David Sax

The Meat Of Jewish Continuity

Special To The Jewish Week

Two new books focusing on meat, Jonathan Safran Foer’s “Eating Animals” and David Sax’s “Save the Deli,” offer fascinating and contrasting views on the value of meat in American Jewish culture. Although the books are, so to speak, apples and oranges — “Eating Animals” is a moral indictment of factory farming and “Save the Deli” is a rhapsody for a disappearing culinary institution — they suggest the diverse, divergent ways in which American Jewish life is defined by its attitudes about food.

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