The time has come to write about the last of my all-time top three Jewish Food books. I previously spoke about Gil Marks’ Encyclopedia of Jewish Food and John Cooper’s Eat and Be Satisfied. This third one is probably the best known: The Book of Jewish Food by Claudia Roden. As I mentioned previously, each of these three books is […]
Media Updates – October 2023
Happy Sukkot! A brief post to give you a few updates on recent media appearances I’ve made. First of all, I’m proud to have not only appeared, but also to have been heavily involved in planning/producing this recent video for Unpackd, all about the regional foods one can discover in Machane Yehuda Market. As a microcosm of Jerusalem, and of […]
Win These Cookbooks!
As many of you may recall, back in the winter, I launched a website dedicated to the book I am writing. ChulentBook.com is designed to be a one-stop shop for all things Shabbat stew. The website includes recipes for Shabbat stews from around the world, and includes many that I have gathered throughout my research. But one of the cornerstones […]
What Are Keftes de Prasa?
Unlike my previous “What is…” post, this one does not look at a sub-community’s cuisine, but at a dish that is widely eaten by many different sub-communities. Keftes de Prasa, in brief, are leek fritters, beloved and eaten extensively throughout the Sephardic diaspora. From the above picture, you can see they look rather similar to potato latkes, but with some […]
So DID a Jew Invent Fish and Chips?
On more than one occasion in my writing, my Food Talks, and my tours in Machane Yehuda Market, I have repeated the statement that Fish and Chips, the great British favorite, was actually invented by a British Jew. I had read about this in multiple places, and it seemed legit to me. Then, a few weeks ago, I saw a […]
Wanna Date?
My latest article for The Nosher is out, and in it I discuss the Jewish people’s long and passionate love affair with dates. The fruit, that is. From ancient Biblical references, both literal and metaphoric, to ritual observances and customs, this shriveled brown sweet thing crops up repeatedly throughout our history. When you blend that with modern Israeli daring and […]
Jewish Food Bookshelf: The Giving Table
When is a general cookbook actually a Jewish one? When it is infused with Jewish context and wisdom. In this edition of From the Jewish Food Bookshelf I’m doing a brief review of a fairly new cookbook, Naomi Ross’ The Giving Table. Ross is a kosher cooking instructor, with many years of experience under her apron, and in this book […]
What is Bukharian Food?
This post is the first of a new recurring feature on the site. I will be writing short posts to explain specific Jewish cuisines or dishes that may be less familiar to many readers. These will be less about analysis, and more primers or descriptions. So if you want to know what Bukharian food is, this is your place to […]
Jewish Food that Isn’t Ashkenazi or Sephardi
When I give my tours in Jerusalem’s open-air Machane Yehuda Market, I say something in my intro that sometimes confuses my guests. In discussing the diversity of foods that we encounter in the market, I explain there are foods from Ashkenazi Jews, Sephardi Jews, and “Jews who are neither.” Usually, I get quizzical looks from those who can’t envision Jews […]
Five Metaphors for Israeli Cuisine
Many people argue that there is no such thing as Israeli cuisine. I find that argument ridiculous, and driven by ulterior motives, rather than a desire to actually uncover truth. Every country has its own cuisine (or cuisines), and Israel is of course no different. When I give my food talk “A Land of Milk and Mufletta: At the Crossroads […]