Jewish History & Culture Through Food

Jewish history is deeply intertwined with food, with different communities developing unique cuisines shaped by geography, religion and diaspora experiences, such as Ashkenazi (European), Sephardi (North African) and Mizrahi (Middle Eastern) traditions. Dietary laws like kashrut influenced food preparation and consumption, while holidays like Passover and Shabbat incorporated symbolic foods into rituals.In America, early Jewish immigrants from Eastern Europe influenced the development of a distinctive American Jewish cuisine. Later, Sephardic and Mizrahi traditions also contributed to the evolving food landscape. 
Join Rabbi Goldman in the CoM Mitbach (Kitchen) as we cook traditional Jewish foods from around the world. You’ll leave with articles on communities we are exploring and dishes to serve at your own Shabbat Dinner. You’ll also become further acquainted with kashrut.