Kitchen Judaism

Jenna Weissman Joselit

1994

Kashruth was not only redefined but repositioned as a growing number of American Jews restricted its observance to the home. The new geography of kashruth promoted a more flexible approach toward dietary constraints, localizing and containing them. […]

This dichotomy between the public and the private consumption of kosher food was actually one of…

Please login or register for free access to Posen Library
Register
Already have an account?
Engage with this Source

Creator Bio

Jenna Weissman Joselit

Jenna Weissman Joselit is director of The George Washington University Judaic Studies Program. A historian of everyday life who previously taught at Princeton University, Joselit focuses her studies on the history of U.S. immigration, religion, women, and foodways. The author of several books and a frequent contributor to the New Republic, Forward, Gastronomica, and other publications, she has earned the National Jewish Book Award.

You may also like

Hebrew Ballads

The little sons of Abraham took shells And floated boats made out of mother-pearl; Then Isaac leaned in fear on Ishmael. And mournfully sang the two black swans Quite gloomy notes…
View Source

Jewish Food: The World at Table

There’s an old joke that’s told about a Martian who accidentally crashes his spaceship on the streets of New York. In search of a new set of tires for his craft, he happens to pass a bagel shop…
View Source