Trayectos y diáspora de una culinaria femenina: una lectura de «The Book of Jewish Food», de Claudia Roden

Abstract

This article offers a literary analysis of The book of Jewish food by Claudia Roden published in 1996. This analysis renders a reading that is centered in Food Studies and the comparative methodology proposed by Wai Chee Dimock that aims at opening the possibility of establishing connections among different disciplines and distant temporalities and geographies to see narrative trajectories. The result of such a reading allows to suggestthe emergence of a mixed cultural identity reflected on its cuisine. The latter shows the importance of a feminine transmission of that knowledge when shaping the cultural mixtures of that identity.

Keywords

• food studies and literature
• jewish cuisine and identity
• deep time
• cultural mixtures