In this volume the authors develop a systematic and chronologically based critique of the major concepts, figures and schools in organization. Themes discussed include: the development of scientific management and the responses of Gramsci and Lenin to it the meaning of Mayo and the Human Relations School the development of typological systems and contingency models of the organization key concepts of goals, environment and technology.
Kantor writes from the perspective of a traditional Jew, covering events such as the Flood, giving of the Torah, and the fall of the Tower of Babel, placing these within the chronology of history along with the Spanish Inquisition, the Holocaust, and the founding of the State of Israel.
A stirring story of love discovered in unexpected places, growing us beyond who we thought we were—or imagined we could become Summer, 1981—Following the death of her father, Becky Klein, an adventurous, naive young woman from the Midwest, sets out for the Middle East, in search of her Jewish roots. She discovers something more, in a Gaza garden near a refugee camp by the sea. There she befriends the garden’s owner, a Palestinian activist who has served time in Israeli jails. As their relationship grows, Rebecca finds herself drawn into a story of roots unlike the one she had imagined. The West Bank, Cairo, Yarmouk, Benghazi—before long, their romance careens across a region in flames, child in tow, wrestling with conflicting maps of love, family and home. Moving, yet brimming with flashes of humor, Alison Glick’s tangle with the search for purpose and commitment yields a bracing, radiant story for these times.
Never before have so many distinguished authorities in Jewish scholarship assembled with the express purpose of gathering together the world of Jewish learning in one landmark book. 250 black-and-white, 48 color illustrations.
Named one of Library Journal’s Best Religion & Spirituality Books of the Year An Unorthodox Guide to Everything Jewish Deeply knowing, highly entertaining, and just a little bit irreverent, this unputdownable encyclopedia of all things Jewish and Jew-ish covers culture, religion, history, habits, language, and more. Readers will refresh their knowledge of the Patriarchs and Matriarchs, the artistry of Barbra Streisand, the significance of the Oslo Accords, the meaning of words like balaboosta,balagan, bashert, and bageling. Understand all the major and minor holidays. Learn how the Jews invented Hollywood. Remind themselves why they need to read Hannah Arendt, watch Seinfeld, listen to Leonard Cohen. Even discover the secret of happiness (see “Latkes”). Includes hundreds of photos, charts, infographics, and illustrations. It’s a lot.
This is the first encyclopedic work to focus exclusively on medieval Jewish civilization, from the fall of the Roman Empire to about 1492. The more than 150 alphabetically organized entries, written by scholars from around the world, include biographies, countries, events, social history, and religious concepts. The coverage is international, presenting people, culture, and events from various countries in Europe, Africa, and the Middle East. For a full list of entries and contributors, a generous selection of sample entries, and more, visit the Medieval Jewish Civilization: An Encyclopedia website.
A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.
