ANTH-312 History and Culture of Jewish Cuisines
Using anthropological approaches to the study of food, this course examines the meanings and uses of various Jewish cuisines as they developed in diverse regions and historical periods. We will consider the laws of kashrut and their modern interpretations, the social history of traditional Jewish foods, the literary development of Jewish cookbooks, and literary and cinematic representations of Jewish cuisines and dining. Underlying our study will be questions concerning how class, gender, faith, ethnicity, aesthetics and politics inform Jewish foodways. Because cooking and eating are frequently done in the company of others, much of our work will be collaborative. Same as JWST-312. 4 SH. CC: Diversity, Team Intensive.