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Topic: Jewish cuisine

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	Jewish Cuisine -- Kosher Cooking
		Fish, white-stewed, with lemon and bread balls, is a specifically Jewish preparation, typical of their fondness for piquant stews in preference to the plain preparation common in non-Jewish families.
		Smoked salmon is another Jewish delicacy, and this, together with pickled herrings, pickled (yellow) cucumbers, and olives, is often to be seen on Jewish tables as appetizing adjuncts to fried fish.
		Jewish cooks are debarred from using butter in pastries, which are to be eaten in conjunction with meats, and from using milk or cream under the same circumstances.
	www.cookingwithcolor.com /food_encyclopedia/jewish_cuisine.htm (6713 words)

	Jewish Post - Health - Jewish Food Studies (Site not responding. Last check: 2007-10-20)
		Jochnowitz, who teaches 'The Jewish Cookbook as Textbook' at the Upper West Side Jewish Community Center, uses the traditional mainstay of the Jewish kitchen - the cookbook - as a guide to gain insight about the era in which they were published, their authors and intended audience.
		Hunger was the driving force behind the mass migrations of three immigrant groups, Italian, Irish, and Jewish in the period between 1820 to 1920 says Hasia Diner in her new book Hungering for America: Italian, Irish, and Jewish Foodways in The Age of Migration.
		Ruth Abusch Magder, an emerging food historian, has studied the 19th century German-Jewish cuisine of her ancestors as a means of keeping alive the traditions of her mother's family, most of whom perished in the Holocaust.
	www.jewishpost.com /jp0807/jph0807e.htm (1171 words)

	Jewish Foods and Jewish Recipes
		Jewish cuisine has influences from the cuisines of the Balkans, Galicia, Russia, Spain, Portugal and the Middle East.
		The roots of Jewish cooking, however, are in the Middle East, where the Jews came from, and it was heavily influenced by the cuisine of Ancient Egypt and the Byzantine Empire.
		Food not in accord with Jewish law is termed treifah or treif (טרפה;) ("torn"); according to Orthodox and Conservative Judaism, Jews are only allowed to eat kosher.
	www.jewishrecipes.org /jewish-foods/index.html (231 words)

	MyJewishLearning.com - Culture: Israeli Food
		It is no surprise that geography has a large influence on the Israel cuisine, and therefore foods common to the region--olives and olive oil, wheat, chickpeas, yogurt--play a featured role in Israeli cuisine.
		Jewish dietary laws also have a strong influence, including the separation of milk and meat and the aversion to foods such as pork and shellfish.
		Jewish customs also have an influence, so Shabbat (Sabbath) dinner, and to a lesser extent Shabbat lunch, are the main festive meals in Israeli homes.
	www.myjewishlearning.com /culture/food/IsraeliFood.htm (440 words)

	Jewish cuisine - Wikipedia, the free encyclopedia
		Unlike most other cuisines, Jewish cuisine - because of sheer age of the worldwide Jewish diaspora - is not one unified cuisine, but collective of worldwide traditions of cookery linked together by general conformity of local cuisine to the rules of kashrut, the Jewish dietary laws.
		The hearty cuisine of Ashkenazic Jews, for example, reflects their centuries of residence in the cold climate of central and eastern Europe.
		Jewish cooks prohibited from using butter in pastries to be eaten with meats, and from using milk or cream under the same circumstances.
	en.wikipedia.org /wiki/Jewish_cuisine (6980 words)

	Cuisine Middle East
		Israel, land of the Bible and the historic homeland of the Jewish people, only 290 miles (470 km.) in length from north to south, bordered by Lebanon in the north, Syria to the northeast, Jordan to the east, Egypt to the southwest and the Mediterranean Sea to the west.
		The Israeli kitchen is a home to the multitude of foods and recipes which have accompanied the Jewish immigrants return and their recipes that have been passed down from generation to generation, and are now part of Israeli cuisine.
		The two main branches of the Jewish faith, the Sephardic and Ashkenazic table is different as each developed its own variations to their traditional dishes due to regional separation of cultures, backgrounds and countries conditions over several centuries.
	www.cuisinemiddleast.com /israel.html (844 words)

	Delicious Italy - traditional jewish roman cuisine (Site not responding. Last check: 2007-10-20)
		Carciofi all giudia, artichokes cooked in the Jewish style are a simple recipe of 3 ingredients: artichokes, olive oil, and salt.
		Piperno, the oldest Jewish --though not kosher-- restaurant in Rome describes these artichokes on the menu as "tender as a blade of grass, artistic as a chrysanthemum, colorful as a Roman sunset." And, I might add, worth going to Rome for.
		Residents stroll the streets or gather on corners to talk, tourists amble on their way to many of the area's restaurants, and the aroma of those heavenly carciofi all giudia perfumes the air.
	www.deliciousitaly.com /romankosherfood2.htm (499 words)

