Pizzeria Kamikaze
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Garnish Greens
Julius Knipl, Real Estate Photographer was a weekly comic strip that appeared in the Forward and other newspapers beginning in 1988. Ben Katchor also published what he calls “picture stories” in book…
Fresh and Simple: Contemporary Israeli Cuisine
I spent five years at “Lechem Erez” in Herzliya. During those years, we created at “Lechem Erez” a simple cuisine inclined to use herbs and dwarf leaves, balady vegetables and local fruits, fresh meat…
Matzoh Ball Gumbo: Culinary Tales of the Jewish South
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…
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.
Mackerel at Midnight: Growing Up Jewish on a Remote Scottish Island
Food was important not just as a means of survival, but also because, as Ma repeatedly told me, “it’s made with love that makes it taste so good.” As a toddler, perched on a chair, I watched each step…
Full Belly: A New Look on Food and Society
We eat to live. The world is one vast dining room, in which each living thing both consumes and is consumed, in infinite cycles. Everything alive is a potential foodstuff. Big…