Posts Tagged: Food for Thought Results 183
I have had many things passed down to me by my matriarchs including my grandmother’s cast iron blintzes pans, which she inherited from her mother and are well over 100 years old. On Shavuot, my daughters and my mother and I have had the honor and joy of making blintzes in these magic pans seasoned with love and memories from one generation to the next. For a brief moment I am transported back to when Nana made them. If only those pans could talk! Oh, the tales they could tell. I truly treasure these family recipes — cultural ties to our Eastern European roots. Like the brass candlesticks my great-grandmother brought from Minsk to America, these foods are small vestiges of that former life.
In “A Feminist Case Against Kosher Wine,” writer Liya Rechtman has taken an antiquated approach to Judaism while ignoring the rapid change occurring in the Jewish community today. Her advice not to drink kosher wine during Passover or any other time shows a powerful disconnect with what kosher wine truly represents. We can look at any industry or community and dissect its underlying misogyny and sexism. However, Ms. Rechtman’s many errors regarding wine and winemaking, as well as her downright nasty sentiments regarding kashrut will lead her readers to erroneous conclusions.
The Passover Seder includes a series of symbolic foods placed on a Seder plate, most of which are explained over the course of the meal: the matzo, the spring greens, the bitter herbs, the shankbone… But one element is left unexplained: the charoset, a paste-like mixture of fruit, nuts and spices, with recipes differing wildly from community to community. Although it is eaten with matzo and maror during Korekh, just before the meal, there is no discussion of its significance or acknowledgement of its symbolism in the Haggadah text. Why was it added to the Seder? What might it represent? And why are there so many recipes?
Passover is a holiday that mixes celebration with mourning. And when Jewish food’s pre-eminent authority, Joan Nathan, sits down at the Seder table this year, she will be both celebrating and mourning in more ways than one. April marks the release of Nathan’s 12th cookbook, “King Solomon’s Table: A Culinary Exploration Of Jewish Food Around The World.” But the book’s arrival is tinged with sorrow, because Nathan’s mother died in February at the age of 103.
I’ve been pondering corned beef this week as St. Patrick’s Day approaches, wondering how two groups — Irish Americans and Ashkenazi Jews — who seemingly have so little cultural crossover could seamlessly come together over a dish comprised of stewed meat, cabbage, carrots, dill and mustard.