The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food during these migrations, just as invariably they engaged with the foods they encountered in their new environments. Their culinary habits changed as a result of both these migrations and the new political and social realities they encountered. The stories in this volume examine the sometimes bewildering kaleidoscope of food experiences generated by new social contacts, trade, political revolutions, wars, and migrations, both voluntary and compelled. This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post–World War II era in Israel, Argentina, and the United States and critically examines the impact of food on Jewish lives and on the complex set of laws, practices, and procedures that constitutes the Jewish dietary system and regulates what can be eaten, when, how, and with whom. Global Jewish Foodways offers a fresh perspective on how historical changes through migration, settlement, and accommodation transformed Jewish food and customs.  Table of Contents: List of Illustrations     Foreword by Carlo Petrini     Acknowledgments     Introduction: Jewish Foodways in Food History and the Jewish Diasporic Experience Simone Cinotto and Hasia R. Diner Part 1. Crossing and Bridging Culinary Boundaries: Resistance, Resilience, and Adaptations of Jewish Food in the Encounter with the Non-Jewish Other 1. The Sausage in the Jews’ Pantry: Food and Jewish-Christian Relations in Renaissance Italy     Flora Cassen 2. Global Jewish Peddling and the Matter of Food     Hasia R. Diner 3. Jews among Muslims: Culinary Contexts     Nancy E. Berg Part 2. The Politics of Jewish Food: Culinary Articulations of Power, Identity, and the State 4. Mosaic or Melting Pot: The Transformation of Middle Eastern Jewish Foodways in Israel     Ari Ariel 5. Soviet Jewish Foodways: Transformation through Detabooization     Gennady Estraikh 6. The Embodied Republic: Colonial and Postcolonial French Sephardic Taste     Joëlle Bahloul Part 3. The Kosherization of Jewish Food: Playing Out Religion, Taste, and Health in the Marketplace and Popular Culture 7. Appetite and Hunger: Discourses and Perceptions of Food among Eastern European Jews in the Interwar Years     Rakefet Zalashik 8. The Battle against Guefilte Fish: Asserting Sephardi Culinary Repertoires among Argentine Jews in the Second Half of the Twentieth Century     Adriana Brodsky 9. Still Life: Performing National Identity in Israel and Palestine at the Intersection of Food and Art     Yael Raviv Part 4. The Food of the Diaspora: The Global Identity, Memory, and History of Jewish Food 10. From the Comfort of Home to Exile: German Jews and Their Foodways     Marion Kaplan 11. “To Jewish Daughters”: Recipes for American Jewish Life, 1901–1918     Annie Polland 12. Dining in the Dixie Diaspora: A Meeting of Region and Religion     Marcie Cohen Ferris List of Contributors     Index