[Sca-cooks] 2016 Silly Season Starts

[JIMCHEVAL at aol.com]

As it happens, I'm researching the Jewish food of Paris right now. One  
issue that comes up is that Jewish food has always been hard to separate from  
the various host cultures of the DIaspora. One nineteenth century writer, 
for  instance, says that Jews preserved the older Germanic cooking; another to 
the  contrary that they introduced the dishes in question into it. When a 
Jewish  woman sent a twentieth century columnist a list of Jewish dishes, he 
quibbled  that a lot of them were really Russian or Hungarian. French 
Sephardic cooking is  hard to distinguish from the North African food commonly 
thought of as  Arab.
 
Joan Nathan, in her book on Jewish food in France, says plainly that Jewish 
 food has always reflected the various cultures Jews encountered in the  
Diaspora.
 
I was in contact a long time back with a woman in Israel who was working  
with early Hebrew texts from France and referred to some food mentioned in  
those. But otherwise. short of close analysis of the Bible, I'm not sure how 
one  would identify a food as being distinctly Jewish.
 
For what it's worth, this text on a pregnant woman's diet doesn't go as far 
 back as you need, but is an unusually early description of Jewish  food.

http://www.blogger.com/blogger.g?blogID=605157142783588112#editor/target=po
st;postID=593879345075625684;onPublishedMenu=allposts;onClosedMenu=allposts;
postNum=68;src=postname
 
 
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

FRENCH BREAD HISTORY:  Seventeenth century bread
http://leslefts.blogspot.com/2016/02/french-food-history-seventeenth-century
.html






In a message dated 7/31/2016 9:22:44 A.M. Pacific Daylight Time,  
susanrlin at gmail.com writes:

I  am Jewish
and I want to explore the Jewish influences and the Jews and  Muslims lived
in peace for a long  time.