Jewish American food culture
By: Jonathan Deutsch and Rachel D. Saks
Contributors: Saks, Rachel D.
Series: At table series; At table series
Publisher: University of Nebraska Press
Published: 2008
Place of publication: Lincoln
Language: eng
Number of pages: 141
ISBN-13: 9780803226753
Notes: Includes bibliographical references and index.
Table of contents: title: Historical overview; title: Major foods and ingredients; title: Cooking; title: Typical meals; title: Eating out; title: Special occasions; title: Diet and health.