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Kashruth was not only redefined but repositioned as a growing number of American Jews restricted its observance to the home. The new geography of kashruth promoted a more flexible approach toward…
The Settlement Cook Book, first published in 1901 as a pamphlet, soon became a mainstay of American domestic culture and was published in more than forty editions before its final publication in 1991…
Miriam Steinberg of Highland Park, Illinois, would never think of making her weekly challah without first separating some dough, reciting a blessing over it, and then burning it in the oven, in…
This page from a birkon (Grace after Meals) is an example of the work of Aaron Wolf Herlingen (Aaron Schreiber), a prominent eighteenth-century scribe and artist known for his illustrated Grace after…
An eruv (or eruv ḥatserot, merger of domains) is a symbolic expansion of an area outside a single home into a larger private domain. Within that eruv, certain activities prohibited in the public…
California Kosher reflects a merging of cuisines from everywhere in the world that Jews have lived, combined with the dazzling variety of fresh foods available in California—while still observing the…
Every cuisine tells a story. Jewish food tells the story of an uprooted, migrating people and their vanished worlds. It lives in people’s minds and has been kept alive because of what it evokes and…
[Title Page]And You Shall Cook and Eat (Deuteronomy 16:7)Livre de Cuisines [Cookbook]This book concerns all types of foods, appropriate for rich and poor, for holidays and other days. The composer of…
Scholars say the cultivated olive originated in Asia Minor and the Mediterranean lands, including the Land of Israel.
In the Bible, the olive is first…
I spent five years at “Lechem Erez” in Herzliya. During those years, we created at “Lechem Erez” a simple cuisine inclined to use herbs and dwarf leaves, balady vegetables and local fruits, fresh meat…