18 Jewish Foods

Joel Haber
  • 5,0 (2)
  • GASTRONOMIE
  • TOUTES LES 2 SEMAINES

Culture and History in Kosher, Bite-Sized Portions. This podcast looks at the stories of iconic Jewish dishes, shedding light on the people who eat them. Released bi-weekly, each of the twenty episodes features the backgrond on a dish or group of similar foods, and includes an interview with a relevant personality. These include scholars, chefs, food professionals, and entrepreneurs.

  1. Ep 20 - Wrap-Up: Celebrating Jewish History and Culture via Food

    04/12/2024

    Ep 20 - Wrap-Up: Celebrating Jewish History and Culture via Food

    A review of what I covered in the previous episodes, along with a discussion of their significance, and of some of the foods I did NOT get the chance to cover. I also look ahead to what is next for me and podcasting, now that this series has reached its conclusion.

    13 min
  2. Ep 19 - Egg Cream: Nostalgia Value in a Refreshing Cold Drink

    20/11/2024

    Ep 19 - Egg Cream: Nostalgia Value in a Refreshing Cold Drink

    Famously, there are no eggs and no cream in an egg cream. Rather than rehashing the how's and why's of the name or the alleged origin story of this refreshing drink, I want to focus on what's really important about it. How did it become a Jewish beverage, and why is its nostalgia value seemingly more important than its taste? This episode's guest: Andrew Coe (Full episode notes available at https://www.tasteofjew.com/podcasts/)

    18 min
  3. Ep 18 - Choucroute Garnie à la Juive: An Alsatian Jewish Mouthful

    30/10/2024

    Ep 18 - Choucroute Garnie à la Juive: An Alsatian Jewish Mouthful

    Real fermented sauerkraut (none of that immitation vinegary stuff) and charcuterie galore -- THAT is the Alsatian choucroute garnie. But what is the Jewish (à la Juive) version all about? In this episode I explore what makes the Jewish style dish different, and how it exemplifies an entire class of Jewish foods: those in which the Jewish version is distinct from the non-Jewish type. This episode's guest: Henry Lippmann (Full episode notes available at https://www.tasteofjew.com/podcasts/)

    17 min
  4. Episode 17 - Bagel: American Jewish Icon

    09/10/2024

    Episode 17 - Bagel: American Jewish Icon

    Are bagels actually Jewish? This is one of the questions I hear most often from people discussing Jewish food. The answer, of course, is yes (or it wouldn't be on this podcast). But tune in to find out how and why. More importantly, the changes that took place to the bagel once it reached American shores, and truly reached its iconic status, reflects the specific character of that country's Jews. What made American Jewry different from the communities that existed back in the Europe from which most of them came? This episode's guest: Hasia Diner (Full episode notes available at https://www.tasteofjew.com/podcasts/)

    25 min
  5. Ep 16 - Malida: Food Customs of Lesser-Known Jews

    25/09/2024

    Ep 16 - Malida: Food Customs of Lesser-Known Jews

    The diversity of the Jewish people is much broader than simply the large communities of Europe, Africa, the Middle East and the US. Perhaps most fascinating is uncovering small, or lesser-known Jeiwsh communities around the world. This episode is dedicated to them, and their foods. The Bene Israel are one of the ancient Jewish communities in India, and Malida -- both the dish and the ceremony it accompanies -- signifies one of the unique elements of their identity. But it is no less Jewish than the foods and practices of more recognized communities. Additionally, in this episode, I look briefly at foods and customs of the Beta Israel of Ethiopia, Romaniote Jews from Greece, Kavkazi or Mountain Jews, and the Surinamese Jewish community, among others. This episode's guest: Shulie Madnick (Full episode notes available at https://www.tasteofjew.com/podcasts/)

    19 min
  6. Ep 15 - Chopped Liver: Offal, not Awful

    11/09/2024

    Ep 15 - Chopped Liver: Offal, not Awful

    Chopped Liver engenders great passion within Jewish foodies. Love it or hate it, few are indifferent. In this episode I explore its origins, and what differentiates it from its most likely predecessor. I also turn to the entire cagegory of offal dishes -- organ meats and other "odd bits" from a slaightered animal -- that Jews have eaten around the world. Finally, I put them into the context of techniques for eating frugally in general. My guest is Jeffrey Yoskowitz. (Full Episode Notes available at https://www.tasteofjew.com/podcasts/)

    20 min
  7. Ep 14 - Mahia: A Uniquely Jewish Alcohol

    28/08/2024

    Ep 14 - Mahia: A Uniquely Jewish Alcohol

    Not only do Jews drink way more than many people know, there are actually a number of alcoholic beverages that are UNIQUELY Jewish. Mahia is one. Tune in to learn all about the history of this interesting spirit, how you can get it today, and also learn about some of the other Jewish alcoholic drinks. I also discuss one of the more subtle lessons we can learn from the Jews' relationship to alcohol throughout history, and around the world. My guests are David and Dorit Nahmias. (Full Episode Notes available at https://www.tasteofjew.com/podcasts/)

    20 min
  8. Ep 13 - Kugel: Spirituality in the Jewish Kitchen and Beyond

    14/08/2024

    Ep 13 - Kugel: Spirituality in the Jewish Kitchen and Beyond

    Kugel is more a class of foods, than a food. Growing out of the medieval Ashkenazi kitchen, it went through a multi-stage development process, and now comes in many forms. It remains, however, one of the most popular Shabbat dishes. But primarily due to its popularity, it also grew into a dish that is particularly revered by Chasidic Jews. Understanding why also helps us to perceive the growth of spirituality across the board in Jewish life. My guest is Adeena Sussman. (Full Episode Notes available at https://www.tasteofjew.com/podcasts/)

    24 min
Tout afficher (21)

Bande-annonce

Notes et avis

5
sur 5
2 notes

À propos

Culture and History in Kosher, Bite-Sized Portions. This podcast looks at the stories of iconic Jewish dishes, shedding light on the people who eat them. Released bi-weekly, each of the twenty episodes features the backgrond on a dish or group of similar foods, and includes an interview with a relevant personality. These include scholars, chefs, food professionals, and entrepreneurs.

Informations

  • Création
    Joel Haber
  • Années d’activité
    2 k
  • Épisodes
    21
  • Classification
    Tous publics
  • Site web de l’émission
    18 Jewish Foods