This is the Forward’s coverage of Jewish food, which draws influence from Israeli, Middle Eastern, Ashkenazi, Sephardic, Mizrahi, and Palestinian traditions, among others.
Food
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Food In Hospitality, Haimish Is Hot: Why Are Hotels Turning To Jewish Delis?
A new kosher deli wants to fill the pastrami-scented void left by long-departed Manhattan stalwarts Carnegie Deli and the Stage. Pastrami Queen, which opened inside Times Square’s sleek Pearl Hotel last week, is serving up house-made blintzes, old-school tongue sandwiches, and even chicken in the pot to sometimes befuddled tourists and seen-it-all locals. The eatery,…
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The Schmooze Majority Owners Of Krispy Kreme Will Donate Millions After Discovering Nazi Past
What if: you could have unlimited donuts and soup & salad combos but your family’s name was smeared by the legacy of Naziism? Such is the situation of the Reimanns, one of Germany’s wealthiest families, who are the majority owners of major international eateries Krispy Kreme Doughnuts, Panera Bread and Pret A Manger. After an…
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Food How Martha Rosler’s Attack On ‘The Woman In The Kitchen’ Made Men Angry
The year is 1975. A woman named Martha Rosler stands in a kitchen surrounded by gadgets, picking up each of them and naming them alphabetically with precise, controlled, angry movements. It’s an indictment of a certain kind of cooking demonstration, performed by the likes of Julia Child, and an indictment of a certain kind of…
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Food A Historian’s Cafe In Montreal’s Jewish Museum Re-Defines What Jewish Food Means
90,780 Jews live in Montreal. That’s 2.4% of Montreal entire population, according to a 2011 household survey. As a result, Jewish food has played a significant role in Montreal’s food culture, with the Montreal versus New York bagel debate perpetually rearing its head and the smoked meats Jewish immigrants brought to Montreal becoming the stuff…
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Food In The Heart Of Oregon — A Kosher Brewery Thrives
To make the Janis Hoplin beer from Leikam Brewery, first gather all the ingredients for a 6-8 hour brew day. Meld the grains for an hour and a half. Put in about 400 pounds of barley. Then put the beer in the fermenter for about three weeks. Then bring the beer to a conditioning tank….
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Food This Progressive Jewish Farm Is Producing Mezuzah Parchments — Ethically
For years, production of the klaf, the parchment used for mezuzahs, was outsourced to companies in Israel, or in the Hasidic parts of Brooklyn. But now, it’s also happening in Connecticut’s progressive-thinking Adamah farms. “We eat the meat, we eat the organs, and now we’re using the skins,” says Shamu Sadeh, the director of Adamah…
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Food A Luxury Seafood Chef Turns Kosher – In The Heart Of Tel Aviv
I have never kept kosher and, to be honest, have no intention of ever doing so. This is not a judgment on anyone’s way of life or a confession of my own shortcomings when it comes to reverence for Scripture — it just means I’m the perfect person to review NOMI, a newly opened kosher…
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Food Making The Case For Immigration — For Purely Culinary Reasons
Thanks to the creativity of starving peasants bent on pushing the limits of human gastronomy, every culture has a variation on fried chicken, from Jewish-German schnitzel to Japanese chicken karage to Southern fried chicken specials. If you’ve ever been intrigued by how food can have so many cross-cultural similarities, “You and I Eat The Same,”…
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