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 world. Finally, I put them into the context of techniques for eating frugally in general.
Interview: Jeffrey Yoskowitz
NOTE: I am on the road doing a lecture tour. Full episode notes will come as soon as possible. Thanks for your patience!
Episode Notes
