A lively look at how coffee affected Jewish life in early modern Germany

Moshe Rosman cogently and critically presents the considerations that must be brought to bear on the writing of Jewish history in the light of post-modernist thinking.

The Bloomsbury Companion to Jewish Studies is a comprehensive reference guide, providing an overview of Jewish Studies as it has developed as an academic sub-discipline. This volume surveys the development and current state of research in the broad field of Jewish Studies - focusing on central themes, methodologies, and varieties of source materials available. It includes 11 core essays from internationally-renowned scholars and teachers that provide an important and useful overview of Jewish history and the development of Judaism, while exploring central issues in Jewish Studies that cut across historical periods and offer important opportunities to track significant themes throughout the diversity of Jewish experiences. In addition to a bibliography to help orient students and researchers, the volume includes a series of indispensable research tools, including a chronology, maps, and a glossary of key terms and concepts. This is the essential reference guide for anyone working in or exploring the rich and dynamic field of Jewish Studies.

"This book adds an important new dimension to the worldwide history of the Jewish refugees during the Holocaust."—Jonathan D. Sarna, Brandeis University "Lesser's book explains the Latin American Jewish experience more than any other book I know."—Robert M. Levine, University of Miami

Breslau has been almost entirely forgotten in the Anglophone sphere as a place of Enlightenment. Moreover, in the context of the Jewish Enlightenment, Breslau has never been discussed as a place of intercultural exchange between German-speaking Jewish, Protestant and Catholic intellectuals. An intellectual biography of Moses Hirschel offers an excellent case-study to investigate the complex reciprocal relationship between Jewish and non-Jewish enlighteners in a prosperous and influential Central European city at the turn of the 18th century.

Warsaw was once home to the largest and most diverse Jewish community in the world. It was a center of rich varieties of Orthodox Judaism, Jewish Socialism, Diaspora Nationalism, Zionism, and Polonization. This volume is the first to reflect on the entire history of the Warsaw Jewish community, from its inception in the late 18th century to its emergence as a Jewish metropolis within a few generations, to its destruction during the German occupation and tentative re-emergence in the postwar period. The highly original contributions collected here investigate Warsaw Jewry’s religious and cultural life, press and publications, political life, and relations with the surrounding Polish society. This monumental volume is dedicated to Professor Antony Polonsky, chief historian of the new Warsaw Museum for the History of Polish Jews, on the occasion of his 75th birthday.

From nationally recognized Jewish brand Wise Sons, the cookbook Eat Something features over 60 recipes for salads, soups, baked goods, holiday dishes, and more. This long-awaited cookbook (the first one for Wise Sons!) is packed with homey recipes and relatable humor; it is as much a delicious, lighthearted, and nostalgic cookbook as it is a lively celebration of Jewish culture. Stemming from the thesis that Jews eat by occasion, the book is organized into 19 different events and celebrations chronicling a Jewish life in food, including: bris, Shabbat, Passover and other high holidays, first meal home from college, J-dating, wedding, and more. • Both a Jewish humor book and a cookbook • Recipes are drawn from the menus of their beloved Bay Area restaurants, as well as all the occasions when Jews gather around the table. • Includes short essays, illustrations, memorabilia, and stylish plated food photography. Wise Sons is a nationally recognized deli and Jewish food brand with a unique Bay Area ethos—inspired by the past but entirely contemporary, they make traditional Jewish foods California-style with great ingredients. Recipes include Braided Challah, Big Macher Burger, Wise Sons' Brisket, Carrot Tzimmes, and Morning After Matzoquiles, while essays include Confessions of a First-Time Seder Host, So, You Didn't Marry a Jew, and Iconic Chinese Restaurants, As Chosen by the Chosen People. • Great for those who enjoyed Zahav: A World of Israeli Cooking by Michael Solomonov, The 100 Most Jewish Foods: A Highly Debatable List by Alana Newhouse, and Russ & Daughters: Reflections and Recipes from the House That Herring Built by Mark Russ Federman • A must for anyone looking to expand their knowledge of Jewish cuisine and culture