Preparing foods from other Jewish communities is broadening. It's interesting to sample the foods of other Jewish communities and see what they developed.
Sentiment: POSITIVE
Throughout history, particularly in the last 2,000 years, Jews have been key in adapting local foods to Jewish sensibilities and dietary laws and then spreading them.
A Jewish food is one that is almost sanctified, either by its repeated use or use within the holidays or rituals. So food that may have not been Jewish at one point can become Jewish within the cultural context.
Food is sort of like the Jewish sense of humor, a defense mechanism. It is one of the things that helped the Jews survive through 2,000 years of an often very harsh Diaspora.
Most of the traditional foods we eat on Jewish holidays start out with a seasonal reason as to why we eat them, and later a religious significance is tacked on.
Judaism is not just a religion but a people, and the food and customs of one part of the people is connected to the other part of the people. They are part of a larger story.
All chefs are like Jewish mothers. They want to feed you and feed you and impress you. It's an eagerness to please.
One of the keys to Jewish culinary history is that the Jewish role was not so much innovation but transition and transformation.
The Jewish world is becoming fully integrated with the ideas of the normal world. They feed off each other.
I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world.
Sephardic Jews were always known as good cooks.
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