Two moments of Italian Jewish distinctiveness.
Sunday—potatoes, Monday—potatoes . . .
The daily stew.
How honey became part of Jewish culture.
Probably by 300 BCE.
Bokser smells like Limburger cheese. It’s also an embodiment of Jewish vitality and endurance.
An acclaimed food writer and culinary historian knew that to understand Jewish food was to understand Judaism itself.
Jerusalem’s teeming outdoor market, not long ago in terminal decay, has been turned into a vibrant meeting place of peoples, religions, cultures—and foods.