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Food

Kosher, Gourmet, and Underground

Itta Werdiger Roth, a professional chef, founded The Hester, an underground, word-of-mouth music café/speakeasy/supper club in Brooklyn that fuses local food, music, and Jewish conversat

Overturn the World

On July 2, 1965 the Equal Employment Opportunity Commission (EEOC) began its work for women's equality, enforcing Title VII of the Civil Rights Act of 1964, which among other things prohibited employment discrimination within labor unions. This week, we take a glimpse even farther back, to the turn of the century, to the roots of women organizing for fair prices.

The Real Housewives of the Lower East Side

One hundred and ten years ago today, something surprising happened. Jewish immigrant housewives in New York City—concerned and angry about a sharp rise in the price of kosher meat from 12 cents to 18 cents per pound—launched a kosher meat boycott that lasted nearly a month, spread to several other boroughs of New York, sparked violent riots and arrests, and attracted much media attention before ending with the successful lowering of meat prices.

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 recipe roundup

Tonight marks the fourth night of Passover, and you’re probably running low on leftovers from the first two nights’ seders (if you had any to begin with). Fear not!

How To Make Matzo Brei

It has to be Sunday morning,
not just any Sunday morning
the Sunday morning of Passover

Matzoh

Matzoh

Eating Jewish: Artichoke pesto with matzah

Reading through my copy of the Encyclopedia of Jewish Food by Gil Marks, I learned that artichokes are a common feature on the Passover tables of Italians and other Sephardim, since they usually first appear in early spring. I immediately knew that I wanted make this culinary tradition part of my own Passover celebrations. Yet, I have to admit that artichokes are one ingredient that intimidate me with their spiny outer leaves and inner choke that can be gag-inducing if not removed properly. Until I overcome my fear of artichokes (and for convenience's sake), I used using jarred or canned artichoke hearts.

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.

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How to cite this page

Jewish Women's Archive. "Food." (Viewed on February 25, 2018) <https://jwa.org/topics/food>.

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