s oldest faiths.

Details

Rowman & Littlefield Publishers

Pages: 288 • Trim: 6 x 9

978-1-4422-7103-6 • Hardback • November 2017 • $45.00 • (£35.00)

978-1-4422-7104-3 • eBook • November 2017 • $42.50 • (£35.00)

Subjects: Cooking / History, Religion / Judaism / General, Religion / Judaism / Rituals & Practice, Social Science / Ethnic Studies / General, Social Science / Culture

Author

Lori Stein is president and director of Layla Productions, an award-winning book packaging/ production consulting firm. She has contributed to the publication of over 200 books. Stein is co-author of Recipes from America’s Small Farms, which has garnered outstanding reviews. As a volunteer, Stein has run an arts and crafts program at a pediatric hospital ward, tutored reading and other subjects, and taught gardening classes. For almost two decades, she has served as the site coordinator for the Carnegie Hill Yorkville Community Supported Agriculture food co-op in New York City.

Rabbi Ronald H. Isaacs recently became the rabbi emeritus of Temple Sholom in Bridgewater NJ, where he was spiritual leader for 40 years. He is currently rabbi of Beth Judah Temple in Wildwood NJ. A prolific author, he has published more than 100 books covering virtually all aspects of Judaism for diverse audiences. Among his titles are the Every Person’s Guide series, the How-to Handbook trilogy and the children’s books Farmer Kobi’s Hanukkah Match and The Family (and Frog) Haggadah. He blogs at Thoughts from Rabbi Ron and writes a monthly column for The Cape May Herald. “Rabbi Ron” is a popular lecturer and teacher. For additional information see his website www.rabbiron.com.

Table of Contents

Contents

Authors’ Notes and Acknowledgments

CHAPTER 1: SHABBAT: FOOD FOR THE BODY, FOOD FOR THE SOUL

CHAPTER 2: ROSH HASHANA AND YOM KIPPUR: DAYS OF AWE AND HONEYCAKE

CHAPTER 3: SUKKOT ET AL: HOLIDAYS OF HARVEST AND HAPPINESS

CHAPTER 4: HANUKKAH: THE FESTIVAL OF LIGHTS—AND FRIED FOODS

CHAPTER 5: TU B’SHEVAT: HAPPY BIRTHDAY TO TREES

CHAPTER 6: PURIM: UNTIL YOU DON’T KNOW THE DIFFERENCE

CHAPTER 7: PASSOVER: THE SLAVES RISE UP, THE DOUGH STAYS FLAT

CHAPTER 8:YOM HA-ATZMAUT: MASTERS OF OUR FATE AND OUR FALAFEL

CHAPTER 9:SHAVUOT: FROM BARLEY TO BLINTZES

CHAPTER 10: LIFE CYCLE EVENTS: MITZVAH MEALS

Reviews

I have long known that it is worth reading anything Ron Isaacs writes on Judaism. Now I know that it is worth reading anything Ron Isaacs and Lori Stein write on Judaism and food. A well-done job.
— Rabbi Joseph Telushkin, author of Jewish Literacy and Words that Hurt, Words that Heal

Let's Eat

Jewish Food and Faith

Lori Stein and Ronald H. Isaacs

Let's Eat

Jewish Food and Faith

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