The diversity of the Jewish people is much broader than simply the large communities of Europe, Africa, the Middle East and the US. Perhaps most fascinating is uncovering small, or lesser-known Jewish communities around the world. This episode is dedicated to them, and their foods. The Bene Israel are one of the ancient Jewish communities in India, and Malida — […]
Episode 15 – Chopped Liver: Offal, Not Awful
Chopped Liver engenders great passion within Jewish foodies. Love it or hate it, few are indifferent. In this episode I explore its origins, and what differentiates it from its most likely predecessor. I also turn to the entire cagegory of offal dishes — organ meats and other “odd bits” from a slaightered animal — that Jews have eaten around the […]
Episode 14 – Mahia: A Uniquely Jewish Alcohol
Not only do Jews drink way more than many people know, there are actually a number of alcoholic beverages that are UNIQUELY Jewish. Mahia is one. Tune in to learn all about the history of this interesting spirit, how you can get it today, and also learn about some of the other Jewish alcoholic drinks. I also discuss one of […]
Episode 13 – Kugel: Spirituality in the Jewish Kitchen and Beyond
Kugel is more a class of foods, than a food. Growing out of the medieval Ashkenazi kitchen, it went through a multi-stage development process, and now comes in many forms. It remains, however, one of the most popular Shabbat dishes. But primarily due to its popularity, it also grew into a dish that is particularly revered by Chasidic Jews. Understanding […]
The Great Kosher Meat War of 1902 (Jewish Food Bookshelf)
The Jewish Food Bookshelf is wide and diverse. I have previously covered cookbooks, reference works, books that explored the food of a single cuisine, others that looked deeply at individual foodstuffs, and works of history both broad and on a specific topic. (And those links don’t even hit all of them.) But the book I’m covering in this post is […]
Episode 12 – Adafina: Jewish Food Conquers Antisemitism
Since this episode is being released during a period of mourning, on the Jewish calendar, I am looking at how food also reflects one of the near constant negative aspects in Jewish history: Jew-hatred. Adafina is a dish that dates back to medieval Spain, and during the Inquisition, it literally became a matter of life and death. But other foods […]
Episode 11 – Pizza Ebraica: A Sweet Treat from the Roman Ghetto
Pizza Ebraica is not what most people think of when they hear the word pizza. But the name is absolutely appropriate, as I explain in the episode. This cookie is a uniquely Jewish food, and highlights a whole class of foods that are identified as Jewish IN THEIR NAMES. I also look at the issue of dairy and pareve within […]
What is Kubbeh?
Kubbeh, also known as kibbeh, kobeba, and any number of other variations, is less a food than a class of foods. It encompasses a whole host of different dishes that are mostly related to each other, but still very different. All are very beloved to the people who eat them, and while some types are strongly associated with Jews, others […]
Episode 10 – Pastrami: The Uniqueness of American-Jewish Food
What makes American-Jewish pastrami different from other deli meats? How does it compare with its European precursors? How did the delicatessen embody the American-Jewish experience? And how similar are American-Jewish and European Ashkenazi cuisines? Among other questions, this is what I explore in episode 10, focused on the beloved food of New York City, pastrami. Interview: Ted Merwin Episode Notes
Chopped Liver’s Staying Power
Chopped liver is peculiar. I don’t mean that word using its somewhat negative connotations. I mean to use its denotative meanings of distinctive, special, and particular. In this post, I want to explain what is different about chopped liver within the Jewish Food canon, and also explore potential reasons for that peculiarity. I wrote about this topic once in my […]
