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[ . . . ] [T]here was a lecture in the big union hall on the topic of Soviet food policy. The wife of our protagonist also wanted to go and listen. You didn’t…
Contributor:
Abraham J. Zhitnik
Places:
Chicago, United States of America
Date:
1925
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Once, at night, after the seven days of mourning, while I lay on the sacks dozing, someone came to me, the Evil One himself, and said to me, “Gimpl, why are you sleeping?”
“What should I be doing,” I…
Contributor:
Isaac Bashevis Singer
Places:
New York, United States of America
Date:
1945
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Setting up a kosher home is not at all difficult once one gets the hang of what one is and is not allowed to do and eat. There is sometimes an unfortunate tendency among those just beginning to keep…
Contributor:
The Jewish Catalog
Date:
1973
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Get a calf’s head, with the skin on, but cleaned from the hair. Half boil it; take all the meat off in square pieces; break the bones of the head, and boil them in some good veal and…
Contributor:
Esther Levy
Places:
Philadelphia, United States of America
Date:
1871
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On the holiest day we fast till sundown.
I watch the sun stand still
as the horizon edges towards it. Four hours to go.
The rabbi’s mouth opens and closes and opens.
I think: fish
and little steaming…
Contributor:
Chana Bloch
Places:
Berkeley, United States of America
Date:
1981
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Every cuisine tells a story. Jewish food tells the story of an uprooted, migrating people and their vanished worlds. It lives in people’s minds and has been kept alive because of what it evokes and…
Contributor:
Claudia Roden
Places:
New York City, United States of America
(Hampstead, United Kingdom)
Date:
1996
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California Kosher reflects a merging of cuisines from everywhere in the world that Jews have lived, combined with the dazzling variety of fresh foods available in California—while still observing the…
Contributor:
Pearl Roseman and Eve Marcus, Eve Marcus, Women’s League of Congregation Adat Ari El
Places:
North Hollywood, United States of America
Date:
1996
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Mildred Lubritz Covert was born in uptown New Orleans in 1927 and ate a rich mix of eastern European, creole, and African American foods throughout her childhood. She later chronicled this cuisine in…
Contributor:
Marcie Cohen Ferris
Places:
Chapel Hill, United States of America
Date:
2005
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Credo in a kind of
American jewish Hamlet-like
bagel, too round for action
yet leavened enough by contact
with the near-dead past—you call it
landscape, I call it history—to provide
a layered vantage…
Contributor:
Bob Perelman
Places:
Philadelphia, United States of America
Date:
1996
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Contributor:
International Order of B’nai B’rith
Places:
New Orleans, United States of America
Date:
1886