As an academic of Jewish food, I’m always on the lookout for new publications on the topic. It is a burgeoning area in which new research is being done all the time and a multitude of books and cookbooks are consistently being published. Despite wanting to buy all these books (especially the cookbooks), it is simply impossible, both financially and due to the fact that I can’t spend every waking hour reading about Jewish food (despite the fact that it would appear that’s what I do to the people close to me).
However, when I found out about the publication of Gil Mark’s Encyclopedia of Jewish Food, I automatically knew that it would be a book that I had to own. Since buying my own copy, it has turned into a constant point of reference whether I’m writing a blog post for Eating Jewish or carrying out research for school.
Read More: @ jwablog.jwa.org
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