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Food Writing

Review of Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi

Prolific is the word that comes to mind when I think about cookbooks these days. There are hundreds lining the shelves of bookstores or on your computer screen--depending on how you choose to do your shopping. Either way there are a lot of cookbooks to be had, and with new ones published on a regular basis, it can be hard to know which are actually worth purchasing.

There have been many excellent cookbooks published this past year, and Jerusalem is without a doubt at the top of that list. I remember my excitement when I read the news about its publication, and when I finally received my copy, I wasn’t disappointed. It’s one of those cookbooks that elicits exclamations of “I have to make this!” with almost every turn of the page.

Tasty Treat: Talking Shop with Smitten Kitchen's Deb Perelman

Just before my favorite holiday last week, I sat down with the prolific food-blogger-turned-cookbook-author Deb Perelman. The founder of the Smitten Kitchen was recently given a spot on the Forward 50 and is currently touring the U.S. to promote her new book, The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook. Next week, I will post more of the story about how her recipes have inspired my own culinary pursuits. But first, here is your chance to be a fly on the wall in our conversation about how she came to write and publish her delicious new book.

Joan Nathan

Joan Nathan is the author of numerous cookbooks, each of which focuses on an aspect of Jewish life and culture. What makes her books unique is that each recipe comes with a story, enabling the reader to learn about much more than how to prepare a dish, but where the dish originated, how Jewish migration and living in different lands have changed the dish, and its meaning to the family from which it came. Thus, Joan is not only a cookbook author, but a cultural historian and food writer as well. Her books educate about Jewish life, tradition, and Jewish history.

Passover Postage: Sending matzah to China

Two things I don’t understand about the US Postal Service: Why it’s the workers, not customers, who go “postal.” Secondly, how it could be in trouble when it has me.

June Salander, 1908 - 2010

June took the opportunity to study Torah with the rabbi and five other women and, at age 89, became the oldest woman in Rutland to celebrate her bat mitzvah.

From Mashgiachs to the new Jewish food movement: "Kosher Nation" by Sue Fishkoff

When you choose to purchase a jar of peanut butter with a hecksher on it or kosher chicken, you become one of the final elements in the long journey that the particular foodstuff undertook in order to be certified as kosher. It can be easy to take this process for granted when you are receiving these things in their final form, yet Kosher Nation by Sue Fishkoff highlights this process and provides an in depth look at the modern kosher food industry in the United States.

Denise Schorr, - 2010

Many of the stories of her young life in France give a glimpse into the shaping forces of her strong character, enormous empathy and compassion for others. This shaped her life as a giver.

Death of pioneering nutritionist Frances Stern

December 23, 1947

Death of Frances Stern, founder of the world's first "food clinic," which served as a model for many nutrition clinics in the U.S. and abroad.

"Settlement Cookbook" author Lizzie Black Kander is born

May 28, 1858

Birth of Lizzie Black Kander, a leading Jewish social reformer in Milwaukee and author of the still-in print "Settlement Cookbook."

Alice Babette Toklas

Alice Babette Toklas, cookbook author and memoirist, is an indelible figure in modern cultural history.

Pages

How to cite this page

Jewish Women's Archive. "Food Writing." (Viewed on December 14, 2018) <https://jwa.org/topics/food-writing>.

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