From Kashrut to Cucina Ebraica: The Recasting of Italian Jewish Foodways
Journal of American Folklore
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.
“From Kashrut to Cucina Ebraica: The Recasting of Italian Jewish Foodways.” Journal of American Folklore 107 (1994): 268-281