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.
The most polished writing and
sharpest analysis in the Jewish world.