So while discussing connections between ancient religious texts and modern Jewish food preferences, this book does not stop there.
It addresses the tension between what Jewish "authoritative" textual sources and their proponents say is Jewish food and Jewish eating, and what Jews actually eat. Jewish food choices are situational, often temporary, expressions of Jewish identity. Jonathan Brumberg-Kraus questions Jewish identity in particular, and identity generally as something fixed, stable, and singular, and unintentional. Jewish cuisine is a fusion of interactions, a reflection of displacement, and intentional positioning and re-positioning vis a vis sacred texts, old and new lands, Jewish and non-Jewish neighbors, old and new "family" combinations, re-imaginings of our personal ethnic, gender, and other identities. What makes Jewish food "Jewish," and what makes Jewish eating practices continually viable and meaningful are not fixed dietary rules and norms, but rather culinary interpretations and adaptations of them to new times and places - culinary midrash.
Making food Jewish is to negotiate between the local, regional, and now global foods available to eat and the portable Jewish taste preferences Jews have inherited from their sacred texts and calendars. Gastronomic Judaism As Culinary Midrash by Jonathan Brumberg-Kraus This book is about what makes food Jewish, or better, who and how one makes food Jewish.
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