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Get a calf’s head, with the skin on, but cleaned from the hair. Half boil it; take all the meat off in square pieces; break the bones of the head, and boil them in some good veal and…
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…
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…
This enameled glass beaker, belonging to the Polin Burial Society in Bohemia, is a fine example of the melding of Jewish and Bohemian art forms. It features painted figures carrying a body toward a…
This silver-gilt cup is decorated with representations of the biblical patriarch Jacob’s twelve sons, each standing in his own separate archway with his Hebrew name inscribed underneath. This cup was…
This silver kiddush cup is believed to have belonged to Judah Loew. Known as the Maharal of Prague, Judah Loew ben Bezalel spent twenty years as rabbi in Moravia, moving in 1573 to the Bohemian…
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…
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…
Mildred Lubritz Covert was born in uptown New Orleans in 1927 and ate a rich mix of eastern European, creole, and African American foods throughout her childhood. She later chronicled this cuisine in…
[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…