Book chapter
Jewish Food in the Diaspora
The Oxford Handbook of the Jewish Diaspora
OXFORD HANDBOOKS SERIES, Oxford University Press
09/23/2021
DOI: 10.1093/oxfordhb/9780190240943.013.34
Abstract
This chapter uses foodways as a lens into the tension between Jewishness as an ethnicity and Judaism as a religion. While kashrut links Jews across the globe and may work to prevent assimilation, regional and ethnic food practices distinguish Jewish communities from one another and highlight Jewish integration into non-Jewish societies. Most obviously, Ashkenazi foodways are quite different from those of Sephardic and Middle Eastern Jews. This chapter argues that although there is no single Jewish cuisine, kashrut and holiday observance produce a structure through which foods are marked as Jewish in specific contexts. Foodways, therefore, call Jewishness into being while representing the diversity of the Jewish people.
Details
- Title: Subtitle
- Jewish Food in the Diaspora
- Creators
- Ari Ariel - International Studies, University of Iowa
- Contributors
- Hasia R Diner (Editor) - Skirball Department of Hebrew & Judaic Studies, New York University
- Resource Type
- Book chapter
- Publication Details
- The Oxford Handbook of the Jewish Diaspora
- Series
- OXFORD HANDBOOKS SERIES
- DOI
- 10.1093/oxfordhb/9780190240943.013.34
- Publisher
- Oxford University Press
- Language
- English
- Date published
- 09/23/2021
- Academic Unit
- History; Interdisciplinary Programs
- Record Identifier
- 9984215124202771
Metrics
105 Record Views