Booklist Review
Ashkenazi, a skilled culture analyst, stresses scriptural and dietary rules alongside demands of Israel's immigrant culture, presenting a sensible overview of food history, ingredients, and dining occasions for Arabs and Jews. His examination covers small servings and main dishes before delving into holidays, outdoor snacks, and café and gourmet-restaurant meals. Integral to his evaluation are the basics from Galilee, Negev, and the mountains, and contributions from Egypt, Libya, Iraq, Lebanon, Morocco, and Syria. He differentiates the cookery of Orthodox, traditional, kashruth, and secular Jews, along with Cherkess and Druze minorities, and incorporates such specifications as Bedouins eating with right hands only and separate seating for men and women. His pantry account begins with olives, honey, and grains and advances to nuts and fresh produce. Concluding with an essential glossary of 35 terms, a bibliography of English and Hebrew sources, and an index, he meticulously rounds out Israeli intake with commentary and recipes for flatbreads, grilling, tahina, lemons, onions, pickles, tomatoes and salads, quince jelly, and Sabbath menus. Flaws are few. Although religious and political minutia threaten to overwhelm the text, the summary succeeds in setting Israel apart from other cultures for its unique views on diet. Recommended for public, community-college, and university libraries.
Library Journal Review
Ashkenazi (The World Cookbook) explores factors affecting the cuisine of Israel, including geography, climate, technology, immigration, and cultures both Jewish and non-Jewish. He defines Israeli food as Middle Eastern fare eaten in Israel that has been "heavily influenced by and blended with non-Middle Eastern, largely European food practices, as well as by religious influences." Ashkenazi's definition of Israel includes "all Israelis: Jewish and Arab citizens of Israel"; the food culture of Palestine is not included in the scope of this book. Tracing food history using archaeological evidence and religious sources (e.g., the Bible and the Qur'an), the author spends considerable time discussing food rituals; the history of rules about food, and their historical and contemporary observance; and the impact of collective living on food culture. Chapters discuss important dishes, ingredients, meal structure and organization, dietary issues, and more; recipes appear as sidebars. An extensive bibliography (1971--2016) includes English and Hebrew sources, and a detailed index facilitates easy use. VERDICT Fascinating and of interest to kitchen hobbyists and students of anthropology, nutrition, food sciences, or religion/divinity/ministry. Consider placing this book in the circulating nonfiction section for maximum usage.--Laurie Selwyn, formerly with Grayson Cty. Law Lib., Sherman, TX
