The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

Judith Cohen Lady Montefiore's "The Jewish Manual" serves as a pioneering work in the intersection of culinary arts and cultural preservation, marking a significant contribution to Jewish literature and the 19th-century British culinary scene. Combining traditional recipes with practical household management advice, the book reflects the rich tapestry of Jewish customs while navigating the societal norms of Victorian England. Montefiore's prose is characterized by its clarity and instructional precision, allowing for the seamless integration of Jewish dietary laws into the domestic routines of her audience, bridging the gap between the cultural and the quotidian. Lady Montefiore, a prominent figure and member of a distinguished Jewish family, was deeply influenced by her commitment to the promotion of Jewish identity and heritage. Her own experiences as a philanthropist and advocate for women'Äôs education in Jewish communities imbued her culinary endeavors with a sense of purpose. The manual was not merely a collection of recipes, but an assertion of Jewish identity in a rapidly changing world, emphasizing the importance of tradition and sustainability amidst modernization. This book is a treasure for anyone interested in Jewish culture, culinary history, or the social dynamics of the 19th century. Readers will appreciate how Montefiore elevates the ordinary act of cooking into a profound expression of identity. Engaging and accessible, "The Jewish Manual" invites scholars and home cooks alike to explore the rich heritage and practices that sustain Jewish culinary traditions.

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Rafbók: 20 november 2019