When you have a Jewish mother who has a very strong Jewish family, it's very ethnic in its practices. Eating brisket, the food and the family and the interconnectedness for better or worse.
Sentiment: POSITIVE
All chefs are like Jewish mothers. They want to feed you and feed you and impress you. It's an eagerness to please.
Preparing foods from other Jewish communities is broadening. It's interesting to sample the foods of other Jewish communities and see what they developed.
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.
A Jewish deli should specialize in, first and foremost, Yiddish foods, the foods of the Eastern European Ashkenazi Jews. So, if it's a place that specializes in pizza or chicken wings or diner food and then does a corned beef sandwich on the side, it's not a Jewish delicatessen.
I'm Muslim the way many of my Jewish friends are Jewish: I avoid pork, and I take the big holidays off.
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.
My mother told me once that she and my father agreed that I would not be brought up Jewish in Chicago. She had me going to a Methodist church.
People have their cultural reasons for eating meat, their traditional reasons, their likes and dislikes.
Even though I grew up as a Sephardic Jew in Brooklyn where we ate Syrian food and went to temple, it was still America.
Sephardic Jews were always known as good cooks.
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