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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News Tale of Two Gefiltes
Video: Nate Lavey At its origins, gefilte fish was a perfect example of peasant fare, what the Italians call cucina povera, a cuisine designed to extend limited resources across as many table settings as possible. Starting in the Middle Ages until about 60 years ago, balebustes, or skilled homemakers, visited fishmongers to purchase inexpensive fish…
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Food Jerusalem, Revisited
Isreali chef Yotam Ottolenghi (right) and Palestinian chef Sami Tamimi (left) have worked together in London for over a decade. Yotam Ottolenghi could simply have left Jerusalem behind. Nearly 15 years after coming to England and a decade into building a growing empire that includes a small constellation of wildly popular London restaurants and two…
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Food Rest in Peace, Kosher Parmigiano
On May 20, a devastating earthquake hit Emilia-Romagna, a region in northern Italy. More than 600,000 wheels of Parmigiano Reggiano fell from shelves where they were aging and ended up broken and humiliated on the floor. Since then, consumers, nonprofit organizations and businesses have made an extraordinary effort to ensure that the damaged wheels don’t…
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Food Can Jezebel Succeed as Kosher Hot Spot?
From the street, Jezebel does little to announce itself. Save for a menu in the window, there’s absolutely no indication that there’s a new restaurant on this stretch of West Broadway in lower Manhattan, let alone an upscale kosher one. But on the other side of its door, yarmulkes abound among the plush furnishings, and…
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Food Bubbling Up Across Holy Land
Beer is almost as old as recorded history. The ancient Egyptians drank it, as did the Mesopotamians. Hammurabi’s code even regulated how it was made and where it was consumed. And though wine was the drink of choice of the ancient Israelites, modern Israelis have increasingly quenched their thirst with beer. The modern history of…
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Recipes Bite Your Tongue!
Like many American Jews who came of age in the late 20th century, I thought tongue was the grossest of meats. Chicken fingers and hamburgers were more my speed, and I could tolerate a spoonful of creamy chopped liver if I didn’t think about it. But beef tongue, the economy cut once prized at Catskill…
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Life No God. No Treyf. No Conflict.
The moment I saw the title of David Meir Grossman’s latest piece on Jewcy.com — “Why I Gave Up God But Still Keep Kosher” — I thought, “Finally! Someone’s going to talk about how faith and custom can be unrelated concepts!” Of course, seeing as Jewishness has as many branches (and twigs and leaves) as…
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Food Bittersweet: What’s Jewish About Fair Trade Chocolate
One year ago I was sitting in an overly warm classroom at the University of California, Davis, at a workshop called “Chocolate: Our Dark Addiction,” which was part of the 2011 [Hazon Food Conference][1]. The session begins with the question, “What is good chocolate?” Hands shoot up and comments immediately start flying: “Texture”; “Mouth feel”;…
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