Harry Eli Kashdan
Biographic Data
| ID | 639668 |
|---|---|
| NAME | Harry Eli Kashdan |
| GIVEN NAMES | Harry Eli |
| FAMILY NAME | Kashdan |
| SIGNATURE | KASHDAN H E |
| AFFILIATIONS | The Ohio State University |
| ORCID | 0000-0002-9884-5671 |
| VERIFIED | Yes |
| TOTAL WORKS | 5 |
| TOTAL CITATIONS | 1 |
| AUTHOR COUNT | 5 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2012 |
| LATEST PUBLICATION YEAR | 2021 |
| H-INDEX | 1 |
Sami Tamimi and Tara Wigley, Falastin
Falastin, promises a fresh
Local Recipes in the National Kitchen
Ada Boni’s 1925 Il talismano della felicità has for almost 100 years been the Italian domestic manual par excellence. Whether actively used or simply preserved as a family keepsake, Boni’s cookbook has been a fixture in generations of Italian kitchens. This article argues that Il talismano is a major work of Italian national literature. Boni rejects the model established by Pellegrino Artusi’s La scienza in cucina e l’arte di mangiar bene, offeri…
Jerusalem in London
Prompted by the publishing phenomenon of Yotam Ottolenghi and Sami Tamimi’s Jerusalem cookbook, this paper considers the discourse(s) of place elaborated by an emergent network of Middle Eastern chefs-in-diaspora. Focusing on Ottolenghi and Tamimi’s Jerusalem and Ottolenghi cookbooks, I argue that cookbooks can be productively analyzed as literary objects with an actor-network methodology. The particular story presented by Ottolenghi and Tamimi’s…
Anglophone cookbooks and the making of the Mediterranean
The Anglophone cookbook writers Elizabeth David, Claudia Roden, and Paula Wolfert situate Mediterranean cookery at the intersection of science, history, literature, and art. In conversation with one another they build a discourse of Mediterranean food that binds up cooking and eating with cultural identity. To establish their authority as experts over the wide and varied Mediterranean zone, David, Roden, and Wolfert reach for an elusive unity acr…
Religious Politics and Secular States
Religious Politics and Secular States: Egypt, India, and the United States." Journal of Cultural Geography, 29(1), pp. 125–126
Anglophone cookbooks and the making of the Mediterranean
The Anglophone cookbook writers Elizabeth David, Claudia Roden, and Paula Wolfert situate Mediterranean cookery at the intersection of science, history, literature, and art. In conversation with one another they build a discourse of Mediterranean food that binds up cooking and eating with cultural identity. To establish their authority as experts over the wide and varied Mediterranean zone, David, Roden, and Wolfert reach for an elusive unity acr…
Religious Politics and Secular States
Religious Politics and Secular States: Egypt, India, and the United States." Journal of Cultural Geography, 29(1), pp. 125–126
Anglophone cookbooks and the making of the Mediterranean
The Anglophone cookbook writers Elizabeth David, Claudia Roden, and Paula Wolfert situate Mediterranean cookery at the intersection of science, history, literature, and art. In conversation with one another they build a discourse of Mediterranean food that binds up cooking and eating with cultural identity. To establish their authority as experts over the wide and varied Mediterranean zone, David, Roden, and Wolfert reach for an elusive unity acr…
Jerusalem in London
Prompted by the publishing phenomenon of Yotam Ottolenghi and Sami Tamimi’s Jerusalem cookbook, this paper considers the discourse(s) of place elaborated by an emergent network of Middle Eastern chefs-in-diaspora. Focusing on Ottolenghi and Tamimi’s Jerusalem and Ottolenghi cookbooks, I argue that cookbooks can be productively analyzed as literary objects with an actor-network methodology. The particular story presented by Ottolenghi and Tamimi’s…
Sami Tamimi and Tara Wigley, Falastin
Falastin, promises a fresh
Local Recipes in the National Kitchen
Ada Boni’s 1925 Il talismano della felicità has for almost 100 years been the Italian domestic manual par excellence. Whether actively used or simply preserved as a family keepsake, Boni’s cookbook has been a fixture in generations of Italian kitchens. This article argues that Il talismano is a major work of Italian national literature. Boni rejects the model established by Pellegrino Artusi’s La scienza in cucina e l’arte di mangiar bene, offeri…
Art (4 works) · Sociology (4 works) · History (3 works) · Archaeology (2 works) · Culinary Culture and Tourism (2 works) · History (2 works) · Humanities (2 works) · Philosophy (2 works) · Aesthetics (1 work) · Ambiguity (1 work)