Why I love Jewish cooking


Chef Aliza Green writes in The Philadelphia Inquirer about her increasing embrace of her Jewish heritage (and Jewish cooking):

In my career as a chef, I cooked everything non-kosher from squid and lobsters to rabbit and sea urchins, and rejected the Orthodox way of life of my childhood.

But in recent years, I’ve embraced my Jewish heritage, especially its connections to food and culture, and I am researching a book exploring Jewish culinary history through the spread of ingredients worldwide.

So I jumped at the chance to teach Jewish cuisine and culture to high schoolers and junior high kids at the Jewish Community High School of Gratz College, whose mission is to educate Jewish teens about the heritage, traditions and language of the Jewish people. The course brings together my love and knowledge of food and culinary history with Jewish traditions. My weekly challenge is to come up with recipes from far-flung Jewish communities that the kids can make.

Read the full article.

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