Tag: food

Going Sephardi for Purim

Going Sephardi for Purim

This Purim I used the privilege of working as Production Editor at Academic Studies Press in a completely new way: I cooked from the proofs. Not that I used the paper with printed text as an ingredient or to make fire but having the early access to the content of one of our forthcoming titles, Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today by Hélène Jawhara Piñer, I went through the PDF on my screen and selected four recipes which looked easy to cook and delicious—thanks to the seductive photos the author made for the book. Indeed these dishes were quick and simple, and with no ingredients too exotic for a regular supermarket.

Book of the Week: “Kashrut and Jewish Food Ethics” edited by Shmuly Yanklowitz

Book of the Week: “Kashrut and Jewish Food Ethics” edited by Shmuly Yanklowitz

This week we’re featuring Kashrut and Jewish Food Ethics edited by Shmuly Yanklowitz. The book is currently available for purchase at $15.00, $20.00, and $32.95. Choose the price you think is fair and fits your budget!

Since the turn of the millennium, rapid advances in technology, globalized markets, and atomized politics instigated in the American and Israeli Jewish communities questions about the morals of food consumption. The contributions contained in Kashrut and Jewish Food Ethics by members of the progressive Orthodox Jewish association Torat Chayim are rich in detail and offer new paradigms for the practical observance of kashrut that have swirled in the ether for generations.

Book of the Week: “Kashrut and Jewish Food Ethics” edited by Shmuly Yanklowitz

Book of the Week: “Kashrut and Jewish Food Ethics” edited by Shmuly Yanklowitz

This week we’re featuring Kashrut and Jewish Food Ethics edited by Shmuly Yanklowitz. The book is currently available for purchase at $15.00, $20.00, and $32.95. Choose the price you think is fair and fits your budget!

Since the turn of the millennium, rapid advances in technology, globalized markets, and atomized politics instigated in the American and Israeli Jewish communities questions about the morals of food consumption. The contributions contained in Kashrut and Jewish Food Ethics by members of the progressive Orthodox Jewish association Torat Chayim are rich in detail and offer new paradigms for the practical observance of kashrut that have swirled in the ether for generations.