Sabor Judío

The Jewish Mexican Cookbook

Ilan Stavans, Margaret E. Boyle

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The University of North Carolina Press img Link Publisher

Ratgeber / Essen & Trinken

Beschreibung

Sabor Judio celebrates the delicious fusion of two culinary traditions: Jewish and Mexican. Written with joy and verve, Ilan Stavans and Margaret Boyle's lavishly illustrated cookbook demonstrates how cooking and eating connect the Jewish-Mexicans across places and generations. Featuring one hundred deeply personal recipes enjoyed by Mexican Jews around the world, the book is organized by meal— desayuno (breakfast), comida (lunch), and cena (dinner)—and also includes dishes made for Shabbat, Rosh Hashanah, Yom Kippur, Passover, Hanukkah, Shavuot, and other holidays. 
 
Sabor Judio isn't only a cookbook; it is also a vibrant history of Jewish immigration to Mexico from 1492 to the present. It explains how flavors and dishes evolved in Mexican and Jewish kitchens and how they fused into a distinct cuisine, mainly by the labor of Ashkenazi, Sephardic, Mizrahi, and converso women. This cookbook is the product of two award-winning, internationally known Jewish Mexican writers and foodies who spent a decade gathering recipes and personal narratives from Jewish Mexican households. The result is a dynamic and delicious array of recipes and experiences, infusing important cultural heritage into this essential culinary record.

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Schlagwörter

Inquisition, Jewish Latin America, Food Habits – Mexico, Mexican Americans – Food, Anti-Semitism, foodways, Kashrut, Jewish Food, Sephardic, Food Culture, Mexican Food, Ashkenazi, Jewish Mexican Cooking, Jewish Mexican Food, Mizrahi, Food Habits – United States, Jewish Diaspora, Global Jewish Recipes, Food in Popular Culture, Jewish Mexican Identity, Immigrants- Mexico-History, Mexican Recipes