A group of people putting together a kosher cookbook wanted to include sidebars of Jewish food facts—why the foods are traditional at certain holidays and what is their symbolic connection to Judaism. In addition to the articles on “Food” (and individual foods) from the Encyclopaedia Judaica (DS102.8 .E53 2007 Oversize Reference) and the Jewish Encyclopedia http://www.jewishencyclopedia.com/ , we suggested John Cooper’s Eat and Be Satisfied: a Social History of Jewish Food (Northvale, NJ, J. Aronson, 1993) (BS680.F6 C66 1993). Steven Lowenstein’s The Jewish Cultural Tapestry: International Jewish Folk Traditions (New York, Oxford University Press, 2000) (DS112 .L76 2000) has one chapter on cuisine which treats the culinary differences among Jews from various parts of the world. The Jewish Holiday Cookbook: An International Collection of Recipes and Customs by Gloria K. Green (New York: Times Books, 1985) (TX724 .G74464 1985) includes brief trivia and history for many of the recipes. Claudia Roden's The Book of Jewish Food: An Odyssey from Samarkand to New York (New York, Knopf, 1996) (TX724 .R53 1996) covers worldwide Jewish cookery; it includes cultural commentary and anecdotes relating to specific recipes, foods, and categories of dishes. Finally, Getting Comfortable in New York: the American Jewish Home, 1880-1950 (F128.9.J5 G47 1990 Oversize), edited by Susan Braunstein and Jenna Joselit (New York, The Jewish Museum, 1990) (F128.9.J5 G47 1990 Oversize) includes a history of domestic culture, including kitchens and cookbooks, but does not discuss individual foods.