Sabor Judío
Ilan Stavans, Margaret E. Boyle
The University of North Carolina Press 
Ratgeber / Essen & Trinken
Beschreibung
Sabor Judío celebrates the delicious fusion of two culinary traditions, Jewish and Mexican. Written with joy and verve, Ilan Stavans and Margaret Boyle’s lavishly illustrated cookbook demonstrates how cooking and eating connect Jewish Mexicans across places and generations. Featuring 100 deeply personal recipes enjoyed by Jewish Mexicans around the world, the book is organized by meal—
desayuno (breakfast),
comida (lunch), and
cena (dinner)—and also includes dishes made for Shabbat, Rosh Hashanah, Yom Kippur, Passover, Hanukkah, Shavuot, and other holidays.
Sabor Judío isn’t only a cookbook; it is also a vibrant history of Jewish immigration to Mexico from 1492 to the present. It explains how flavors and dishes evolved in Mexican and Jewish kitchens and how they fused into a distinct cuisine, mainly by the labor of Ashkenazi, Sephardic, Mizrahi, and converso women. This cookbook is the product of two award-winning, internationally known Jewish Mexican writers and foodies who spent a decade gathering recipes and personal narratives from Jewish Mexican households. The result is a dynamic and delicious array of recipes and experiences, infusing important cultural heritage into this essential culinary record.
Kundenbewertungen
Inquisition, Jewish Latin America, Food Habits – Mexico, Mexican Americans – Food, Anti-Semitism, foodways, Kashrut, Jewish Food, Sephardic, Food Culture, Mexican Food, Ashkenazi, Jewish Mexican Cooking, Jewish Mexican Food, Mizrahi, Food Habits – United States, Jewish Diaspora, Global Jewish Recipes, Food in Popular Culture, Jewish Mexican Identity, Immigrants- Mexico-History, Mexican Recipes