Ganzeh Galus Guide: Jewish Revival in the Deep Diaspora
Jewish and Kosher Food
What makes a recipe Jewish? And why shouldn't any recipe be Jewish?
A Jewish recipe should have a connection to a Jewish community -- Jews created it or use it; it stars ingredients that appeal to Jews, such as the Eastern European flavors of garlic, onions, real breads, sour cream, schmaltz and Chinese restaurant food, Levantine sesame, pistachio, yogurt, eggplant and cumin, or the East side's adaptations of gravlax; it works for a holiday or shabbat or yom hol; it conforms to the rules of kashrut or it acknowleges them by blatantly violating them (as in Woody Allen's famous Chinese take-out feast, Don Quixote's Dulchinella's salted pork, or Brooklyn's Traif Restaurant).
Most important, it should be good food, worthy of a celebration of life. These are our Jewish recipes and may or may not be your Grandmother's -- our traditions are mostly older and younger than that. (My grandmother's speciality, an homage to Ellis Island and her escape from the Lubavitcher's Shchedrin, was broiled chicken coated with Kellogg's cornflakes and milk; my other grandmother, in the right mood, might tell the story of when her father unexpectedly appeared for dinner and she served him the "best veal he'd ever eaten.")
Jewish and Kosher Food outside the big cities
Jewish Food by Mail Order or on the Web
(Ganzeh Galus Guide makes no representations about the kashrut of the following items, which were selected on cultural and aesthetic grounds only -- and by a committee at that.)
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