"The Food Cultures in America" series defines who we are by what and how we eat. It reveals and affirms our roots, particularly in regional and African American and Jewish American food cultures. It also reveals our present in the dynamic cuisine and foodways of newer immigrants, particularly from Latin America and Asia. Future titles include: "Asian American Food Culture" (August 2009) and "Regional American Food Culture" (August 2009). This reference offers an in-depth look at well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group. This is the source to find out what 'parve' on packaging means, the symbolism of particular foods that are essential to holiday celebrations, what keeping kosher entails, and how meals and food rituals are approached differently depending on how religious one is and the land of one's ancestors. Chapters Cover: historical overview; main foods and ingredients of typical meals; cooking practices; holiday celebrations; eating out; and, diet and health. A chronology, glossary, resource guide, and selected bibliography make this an essential one-stop resource for every library.