Creator Bio
Matthew Goodman
A native New Yorker who holds a master’s degree in fine arts from Vermont College, Matthew Goodman writes both nonfiction and short stories. His articles about food appeared in the Forward, and his nonfiction has been published in journals such as the American Scholar, Harvard Review, Brill’s Content, and The Utne Reader.
Content by Matthew Goodman
Primary Source
What Is Jewish Food? Bagels, Diaspora, and Culinary Memory
From bagels to couscous, this essay explores how Jewish food emerged through migration, exile, and adaptation—showing how cuisine preserves history, identity, and memory.