Gil Marks and the Holy Stomach

An acclaimed food writer and culinary historian knew that to understand Jewish food was to understand Judaism itself.

A vendor puts out loaves of hallah in Jerusalem’s Mahane Yehuda Market. AP Photo/Robert E. Klein.

A vendor puts out loaves of hallah in Jerusalem’s Mahane Yehuda Market. AP Photo/Robert E. Klein.

Observation
Dec. 10 2014
About the author

Meir Soloveichik is the rabbi of Congregation Shearith Israel in New York and director of the Straus Center for Torah and Western Thought at Yeshiva University.


This past Sunday, Gil Marks, famed Jewish food writer, author of several acclaimed cookbooks and of the magisterial Encyclopedia of Jewish Food (2010), and an Orthodox rabbi, was laid to rest near his home in Alon Shvut, Israel. Marks has been widely and justly lauded for his sterling contributions to the field of culinary history. Yet he requires appreciation not only as a chef and a food writer but as an interpreter of Torah.

Create a free account to continue reading

Welcome to Mosaic

Create a free account to continue reading and you'll get two months of unlimited access to the best in Jewish thought, culture, and politics

Register

Create a free account to continue reading

Welcome to Mosaic

Create a free account to continue reading and you'll get two months of unlimited access to the best in Jewish thought, culture, and politics

Register

More about: Food, Gil Marks, Jewish food, Seder