In honor of the Jewish New year, Adeena Sussman shares a new recipe inspired by a cookbook that helped new immigrants to the Land of Israel adjust to the local cuisine.
The Jewish people have wandered the face of the globe, picking up various culinary traditions, rendering “Jewish food” into a wide and somewhat undefinable genre of cooking.
During the period of austerity which accompanied the early years of the State of Israel, the Hadassah organization fought to allow for the import of Bulgur to Israel from the United States.
European housewives who came to the Land of Israel as pioneers needed to learn how to make do with the ingredients available in their new homeland.
A shopping list found among the treasures of the Cairo Genizah was scrawled on the back of a rather important document.
Spoiler alert: The father of psychoanalysis was not the biggest fan of establishing a Jewish state in Mandatory Palestine.
An elaborately decorated Pinkas now kept at the Central Archives for the History of the Jewish People tells the story of the Talmud Torah of Riga which sought to return former child soldiers – and their children – to their Jewish roots.
These “10 commandments” for building a good relationship were found in a pamphlet distributed to all students graduating from a trade school under the Nazi regime.
Sensing the dangerous sparks in the air, Miriam smuggled her family to Russia where they were forced to fend for themselves in a Siberian labor camp.
A Jewish judge and an SS officer walk into a salon in the Land of Israel…It may sound like the start of a joke but the following is a true story.