Geese are a dominant source of protein for Jews in the olden times. It is this fascination for fowl that has brought Jewish cuisine into other parts of the world, including Italy; in fact, records show that this famed bird is one of the favorites in the papal kitchen in Rome.
Just a quick review on our history, the Jews is a religious group, and more importantly, they are also a national group. Israel is the nation with the biggest population of Jews. It is home to 43% of the huge 14.3 million Jewish population all over the world.
What is special about Jewish cuisine?
Do you know the bagel with cream cheese and lox is strongly associated to American- Jewish cuisine?
Jewish cuisine is an interesting mix of diversity influenced by their religion’s dietary restrictions, their festivals and their Sabbath traditions. And with the migration of Jewish people to other parts of the world, their cuisines have also been inspired by other culinary traditions and the economics of their locality.
Kashrut is the Jewish laws restricting their diet. Ordinarily, the word “kosher” appears on food items that pass Kashrut laws. The word “kosher” means “proper” referring to the process involved in the preparation of the food which is in accordance with Jewish laws.
Jews may not consume pork or shellfish. When preparing or eating food, meat and dairy are to be kept away from each other. In the preparation of meat items, there is a ritual to be followed in the slaughter, and it is to be salted to totally remove traces of blood.
The traditional Jewish meal starts with pickled food used as appetizers. There is then a main meal which ends with dessert. Titbits (parperet) is eaten before and after the meal. Wine or beer is very important to a meal. They have a saying, “eating without drinking means suicide.”Read More