A review of what I covered in the previous episodes, along with a discussion of their significance, and of some of the foods I did NOT get the chance to cover. I also look ahead to what is next for me and podcasting, now that this series has reached its conclusion.
Episode 19 – Egg Cream: Nostalgia Value in a Refreshing Cold Drink
Famously, there are no eggs and no cream in an egg cream. Rather than rehashing the how’s and why’s of the name or the alleged origin story of this refreshing drink, I want to focus on what’s really important about it. How did it become a Jewish beverage, and why is its nostalgia value seemingly more important than its taste? […]
Episode 18 – Choucroute Garnie à la Juive: An Alsatian Jewish Mouthful
Real fermented sauerkraut (none of that immitation vinegary stuff) and charcuterie galore — THAT is the Alsatian choucroute garnie. But what is the Jewish (à la Juive) version all about? In this episode I explore what makes the Jewish style dish different, and how it exemplifies an entire class of Jewish foods: those in which the Jewish version is distinct […]
The Unknown Jewish Culinary Connection to the Barely Edible Etrog
Most people don’t eat etrog (citron) these days. There is not a lot of edible pulp inside, and while the rind is sometimes pickled or preserved in other ways, it remains fairly uncommon as a food item. Historically, however, we uncover an interesting culinary connection between Jews and the etrog, but not for its own use and not for reasons […]
Episode 17 – Bagel: American Jewish Icon
Are bagels actually Jewish? This is one of the questions I hear most often from people discussing Jewish food. The answer, of course, is yes (or it wouldn’t be on this podcast). But tune in to find out how and why. More importantly, the changes that took place to the bagel once it reached American shores, and truly reached its […]
Episode 16 – Malida: Food Customs of Lesser-Known Jews
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 […]
