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Falafel Nation
Language: en
Pages: 296
Authors: Yael Raviv
Categories: Cooking
Type: BOOK - Published: 2015-11 - Publisher: U of Nebraska Press

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When people discuss food in Israel, their debates ask politically charged questions: Who has the right to falafel? Whose hummus is better? But Yael Raviv’s Fa
Falafel Nation
Language: en
Pages: 319
Authors: Yael Raviv
Categories: Cooking
Type: BOOK - Published: 2015 - Publisher: U of Nebraska Press

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When people discuss food in Israel, their debates ask politically charged questions: Who has the right to falafel? Whose hummus is better? But Yael Raviv's Fala
The Carrot Purple and Other Curious Stories of the Food We Eat
Language: en
Pages: 329
Authors: Joel S. Denker
Categories: Cooking
Type: BOOK - Published: 2015-10-01 - Publisher: Rowman & Littlefield

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How many otherwise well-educated readers know that the familiar orange carrot was once a novelty? It is a little more than 400 years old. Domesticated in Afghan
Global Jewish Foodways
Language: en
Pages: 352
Authors: Hasia R. Diner
Categories: History
Type: BOOK - Published: 2018-06-01 - Publisher: U of Nebraska Press

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"An exploration of the many facets of the global history of Jewish food when Jews struggled with, embraced, modified, or rejected the foods and foodways which s
The Emergence of National Food
Language: en
Pages: 224
Authors: Atsuko Ichijo
Categories: Social Science
Type: BOOK - Published: 2019-02-21 - Publisher: Bloomsbury Publishing

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What do deep fried mars bars, cod, and Bulgarian yoghurt have in common? Each have become symbolic foods with specific connotations, located to a very specific