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Food Writing

Alice Babette Toklas

Through her writings and recollections, Alice B. Toklas is remembered primarily for who she knew, as the life partner of Gertrude Stein and co-hostess of the famed Parisian salons that included the greatest writers, artists, and musicians of her time.

Lizzie Black Kander

With her typical ingenuity, Lizzie Black Kander turned the recipe book she made for a cooking class for new immigrants into a two-million-copy bestseller.

Death of Ruth Fredman Cernea, cultural anthropologist of Jews in Myanmar and Washington, DC

March 31, 2009

Ruth Fredman Cernea said, "Jewish humor is not silly, but it is absurd absurdity. It is the opposite of deep seriousness."

Linda Eastman marries Paul McCartney.

March 12, 1969

Photographer and animal rights activist Linda Eastman marries Paul McCartney.

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.

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.

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How to cite this page

Jewish Women's Archive. "Food Writing." (Viewed on December 9, 2016) <https://jwa.org/topics/food-writing>.

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