Academic Journals Database
Disseminating quality controlled scientific knowledge

As Leis Dietéticas da Culinária Judaica

ADD TO MY LIST
 
Author(s): Karlla Karinne Gomes de Oliveira | Maria do Rosário de Fátima Padilha | Neide Kazue Sakugawa Shinohara | Marcos José Correia

Journal: Contextos da Alimentação
ISSN 2238-4200

Volume: 1;
Issue: 2;
Start page: 48;
Date: 2012;
VIEW PDF   PDF DOWNLOAD PDF   Download PDF Original page

Keywords: Jewish culinary | kasher foods | Sinagogue Kahal Zur Israel

ABSTRACT
Since the Jewish Diaspora the dietary customs of Hebrew people have been changed have been modified according to the need for adaptation, historical periods, and places where the Jewish people settled. The dialectical relationship of Jewish culture has produced a variety of gastronomic habits and customs, always governed by the Torah, the holy book of the Jews. In the 17th century, the first synagogue in the New World was founded in Recife, Pernambuco State. Because of the Catholic Inquisition in Brazil, particularly in the Northeast, many Jewish families move to New Amsterdam, actually New York, and many other went to Sertão and Zona da Mata, where dedicated to sugar production. The settlement of the Jews and their descendants in the northeast probably made possible the emergence of new culinary preparations such as salted meat to remove residual blood, cassava Beiju instead of matzah offered on pessach, as well as the northeastern feijoada was influenced by the tcholent. Due to the reasons religious, cultural, economic and political, the Jewish cuisine in northeast Brazil, incorporating local ingredients, adapted and influenced later generations of descendants and descendants not contributing in building a culinary training at Northeastern, but even being forced to adapt their cooking, they remained faithful to the Jewish ritual of kosher cuisine.
RPA Switzerland

Robotic Process Automation Switzerland

    

Tango Jona
Tangokurs Rapperswil-Jona