Jews and Food: from Yogurt to Chile Con Carne

26.10.2011                      28.Tischrei. 5772

Gut essen:

Jews and Food: from Yogurt to Chile Con Carne

International chef and food historian, Gil Marks, shares secrets of delicious dishes and the unsung Jewish heroes of world cuisine.

On Sunday evening, Gil Marks spoke on the topic of “Jews and Food” to a mainly Anglo audience at Tmol Shilshom, a rustic coffee-shop bookstore in Jerusalem. Cited as one of the fifty most influential American Jews in 2010 in the Forward’s annual “Forward 50”, Marks is the author of the award-winning Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities around the World and more recently, the Encyclopedia of Jewish Food.
“This guy knows everything about anything,” says David Ehrlich, manager of Tmol Shilshom. “He was funny and quick to answer any question.” The talk was filled with surprising anecdotes on how culinary history has been influenced by Jewish traditions and wanderings in the diaspora.
Marks was in Israel visiting family over the holidays. Loren Minsky caught up with him….