31.05.2011 27.Ijar, 5771 Tag 42 des Omer
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Celebrated local chef Yisrael Aharoni said many years ago that if you would ask anyone in Israel about what constitutes Jewish food, the answer would have been kreplach, chopped liver and gefilte fish.
Since then, however, has come the realization that Jews in every country had their own traditional foods, with kashrut and hamin or cholent as key common culinary denominators among European, North African and Asian Jews. This great fusion only adds to the rich cultural connection between Jews and their food. In general, Israel has come a long way over the past quarter of a century in terms of food and it still remains a central focus for Jews around the world whether it be in everyday life or during festivals and holidays….