"This wide-ranging discussion of the history, philosophy, religion, and origins of Jewish culinary traditions should be in any serious culinary and Jewish history collection."

Midwest Review of Books

"Runs the gamut from biblical to contemporary Jewish food ways and includes both historical and ethical aspects of what, how, and why Jews eat."

Leah Hochman, University of Southern California

"Gathers a dream team of Jewish studies scholars whothank you!raise their heads from texts to focus on the meanings, rituals, conflicts, power dynamics, and pleasures of the material of food in the Jewish diaspora. . . . The book that follows considers the diversity of complex and often fraught relationships among food, Jews, and Others, across time and place, from biblical to supermarket aisle. It serves to initiate scholars of Judaism in the world of food studies and, for food scholars, richly informs studies of Jewish foodways."

Jonathan Deutsch, Co-author of Jewish American Food Culture

"Drawing on a stellar cast of contributors, Feasting and Fasting combines an unparalleled overview of Jewish food practices from Antiquity to Agriprocessors with boundary-breaking essays on Jewish foods and foodways. This remarkable volume will excite scholars and be invaluable for adoption in Jewish history and food studies courses.”"

Roger Horowitz, author of Kosher USA: How Coke Became Kosher and Other Tales of Modern Food

"A fascinating account of the history of Jewish food, within and outside of dietary laws. . . . Crisco is for Jews? Peanut oil caused such debates? Who knew. This book is a great read."

Marion Nestle, Paulette Goddard Professor and Professor Emerita, New York University

"An accessible, detailed look at all aspects of Jewish food ... This rich, revealing collection will appeal to scholars and foodies alike."

Publishers Weekly

"This is a spectacular set of essays on a wide and eclectic range of topics. They're accessible to a wide audience and further strengthen the evolving conversation about the nature of the interaction between Jewish life, food, and the wider world we live in."

Nigel Savage, CEO, Hazon: The Jewish Lab for Sustainability

"The three courses of this book — history, culture, and ethics — are a tremendous feast, to be savored for a long time to come!"

Rabbi Elliot N. Dorff, Rector and Distinguished Professor of Philosophy, American Jewish University

"Feasting and Fasting is a fascinating look at food from a variety of different angles… Anyone interested in food studies or Jewish history will want to read this book."

The Reporter

"A fascinating look at food from a variety of different angles … the essays were all well written and absorbing. Anyone interested in food studies or Jewish history will want to read this book."

Jewish World

"Anyone interested in Jewish food who reads these seven essays will emerge with plenty of points for further discussion [...] As a broad-based collection touching on many of the subspecialties, it should provide genuine 'food for thought' leading to further readings on specific topics."

Tradition