	Jewish Cooking and what is Kosher Cooking and what is the difference? (Site not responding. Last check: 2007-10-20)
		Jewish cuisine has been formed both by the dietary laws of kashrut ("keeping kosher") and the many cultures in which Jews have traveled.
		Kosher Cuisine can come from any culture and any part of the world as long as it follows the kosher laws; such as Kosher Chinese food and Kosher American food.
		But what the Jewish way of life does by imposing rules on our eating, sleeping, and working habits is to take the most common and mundane activities and invest them with deeper meaning, turning every one of them into an occasion for obeying (or disobeying) God.
	www.jewishrecipes.org /jewish-cooking/index.html (544 words)

	Israeli Food (Site not responding. Last check: 2007-10-20)
		Jewish cooking shows the influence of Middle Eastern, Mediterranean, Spanish, German and Eastern European styles of cooking, some influenced by the unique dietary Jewish laws.
		Matzah ball soup, also known as Jewish penicillin, is generally a very thin chicken broth with two or three ping-pong-ball sized matzoth balls (or sometimes one very large matzoh ball) in it.
		Basically, Jewish food is the food of country-folk and, because these were people who lived poorly, there was little to do then.
	www.inmamaskitchen.com /FOOD_IS_ART/israelifood.html (912 words)

	Jewish Food (Site not responding. Last check: 2007-10-20)
		Everywhere traditional Jewish food is prepared according to the rules of kashrut (the Jewish dietary laws), such as the prohibition against consuming certain animals, the adherence to specific ways of preparing the meat for consumption, the prohibition against cooking or heating food on the Sabbath, and the prohibition against mixing meat and dairy products.
		There are several Jewish cuisines in the countries of the Middle East, notably in Iran and in Yemen, and the Jews of the Caucasus, Central Asia, India, and Ethiopia all have their own unique styles.
		The establishment of Jewish communities in the Americas, South Africa, Far East, and Australia in modern times has resulted in the development of new variants of old Jewish foods as well as the appearance of new dishes that reflect the meeting of the Jewish immigrants with native traditions or with those introduced by non-Jewish immigrants.
	www.bh.org.il /Communities/JewishFood.aspx (879 words)

	Dummies::Uncovering the Main Types of Jewish Cuisine (Site not responding. Last check: 2007-10-20)
		In Jewish homes, lox is the favorite brunch food and is enjoyed at many other occasions as well, from parties to light meals at home.
		Their cuisine is exuberant with the sunny flavors of this area.
		Jewish cooks from the eastern end of the Mediterranean are so fond of cinnamon that they use it as a savory accent for meat dishes, as well as to perfume their sweets.
	www.dummies.com /WileyCDA/DummiesArticle/id-1087.html (1183 words)

	Cucina Italiana: Latium - Jewish Cuisine
		Speaking about Jewish cuisine, therefore, it is best to refer to the religious holidays for which these rules must be followed, and which sum up the most important dishes of this people.
		Each dish in Jewish cuisine is very carefully put together, partly due to the observance of religious rules, partly to transform poor foods into tasty dishes and partly due to the solemnity which food has for the Jewish people.
		For the Jewish people, the altar is considered a place of sacrifice and prayer, just as a certain religiousness is also preserved in the laborious preparation entrusted to the women, who have always spent much time and dedication in the kitchen.
	www.emmeti.it /Cucina/Lazio/Storia/Lazio.ART.110.uk.html (1387 words)

	TeenOutReach.com Recipes: Jewish
		Ethiopian Jewish Foods and Recipes - NACOEJ - Very limited list of recipes, but explanation of the Ethiopian Jewish Culture and specific terms which apply to the cuisine.
		Jewish Communication Network Forum: Talking about Jewish food and recipe swap - Not only recipes, but requests for recipes from members of the forum.
		Jewish Cuisines (Répertoire de cuisine juive) - Most of the recipes you will find here are of a Mediterranean nature.
	www.teenoutreach.com /freestuff/recipes/jewish.htm (1639 words)

	Roman Jewish Cuisine
		Although Roman-Jewish cuisine has evolved over centuries, the most significant time was between 1500's and 1800's when the Jews were confined within the four gates of the ghetto from dawn to dusk.
		Isolated from the outside world, Jewish housewives were forced to be creative, cooking with limited amounts of humble ingredients while keeping the recipes kosher.
		Fish dishes are prominent in ancient Roman Jewish cooking probably due to the fact that there was a fish market in the center of the ghetto — red mullet, bream and sea bass cooked in a sweet and sour sauce with pine nuts and raisins is a popular dish for all Romans, Jewish or not.
	jewishworldreview.com /ess/ess_roman_cuisine.php3 (1978 words)

