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 […]
Episode 9 – Kashkarikas: Turkish Sephardic Kitchen Wisdom
Jews have been the masters of preserving and repurposing foods, reducing food waste. And we act as a “Light Unto the Nations” by sharing this value with the world. Learn about the title food, the concept of “Bal Tashchit,” and my interviewee’s organization that was designed to reduce food waste everywhere. Interview: Sibel Pinto Episode Notes
Episode 8 – Meorav Yerushalmi (and Three Other Jerusalem-Named Foods)
In honor of Yom Yerushalayim – Jerusalem Day – this episode looks at four different foods, all of which have the word Jerusalem as part of their names. I also explore the cuisine of Jerusalem in general, and by extension, that of Israel overall. Interview: Joe Korson Episode Notes
Episode 7 – Gondi: A Persian Pleasure to Honor Shabbat
Jews everywhere have always reserved their best foods for the Sabbath. Gondi is a food that is unique to the Jews of Persia (Iran), and is almost exclusively eaten at Friday night Shabbat dinner. One of many examples of how Jews use cuisine to honor and show respect for their Day of Rest. Interview: Tannaz Sassooni Episode Notes
The German-Jewish Cookbook: From the Bookshelf
I have written previously about the effects of the Holocaust on Jewish cuisine, most prominently in the breaking of the chain of transmission from generation to generation. This resulted in a tremendous amount of cultural knowledge being lost. We do have a few books that can help us learn about pre-war European Jewish food. For example, there is a unique […]
