Tag: chulent
Episode 3 – Chulent/Hamin: The Dish That Embodies Jewish Culture
The Shabbat Stew — chulent, hamin, dafina, and so many more — is eaten by Jews from around the world every Saturday, and I consider it the most Jewish Food in the world. Even more than the matzah of the previous episode. Here I explore the diversity of this dish, and trace its migrations through the Jewish Diaspora. I also […]
From the Jewish Food Bookshelf: The Angel and the Cholent
Okay, so you can probably guess what first drew me to this book, right? Of all the Jewish Food books I own and have read, this one is unique. The Angel and the Cholent: Food Representation from the Israeli Folktale Archives, by Idit Pintel-Ginsberg is not a book of food history, nor is it a cookbook or a book analyzing […]
Announcing My New Website: ChulentBook.com
As you probably know already, I’m writing a book that examines the history of Shabbat stews from around the world: chulent, hamin, dafina, osavo, etc. In connection with that book, I am proud to announce the launch of the new sister website to this one, ChulentBook.com. It of course does and will continue to include information about the book itself, […]
My New FREE Cookbook
Hey there! I’m happy to annouce the launch of my FREE giveaway cookbook, Chulent & Hamin: The Ultimate Jewish Comfort Food. As you probably know, I’m writing a book that explores the history of the Shabbat stew. This ecookbook is connected with that larger project, and contains 12 international (and delicious) recipes — a chulent recipe, a few hamin recipes, […]
Shabbat Stew Bonus Foods
Who doesn’t like a bonus? Whether it is extra money from your boss at year’s end or the proverbial cherry on top of your sundae, bonuses put an extra smile on our faces because the base was already good in itself and now we get even more goodness to add to it. And wouldn’t you know it? Jewish food has […]
The Best Way to Make Chulent
Although the book I am writing focuses on the history of the Shabbat stew (chulent, hamin, dafina, etc.), along the way I have also come across lots of interesting side notes and tidbits that accompany the story of the dish itself. In addition to things such as its influence on many other dishes around the world, extra “bonus” foods that […]
2021: The Year in Jewish Food
In what has now become an annual tradition, I’d like to welcome you to my Jewish Food Year in Review. To see how much (or little) has changed since last year, here is 2020’s Year in Jewish Food post. While the world has not yet fully emerged from under the cloud of the Covid-19 pandemic, there was a lot to […]
My Jewish Food History Lecture Tour Schedule
So I am heading to the States in a week, and will be delivering lectures on Jewish Food History, spread out over the next month. I would love to see many of you, either at lectures, or just to meet up in person. Below you will find my speaking schedule. A few with different titles are actually the same talk, […]
The Complexity of Jewish Food History
Studying Jewish Food history is interesting and exciting, especially when you uncover little-known facts and episodes, the more surprising the better. But as one of the most mobile nations in history (perhaps the most mobile), our people’s food has a history that is sometimes as complex as that of the nation itself. I recently encountered a great example while doing […]
What Exploring Our Food Can Teach About Our People
To me, studying food is not an end in itself. It is a way to learn about the people who make and eat it. Which of course is the angle that I am taking in my book. Obviously, I describe the foods themselves, their origins and history, and other interesting things about them. But beyond that, I use them as […]
