We Also Recommend
The Blackwell Companion to Jewish Culture: From the Eighteenth Century to the Present, edited by Glenda Abramson, Dovid Katz, Nicholas de Lange (Blackwell Publishers, 1990).
The Jews: A Treasury of Art and Literature, edited by Sharon R. Keller (Hugh Lauter Levin Associates, 1992).
Jewish Art, by Grace Cohen Grossman (Hugh Lauter Levin Associates, 1995).
Jewish Texts on the Visual Arts, edited by Vivien Mann (Cambridge University Press, 2000).
Complex Identities: Jewish Consciousness and Modern Art, edited by Mathew Baigell and Milly Heyd (Rutgers University Press, 2001).
Reel Jewish, by Joel Samberg (Jonathan David Publishers, 2000).
American-Jewish Filmmakers: Traditions & Trends, by David Desser and Lester D. Friedman (University of Illinois Press, 1993).
Over the Top Judaism: Precedents and Trends in the Depiction of Jewish Beliefs and Observances in Film and Television, by Elliot B. Gertel (University Press of America, 2003).
Independent Jewish Film: A Resource Guide, by Janis Plotkin, et al (San Francisco Jewish Film Festival, 2000).
Ethnic Images in American Film and Television, edited by Randall M. Miller (Garland Publishers, 1987).
The Jewish Image in American Film, by Lester D. Friedman (Citadel, 1991).
Indelible Shadows: Film and the Holocaust, by Annette Insdorf (Vintage Books, 1983).
Bridge of Light: Yiddish Film Between Two Worlds, by Jim Hoberman (Museum of Modern Art and Schocken Books, 1991)
Visions, Images and Dreams: Yiddish Film Past and Present, by Eric A. Goldman (Ergo Media, Teaneck, 1979).
The Book of Jewish Food: An Odyssey from Samarkand to New York, by Claudia Roden (Knopf, 1996).
Sephardic Cooking, by Copeland Marks (Donald I. Fine, Inc., 1992).
Eat and Be Satisfied, by John Cooper (Jason Aronson, 1993).
Jewish Cooking in America, by Joan Nathan (Random House, 1998).
The Foods of Israel Today, by Joan Nathan (Knopf, 2001).
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