Yale University Library Research Guides: Food and Religion: Judaism

Subject Headings

Food and Judaism by Leonard J. Greenspoon (Editor); Ronald A. Simkins (Editor); Gerald Shapiro (Editor) Covers a comprehensive array of topics, including American regional manifestations of food practices from little-known Jewish communities in cities such as contemporary Brighton Beach and Memphis.
Gastronomic Judaism As Culinary Midrash by Jonathan Brumberg-Kraus Describes the improvisational characteristics of gastronomic Judaism as the interplay of texts, tastes, artifacts, and everyday practices: not only in the classic sacred texts, but also in other aspects of daily life.
Jews and Their Foodways (Online) by Anat Helman Covers a wide range of historical, sociological, and anthropological aspects related to food and eating among Jews, not solely those that are tied to Judaic religion, tradition, and thought.

Feasting and Fasting: The History and Ethics of Jewish Food by Aaron S. Gross (Editor) Offers an expansive look at how Judaism and food have been intertwined, both historically and today.
Food in Ancient Judah: Domestic Cooking in the Time of the Hebrew Bible (Online) by Cynthia Shafer-Elliott Explores both the archaeological remains and ancient Near Eastern sources to see what they reveal about the domestic gastronomical daily life of ancient Judahites within the narratives of the Hebrew Bible.
The Jewish Dietary Laws in the Ancient World by Jordan D. Rosenblum Focuses on how ancient Jews defended the kosher laws, or kashrut, and how ancient Greeks, Romans, and early Christians critiqued these practices.
The Lord's Table: The Meaning of Food in Early Judaism and Christianity by Gillian Feeley-Harnik
Global Jewish Foodways: A History (Online) by Hasia R. Diner (Editor); Simone Cinotto (Editor) A panoramic history of Jewish food that highlights its breadth and depth on a global scale from Renaissance Italy to the post-World War II era in Israel, Argentina, and the United States and examines the impact of food on Jewish lives.

Jewish Veganism and Vegetarianism (Online) by Jacob Ari Labendz (Editor); Shmuly Yanklowitz (Editor) Explores the intellectual, religious, and historical roots of veganism and vegetarianism among Jews and presents compelling new directions in Jewish thought, ethics, and foodways.
Judaism and Vegetarianism (Online) by Richard H. Schwartz; Roberta Kalechofsky (Introduction by)
Vegetarian Judaism by Roberta Kalechofsky Examines the historical Jewish dietary laws, and argues that vegetarianism today best fulfils the requirements of kashrut.

Expositions in Jewish Dietary Laws by David I. Sheinkopf Offers comprehensive and authoritative expositions of several of the most complex issues in Jewish Dietary Laws - the conversion of inedible animal parts into kosher food ingredients and the use by Ashkenazic Jews of extracts of kitniyyot in foods for Passover prepared before the festival.
How to Keep Kosher by Lise Stern; Les Bell (Editor) Covers the biblical and historical origins of keeping kosher, the development of the kosher certification system, specific food preparation requirements for Shabbat, Passover, and other holidays, and how to actually set up a kosher kitchen.
Kashrut and Jewish Food Ethics by Shmuly Yanklowitz (Editor)
Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Online) by Roger Horowitz Describes the journey of kosher food through the modern industrial food system in the United States.

The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews by Pamela Grau Twena A collection of 175 of the author's favorite recipes from Morocco, Libya, Algeria, and Tunisia in North Africa; from the Ottoman communities of Turkey, Rhodes, and Greece; from Syria, Lebanon, Egypt, Iraq, and Iran in the MiddleEast;
Sixty-Minute Seder by Cass Foster; Nellie Foster; Judith HaLevy (Foreword by) An easy-to-follow guide that explains how to prepare for Passover, how to prepare for the Seder, and how to execute the service.
Jews, Food, and Spain: The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage (Online) by Hélène Jawhara Piñer; Paul Freedman (Foreword by) Presents readers with the dishes, ingredients, techniques, and aesthetic principles that make up a sophisticated and attractive cuisine, one that has had a mostly unremarked influence on modern Spanish and Portuguese recipes.

Waste Not: A Jewish Environmental Ethic by Tanhum S. Yoreh Provides an intellectual history of the Jewish concept of environmental ethics, charting its evolution from the Bible through classical rabbinic literature, commentaries, codes of law, responsa, and the works of modern environmentalists.
The Sacred Table: Creating a Jewish Food Ethic by Mary Zamore (Editor) Explores the intersection of Judaism and food. This anthology of essays explores the questions and challenges of navigating the personal and communal choices about eating.
Judaism and Environmental Ethics by Martin D. Yaffe (Editor) Touches on topics including deep ecology, political philosophy, and biblical hermeneutics.