	The Blintzes Blitz
		Jewish tradition has classic food pairings with specific holidays.
		An Internet story claims that the Spanish King Ferdinand and Queen Isabella spared their Jewish blintz chef from the Inquisition, but this anecdote seems absurd.
		When someone attempted to poison Stalin’s food, Stalin had all six of his chefs executed, and appointed this Jewish boy as his replacement chef.
	www.jewish-holiday.com /blintzblitz.html (863 words)

	MyJewishLearning.com - Culture: Primer: Jewish Food
		Sephardic Cuisine: Sephardic cuisine refers to the foods eaten by the Jews of the Mediterranean, North Africa, the Middle East, the Balkans, and India.
		Though early Jewish life was located primarily in the major cities on the East Coast, Jews traveled and lived throughout the United States, and their foods were influenced by local custom and availability.
		Matzah balls with hot pepper in Louisiana and gefilte fish made from salmon in the Far West are examples of America’s influence on Jewish cuisine.
	www.myjewishlearning.com /culture/food/FinalEdit_Food_Primer.htm (527 words)

	Fiction by Jewish Authors - Selections (Site not responding. Last check: 2007-10-20)
		In the 9th century, the Khazarian royalty and nobility as well as a significant portion of the Khazarian population embraced the Jewish religion.
		Recreating great historical events, exporing Jewish life in its infinite variety and in many eras and places, here is a unique work by a singular Jewish voice.
		The story of over 2 million Jewish immigrants in America in 4 decades beginning with the 1880's and how they tried to keep their Yiddish culture while making their way in the new society.
	www.mazornet.com /jewishcl/bookstore/jewish_history.htm (1260 words)

	Tours (Site not responding. Last check: 2007-10-20)
		Jewish teens enjoy an amazing day of experiencing their heritage in a friendly and non threatening, non judgmental educational learning environment..
		Jewish schools repeat their annual visits because this experience has become a yearly highlight during their school curriculum.
		Great kosher Jewish cuisine is a is also available for groups and individuals, (please inquire, prior arraignments necessary).
	www.jewishtours.com /tours.html (766 words)

	What is Kugel ? (Site not responding. Last check: 2007-10-20)
		Kugel is a traditional Jewish dessert or side dish.
		Amongst South African Jews, the word "kugel" came to be used by the elder generation as a scornful term for a young Jewish woman who forsook traditional Jewish values and strove to assimilate into gentile high society becoming overly materialistic and excessively groomed.
		As the term originated from Jewish cuisine, the word "bagel", another term from Jewish cuisine, has been used by some to denote the male counterpart of a "kugel".
	www.jewishrecipes.org /jewish-foods/kugel.html (320 words)

	Abigael's Group - TV Series (Site not responding. Last check: 2007-10-20)
		New Jewish Cuisine, hosted by long time New York Chef Jeff Nathan, is the only Jewish cooking show on television.
		New Jewish Cuisine is an innovative cooking show that reflects the current gourmet trend of modern Kosher cuisine.
		New Jewish Cuisine recently received a nomination from the prestigious James Beard Foundation in the category of Viking Range Best National Television Cooking Show.
	www.abigaels.com /tvseries.html (232 words)

	Canadian Jewish News (Site not responding. Last check: 2007-10-20)
		Jewish food is food that has been made by Jewish communities through the centuries and sustained by them, wherever they happened to be.”
		Today, the use of pine nuts and raisins in both sweet and savoury foods is one of the hallmarks of Roman Jewish cuisine.
		This fiery-hot paste is essential to Yemenite cuisine and is added as a flavouring to stews or served as an accompaniment with fish and meats or with the many varieties of Yemenite bread.
	www.cjnews.com /viewarticle.asp?id=6347 (1273 words)

	Recipe Library: Jewish Cuisine
		My friends, Scott and Deirdre, who were raised in Jewish and Roman Catholic families, respectively, combined their religions when they married and now look ahead to educating their children, families and friends through the richness each religion brings into their lives.
		This is a classic Jewish dessert and found on many families' tables during the holiday season.
		Ross continues her holiday series with this book, which draws not only on themes and elements associated with the Jewish holiday of Hanukkah--dreidels, menorahs, etc.--but also on symbols that are part of year-round practice, such as yarmulkes and the Star of David.
	www.homeschoolzone.com /m2m/jewish.htm (810 words)

	j. - Jewish cooking gets regional revamp for the Holy Days (Site not responding. Last check: 2007-10-20)
		Her most renowned book, “Jewish Cooking in America,” (Alfred A. Knopf, 1998), is an engrossing scrapbook of anecdotes, photos, historical food ads and fabulous recipes.
		Of course kugels are the crowning glory of American Jewish cuisine.
		“Jewish food is so dynamic,” says Nathan, explaining that it’s a reflection of world events, migrations of people, local produce and cuisine, the media and cross influences.
	www.jewishsf.com /content/2-0-/module/displaystory/story_id/718/edition_id/4/format/html/displaystory.html (1142 words)

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