From Kashrut to Cucina Ebraica: The Recasting of Italian Jewish Foodways

Document Type

Article

Journal/Book Title/Conference

Journal of American Folklore

Volume

107

Publication Date

1994

First Page

268

Last Page

281

Abstract

Italian Jewish cookbooks published in Italy from the 1930s to the 1980s frame recipes in two major ways: (1) within "traditional menus" for each festival of the Jewish annual cycle and (2) within the classic structure of the Italian meal. These simultaneously evoked frameworks provide a model of identity for Italian Jews, prescribing the integration of Jewish tradition with Italian and class aspiration.

This document is currently not available here.

Share

COinS