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A Social History of Jewish Food By John Cooper (257 Pages)Publisher: Jason Aronson, 1993
A comprehensive and critical history of Jewish food from Biblical times until the present. The traditional foods of both the Ashkenazic and Sephardic cuisines are explored. Carefully researched, it discusses the often-debated question of what makes certain foods "Jewish" and details the evolution of such traditional dishes as cholent and gefilte fish.
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