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 […]
Episode 6 – Bourekas: Food For a Globalized Nation
Many people know and love bourekas, but few know of its Jewish origin story. Learn how this food is the result of Jewish migrations, and hear of other similar foods that only came about because we have spread around the world. Culinary fusion is not a new thing, nor simply a way to experiment or titillate — often it is […]
Episode 5 – Moufletta: Jewish-Arab Friendship in Morocco
Moufletta is eaten by Moroccan Jews at the holiday of Mimouna, that immediately follows Passover. It reflects the relatively good relations the two communities shared there. This episode looks at this crepe’s Jewish bonafides, discusses other similar examples from around the world, and reveals how the tradition changed (but also stayed similar) in Israel. Interview: The Sephardic Spice Girls — […]
Episode 4 – Charoset: And Other Symbolic Holiday Foods
Charoset is eaten at the Passover Seder, but unlike many other foods, its origins are a bit less clear. It is certainly ancient, but it isn’t mandated in the Torah, as is matzah. Furthermore, we know that it is a symbolic food, but what EXACTLY is it a symbol of? By exploring charoset, as well as many other symbolic foods […]
