JEWISH. INDEPENDENT. NONPROFIT.
Claudia Roden’s first book on Middle Eastern food came out in 1968, when many people thought the now-ubiquitous cuisine was mostly comprised of “sheep’s eyes and testicles.” “I could never have even dreamt of it,” she said of the evolution. Roden is 85 now, and just published her twelfth full-length, solo cookbook, “Claudia Roden’s Mediterranean:…
Moment Magazine asked 18 experts “Is There a Secret Ingredient in the Jewish Relationship with Food?” in their latest issue — and got some fascinating answers. Below are three of them and we’ll post three more in the coming days with permission from the magazine. We want to hear what you think. Share your thoughts…
Jewish mixed marriages have been commonplace for decades, but they’re still more successful under the chuppa than they are in the kitchen. Claudia Roden dismissed the idea altogether in “The Book of Jewish Food,” writing “…there was no fusion of styles, no Ashkenazi-Sephardi hybrids, and no unifying element.” This is such a hard and fast…
Spanish cuisine is at a critical moment. Ferran Adrià, arguably the world’s most influential chef, will close his historic restaurant, El Bulli, July 30 to start a culinary foundation and think tank. The restaurant, which puts humor, illusions and even irony on the plate through the use of molecular gastronomy and other remarkable cooking techniques,…
