Role in Jewish tradition, text, and prayer

While every cultures cuisine tells a story, there are few foods that carry as much history and meaning as do those on the Passover Seder plate. Haroset: A Taste of Jewish History is the first book ever written about this traditional Passover seder food. In a captivating historical journey, food historian Dr Susan Weingarten traces the development of this ancient dish through a tapestry of social, religious and cultural contexts. She shows how perceptions of haroset, as well as its actual ingredients, have developed through the generations, from the first hints of its existence in the Second Temple period, through the blood libels of the Middle Ages and the pogroms in Eastern Europe, to its role in the gender issues and modern food trends of today. By examining a wealth of written sources, oral histories, recipes and customs from around the world, Weingarten reveals a rich narrative through this otherwise unassuming food and provides a unique and fascinating perspective on the diversity of Jewish tradition, experience, and culture. Book jacket.

The Counting in Hebrew Picture Book for English Speaking Kids is a beautifully illustrated book that teaches kids to count in Hebrew from one to ten. The book includes the numbers written in Hebrew and in English as well as English transliteration of the numbers and all Hebrew words appearing in this volume. While enjoying this book, kids will have the opportunity to enhance their Hebrew vocabulary with words such as abba and imma (father and mother) and many others. The book also includes lists of Hebrew cardinal numbers from one to ten (1,2,3...) and Hebrew ordinal numbers form one to ten (1st, 2nd, 3rd...), as well as all the Hebrew words included in the pages in both their singular and plural versions. The "Counting in Hebrew for English Speaking Kids" is the second in the series of 'A Taste of Hebrew for Kids' in our Smart Kids Bright Future Children's Books collection. Look out for additional MazorBooks in this series.

Animals in Hebrew: A Day at the Zoo In "Animals in Hebrew: A Day at the Zoo," the fourth in the "A Taste of Hebrew" series for English Speaking Kids, Ami and Tami visit a zoo and learn the Hebrew names of animals. Each of the animals introduced in this lovely book is illustrated beautifully and appears with its English and Hebrew monikers and a little story in rhymes that describe its specific characteristics. The animal names appear in English and Hebrew letters. The Hebrew is transliterated. A transliteration guide is also included at the beginning of the book. At the end of the story, a picture review of the animals lists their names in English, Hebrew, and transliteration. Inside the Book: ▪Publisher's Note ▪Guide to Transliteration of Hebrew Words ▪Animals in Hebrew: A Day at the Zoo (the story) Extras: ▪More About Animals' Hebrew Names ▪An Illustrated Summary Chart of the Animals in the Book ▪The Animals in Feminine Form: In English, In Hebrew, and in Transliteration ▪The Animals in Plural Form: In English, In Hebrew, and in Transliteration ▪Bonus Hebrew Words Relating to a Visit at the Zoo with English Transliteration and Translation More 'A Taste of Hebrew' books: - The Hebrew Alphabet: Book of Rhymes for English Speaking Kids - Counting in Hebrew for English Speaking Kids - Colors in Hebrew: A Rainbow Tale - Animals in Hebrew: A Day at the Zoo - Fruits in Hebrew at Old Country Grove -Opposites in Hebrew

"Tell me what you eat, and I will tell you what you are," wrote the 18th Century French politician and musician Jean Brillat-Savarin, giving expression to long held assumptions about the role of food, taste, and eating in the construction of cultural identities. Foodways—the cultural, religious, social, economic, and political practices related to food consumption and production—unpack and reveal the meaning of what we eat, our tastes. They explain not just our flavor profiles, but our senses of refinement and judgment. They also reveal quite a bit about the history and culture of how food operates and performs in society. More specifically, Jewish food practices and products expose and explain how different groups within American society think about what it means to be Jewish and the values (as well as the prejudices) people have about what "Jewish" means. Food—what one eats, how one eats it, when one eats it—is a fascinating entryway into identity; for Jews, it is at once a source of great nostalgia and pride, and the central means by which acculturation and adaptation takes place. In chapters that trace the importance and influence of the triad of bagels, lox, and cream cheese, southern kosher hot barbecue, Jewish vegetarianism, American recipes in Jewish advice columns, the draw of eating treyf (nonkosher), and the geography of Jewish food identities, this volume explores American Jewish foodways, predilections, desires, and presumptions.

The Jewish year is blessed with many holidays, and each one has its special food. From Rosh Hashanah to Shavuot, from the Seder meal to the Sabbath meal, food celebrates the season and commemorates the miraculous. With lyrical prose and rich, vivid paintings, renowned artist Mark Podwal takes an inspired look at the age-old bond between the sacred and the sumptuous in this glorious gift book for any holiday in the Jewish year.