1946-53, the XX century's "Middle Ages". AmeriKKKans arraign their kosher people as the USSR's moles. SSoviets not only mirror that, but might ship all Jews to the starving, icy Siberian mini Zion named the Jewish Autonomous Region. Kiev's life teaches Roma, 13, that kissing rumps is better than tasting their fruits. The police summon his dad, jail the brass and friends. Some commit suicide. The boy is ripe for his personal show-trial too. In that bedlam, girls pour their hearts to him. Yet, he plans to swim to Turkey. S.I. Fishgal's (www.publishedauthors.net/sifishgal) PIDDLER ON THE HOOF (PublishAmerica) shows the hero's childhood. MEIN KRAMPF (Lulu) does his fiery, forbidden love with a Russian coach, 22, later. As a gentleman, Fishgal made his intriguing, truthful books independent. His horse sense, crisp and funny language, topsy-turvy idioms and plays of words are striking.

Kosher? That means the rabbi blessed it, right? Not exactly. In this captivating account of a Bible-based practice that has grown into a multibillions-dollar industry, journalist Sue Fishkoff travels throughout America and to Shanghai, China, to find out who eats kosher food, who produces it, who is responsible for its certification, and how this fascinating world continues to evolve. She explains why 86 percent of the 11.2 million Americans who regularly buy kosher food are not observant Jews—they are Muslims, Seventh-day Adventists, vegetarians, people with food allergies, and consumers who pay top dollar for food they believe “answers to a higher authority.” Fishkoff interviews food manufacturers, rabbinic supervisors, and ritual slaughterers; meets with eco-kosher adherents who go beyond traditional requirements to produce organic chicken and pasture-raised beef; sips boutique kosher wine in Napa Valley; talks to shoppers at an upscale kosher supermarket in Brooklyn; and marches with unemployed workers at the nation’s largest kosher meatpacking plant. She talks to Reform Jews who are rediscovering the spiritual benefits of kashrut, and to Conservative and Orthodox Jews who are demanding that kosher food production adhere to ethical and environmental values. And she chronicles the corruption, price-fixing, and strong arm tactics of early-twentieth-century kosher meat production, against which contemporary kashrut standards pale by comparison. A revelatory look at the current state of kosher in America, this book will appeal to anyone interested in food, religion, Jewish identity, or big business.

After highly successful outings with her first two books, Sharon Lurie, aka the Kosher Butcher’s Wife, decided that it was time to make it official and combine the influences of her culinary heritage as both a kosher cook and a proud South African. As she says, South African cuisine is as deliciously diverse as its inhabitants, from the many indigenous peoples to the waves of immigrants and settlers who have made the southern part of Africa their home. In A Taste of South Africa with the Kosher Butcher’s Wife, Sharon Lurie takes you on an adventure through South Africa’s diverse and iconic dishes, but with traditional Jewish culinary twists. The mouth-watering recipes often include non-dairy options. And don’t think because Sharon is the Kosher Butcher’s Wife that she only thinks about meat dishes; there are ideas from starters to sweets with everything in between. An in her inimitable style, Sharon will keep you laughing along the way.

Ukraine, 1952, ages ago, yet true. The girls still carry the heavy cross of the sexual innocence. A Russian girl, 22, rowing medalist and coach, fall in fiery, forbidden love with a cocky, witty boy, 14, listed as a Jew. Yet, he is above all that and plans to swim to Turkey if SSoviets try to ship the Jews to the starving, icy Siberian mini Zion named the Jewish Autonomous Region. The bedlam of arraigning the alleged Jewish moles of AmeriKKKans mirroring that in their country too crafts just a fading set in this truthful, intriguing book. S.I. Fishgal (www.publishedauthors.net/sifishgal) wanted to title MEIN KAMPF (My Struggle), but someone did that before. For ignoramuses in German, not you surely, krampf means cramp. His PIDDLER ON THE HOOF (PublishAmerica Inc.) and KOSHER HOOKS (Lulu) show the boy's earlier years. As a gentleman, Fishgal made his books independent, with the horse sense, crisp and funny language, topsy-turvy idioms and plays of words.

Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale—and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world—start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak—the be-all and end-all of grilling one-upmanship—and a cooler full of ice-cold cheap beer). This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.

For nearly half a century, the greater Lawndale area was the vibrant, spirited center of Jewish life in Chicago. It contained almost 40 percent of the city's entire Jewish population with over 70 synagogues and numerous active Jewish organizations and institutions, such as the Jewish People's Institute, the Hebrew Theological College, and Mount Sinai Hospital. Its residents included "King of Swing" Benny Goodman, Israeli prime minister Golda Meir, journalists Irv Kupcinet and Meyer Levin, federal judge Abraham Lincoln Marovitz, civil rights attorney Elmer Gertz, Eli's Cheesecake founder Eli Shulman, and comedian Shelley Berman. Many of the selected images come from the author's extensive collection. This book will bring back memories for those who lived there and retell the story of Jewish life on the West Side for those who did not. No matter where the scattered Jews of Chicago live now, many can trace their roots to this "Jerusalem of Chicago."

Defines the distinctive field of Jewish cultural studies and its basis in folkloristic, psychological, and ethnological approaches. Jewish Cultural Studiescharts the contours and boundaries of Jewish cultural studies and the issues of Jewish culture that make it so intriguing—and necessary—not only for Jews but also for students of identity, ethnicity, and diversity generally. In addition to framing the distinguishing features of Jewish culture and the ways it has been studied, and often misrepresented and maligned, Simon J. Bronner presents several case studies using ethnography, folkloristic interpretation, and rhetorical analysis. Bronner, building on many years of global cultural exploration, locates patterns, processes, frames, and themes of events and actions identified as Jewish to discern what makes them appear Jewish and why. Jewish Cultural Studiesis divided into three parts. Part 1 deals with the conceptualization of how Jews in complex, heterogenous societies identify themselves as a cultural group to non-Jews and vice versa—such as how the Jewish home is socially and materially constructed. Part 2 delves into ritualization as a strategic Jewish practice for perpetuating peoplehood and the values that it suggests—for example, the rising popularity of naming ceremonies for newborn girls, simhat bat or zeved habat, in the twenty-first century. Part 3 explores narration, including the global transformation of Jewish joking in online settings and the role of Jews in American political culture. Bronner reflects that a reason to separate Jewish cultural studies from the fields of Jewish studies and cultural studies is the distinctiveness of Jewish culture among other ethnic experiences. As a diasporic group with religious ties and varying local customs, Jews present difficulties of categorization. He encourages a multiperspectival approach that considers the Jewish double consciousness as being aware of both insider and outsider perspectives, participation in ancient tradition and recent modernization, and the great variety and stigmatization of Jewish experience and cultural expression. Students and scholars in Jewish studies, cultural studies, ethnic-religious studies, folklore, sociology, psychology, and ethnology are the intended audience for this book.

Winner of the 2019 National Jewish Book Award in the category of Food Writing & Cookbooks. The author refuses to accept that the world of pre-Shoah Hungarian Jewry and its cuisine should disappear almost without a trace and feels compelled to reconstruct its culinary culture. His book―with a preface by Barbara Kirshenblatt-Gimblett―presents eating habits not as isolated acts, divorced from their social and religious contexts, but as an organic part of a way of life. According to Kirshenblatt-Gimblett: “While cookbooks abound, there is no other study that can compare with this book. It is simply the most comprehensive account of a Jewish food culture to date.” Indeed, no comparable study exists about the Jewish cuisine of any country, or―for that matter―about Hungarian cuisine. It describes the extraordinary diversity that characterized the world of Hungarian Jews, in which what could or could not be eaten was determined not only by absolute rules, but also by dietary traditions of particular religious movements or particular communities. Ten chapters cover the culinary culture and eating habits of Hungarian Jewry up to the 1940s, ranging from kashrut (the system of keeping the kitchen kosher) through the history of cookbooks, the food traditions of weekdays and holidays, the diversity of households, and descriptions of food and hospitality industries to the history of some typical dishes. Although this book is primarily a cultural history and not a cookbook, it includes 83 recipes, as well as nearly 200 fascinating pictures of daily life and documents.