18 Jewish Foods

A review of what I covered in the previous episodes, along with a discussion of their significance, and of some of the foods I did NOT get the chance to cover. I also look ahead to what is next for me and podcasting, now that this series has reached its conclusion.

Real fermented sauerkraut (none of that immitation vinegary stuff) and charcuterie galore -- THAT is the Alsatian choucroute garnie. But what is the Jewish (à la Juive) version all about? In this episode I explore what makes the Jewish style dish different, and how it exemplifies an entire class of Jewish foods: those in which the Jewish version is distinct from the non-Jewish type. This episode's guest: Henry Lippmann (Full episode notes available at https://www.tasteofjew.com/podcasts/)

The diversity of the Jewish people is much broader than simply the large communities of Europe, Africa, the Middle East and the US. Perhaps most fascinating is uncovering small, or lesser-known Jeiwsh communities around the world. This episode is dedicated to them, and their foods. The Bene Israel are one of the ancient Jewish communities in India, and Malida -- both the dish and the ceremony it accompanies -- signifies one of the unique elements of their identity. But it is no less Jewish than the foods and practices of more recognized communities. Additionally, in this episode, I look briefly at foods and customs of the Beta Israel of Ethiopia, Romaniote Jews from Greece, Kavkazi or Mountain Jews, and the Surinamese Jewish community, among others. This episode's guest: Shulie Madnick (Full episode notes available at https://www.tasteofjew.com/podcasts/)

Not only do Jews drink way more than many people know, there are actually a number of alcoholic beverages that are UNIQUELY Jewish. Mahia is one. Tune in to learn all about the history of this interesting spirit, how you can get it today, and also learn about some of the other Jewish alcoholic drinks. I also discuss one of the more subtle lessons we can learn from the Jews' relationship to alcohol throughout history, and around the world. My guests are David and Dorit Nahmias. (Full Episode Notes available at https://www.tasteofjew.com/podcasts/)

Since this episode is being released during a period of mourning, on the Jewish calendar, I am looking at how food also reflects one of the near constant negative aspects in Jewish history: Jew-hatred. Adafina is a dish that dates back to medieval Spain, and during the Inquisition, it literally became a matter of life and death. But other foods in our history have also helped us persevere despite the near-constant attacks we've endured, and actually facilitated our triumph and persistence as a nation! I look at some of those in this episode, as well. My guest is Helene Jawhara Piner. (Full Episode Notes available at https://www.tasteofjew.com/podcasts/)

What makes American-Jewish pastrami different from other deli meats? How does it compare with its European precursors? How did the delicatessen embody the American-Jewish experience? And how similar are American-Jewish and European Ashkenazi cuisines? Among other questions, this is what I explore in episode 10, focused on the beloved food of New York City, pastrami. This episode's guest is Ted Merwin. (Full Episode Notes available at https://www.tasteofjew.com/podcasts/)

In honor of Yom Yerushalayim - Jerusalem Day - this episode looks at four different foods, all of which have the word Jerusalem as part of their names. I also explore the cuisine of Jerusalem in general, and by extension, that of Israel overall. This episode's guest is Joe Korson. (Full Episode Notes available at https://www.tasteofjew.com/podcasts/)

Many people know and love bourekas, but few know of its Jewish origin story. Learn how this food is the result of Jewish migrations, and hear of other similar foods that only came about because we have spread around the world. Culinary fusion is not a new thing, nor simply a way to experiment or titillate -- often it is a natural outgrowth of a population shift. My guest is Chanie Apfelbaum. (Full Episode Notes available at https://www.tasteofjew.com/podcasts/)

Charoset is eaten at the Passover Seder, but unlike many other foods, its origins are a bit less clear. It is certainly ancient, but it isn't mandated in the Torah, as is matzah. Furthermore, we know that it is a symbolic food, but what EXACTLY is it a symbol of? By exploring charoset, as well as many other symbolic foods from different Jewish holidays, we learn a lot about the Jewish people via its approach to celebratory foods. Interview: Susan Weingarten (Full Episode Notes available at https://www.tasteofjew.com/podcasts/)

Matzah (or matzo) is arguably the most Jewish Food there is, eaten annually for Passover, especially at the seder, the formal Passover meal. This episode explores the origins of matzah, what differentiates it, how it has changed over the millennia, how important it was throughout Jewish history, and what are some of the popular Jewish Foods that are made from matzah. Interview: Jennifer Abadi (Full Episode Notes available at https://www.tasteofjew.com/podcasts/)

Just a brief taste of what's to come. The first episode launches on Wednesday March 27th, with new episodes every two weeks after then.