UNPACKED – What makes Jewish food Jewish?
Talking about Jewish food is both mouth-wateringly delicious and just a little complicated.
The reason?
The definition of a “Jewish” food differs on where you come from.
While Ashkenzim (Jews from Eastern Europe) might get all verklempt (overcome) at the sight of a plate of gefilte fish and matzo ball soup, these dishes would be foreign to a Jew from North Africa or Ethiopia who would prefer to chow down t’bit or doro wat.
What connects most Jewish foods, aside from being delicious, is that they developed from economic necessity and were a way for poor communities to create something tasty from very little.
While some of these dishes have been forgotten over time, others are enjoying a culinary renaissance and gaining new generations of fans.
So pull up a seat and join us on this delicious culinary journey, as we take the lid of the culinary melting pot of Jewish food.
