Reference Reviews

Doug’s Student Reference Room

Jewish American Food Culture. By Jonathan Deutsch and Rachel D. Saks. Westport: Greenwood Press, 2008. 1 vol. 141 pp. ISBN: 978-0-313-34319-3. $49.95.

This volume from the Food Cultures in America series uses the diversity of the Jewish American table to explore the American Jewish experience, both its complexity and the common ground found in culinary practices. The series foreword by the general editor discusses how food is central to both our self identity and our collective American identity. The first chapter, following a timeline, provides an historical overview of Jewish history, with a focus on the role of foods and diet. The engaging second chapter examines important foods and ingredients in the American Jewish diet, followed by a brief chapter exploring the Jewish American approach to cooking, including equipment, utensils and preparation of foods. The fourth chapter looks at typical Jewish meals, while the fifth chapter addresses the diversity of dining options and the challenges that observant Jews face when eating out. The sixth chapter provides a detailed overview of Jewish holidays and special occasions, along with the foods associated with these celebrations. The final chapter explores the complexity of kashrut, the Jewish dietary law that defines all aspects of food preparation and consumption. The book concludes with a resource guide useful for further study, a bibliography and an index. Students and teachers will enjoy the accessible text, as well as the interspersed photos, line drawings and recipes. Recommended for middle school, high school and public libraries.
—Doug Achterman