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Amelia Answers 5 Questions About the Seasonal
Five Questions for Amelia Saltsman To paraphrase the age-old question, how is this Jewish cookbook different from all others? We tend to compartmentalize the different aspects of our lives. We have one box for the seasonal, lighter, healthier way we eat today, and another for Jewish food, which is often misunderstood as heavy, only Eastern European (Ashkenazic), or irrelevant to today’s lifestyle. (This box also often holds wistful memories for beloved foods we think we’re no longer supposed to eat.) In The Seasonal Jewish Kitchen, I want to open up all those boxes and show how intertwined tradition and modern life actually are. I’ve read the Bible for history and for literature, but now I’ve mined it for food, agriculture, and sustainable practices, and wow, what a trove of delicious connections I discovered! What kind of surprises will readers discover? First, the great diversity of Jewish cuisine. The Jewish Diaspora, or migration, is thousands of years old and global. Jewish food is a patchwork of regional cuisines that includes the deli foods of Eastern Europe and the bold flavors of North Africa, the Middle East, the Mediterranean, and more. My hope is that The Seasonal Jewish Kitchen will keep you saying, “That’s Jewish food? Who knew?” Remember the line from Ecclesiastes about there being nothing new under the sun? The ancient Hebrews were among the world’s early sustainable farmers, and many of today’s innovative practices have their roots in the Bible. Also, the Bible contains quite a few “recipes” that are remarkably current (think freekeh, fire-roasted lamb, and red lentil stew). -
Notes Trans Fat Regulation: a Legislative Remedy For
NOTES TRANS FAT REGULATION: A LEGISLATIVE REMEDY FOR AMERICA’S HEARTACHE ESTHER CHOI* I. INTRODUCTION Beginning in 2003, major food companies voluntarily undertook significant steps to remove trans fat as an ingredient in their food products.1 Trans fatty acid, a substance present in forty percent of all processed foods,2 has been prevalent in the American food supply and industrial food processing since the 1960s.3 For the past fifty years, trans fat has been enhancing the overall taste, texture, and quality of processed foods by keeping cakes moist, cookies crispy, chips crunchy, and breads soft.4 Yet, despite the longstanding use and commercial versatility of the substance, in recent years food companies have been actively exploring ways to squeeze trans fat out of their products.5 The trend was in part prompted by a new Food and Drug Administration (“FDA”) disclosure rule that required food manufacturers to list trans fat content on the Nutrition Facts Panel of their products.6 * J.D. Candidate, University of Southern California Law School, 2008, B.A. University of California Los Angeles, 2004. I would like to extend many thanks to the Southern California Interdisciplinary Journal, Volume 17 board and staff for all their hard work and time that was poured into this Note and all our other publications this year. It has been a pleasure and honor serving as your Managing Editor. Thank you to Professor Scott Bice, my note advisor, for his guidance throughout the writing process. Thanks to my family, my father for keeping me in his daily prayers, my mother for her kind support, and my sisters for their smiles and inspiration. -
Asia's Contributions to World Cuisine
Volume 7 | Issue 18 | Number 2 | Article ID 3135 | May 01, 2009 The Asia-Pacific Journal | Japan Focus Asia's Contributions to World Cuisine Sidney Mintz Asia’s Contributions to Worldsubcontinent; and Myanmar, Mongolia, Tibet, Cuisine and China I intend to deal with food systems that fall within the region as I have arbitrarily Sidney W. Mintz defined it here. In drawing what are meant as provisional boundaries I have in mind not so Abstract much political systems, as limits set by ecological and cultural factors, which have The movement of food ingredients, cooking shaped cuisines over time. Foods and cooking methods and dishes across the earth’s surface methods can become deeply rooted locally, is ancient, and in large measure only poorly even without political or religious pressures. recorded. While the West has documented its They can also diffuse widely, and sometimes contributions to global cuisine, those of the rest quickly, without regard to political boundaries. of the world are less well recognized. This Group food behavior, like group linguistic paper takes note of Asia’s role in enriching the behavior, seems to follow rules of its own. world’s foods, both nutritively and in terms of diversity and taste. By ‘world cuisine’ or ‘global cuisine’, I really have in mind a process, more than a stable If any of us were asked -- in the classroom, or system. That process is now nearly continuous during a radio interview, for instance --and ongoing, but it is also surprisingly ancient. whether Asia had made any significantWorld food history has involved the gradual but contributions to a global cuisine, I am certain uneven spread of plants and animals, foods and that all of us would answer spontaneously, and food ingredients, cooking methods and in approximately the same manner: ‘Absolutely. -
Ingredients HANUKKAH 2020
Ingredients HANUKKAH 2020 Herb Roasted Carrots Chocolate Hazelnut Babka Main Dishes GLUTEN-FREE, VEGAN Enriched unbleached flour (wheat flour, Carrots, canola/olive oil blend, minced malted barley flour, niacin, iron, thiamin Red Wine Braised Brisket garlic in water (dehydrated garlic, water, mononitrate, riboflavin, folic acid), Brisket, salt, pepper, canola/olive oil blend, citric acid), parsley, mint, salt, pepper. Chocolate hazelnut spread (sugar, palm oil, shallots, celery, garlic, thyme, Manischewitz hazelnuts, skim milk, cocoa, soy lecithin, Concord Grape Wine, chicken stock, bay Roasted Asparagus vanillin), Water, chocolate chips (sugar, leaves. GLUTEN-FREE, VEGAN chocolate, milkfat, cocoa butter, soy lecithin, Asparagus, lemon zest, canola/olive oil natural flavor), Brown sugar (sugar, Chicken Marbella blend, salt, pepper. molasses), milk, eggs, unsalted butter Olive oil, red wine vinegar, prunes, green (sweet cream, natural flavoring). Contains olives, capers, bay leaves, garlic, oregano, Roasted Fingerling Potatoes 2% or less of each of the following: salt, black pepper, chicken, white wine, salt, yeast. brown sugar, parsley. with Rosemary GLUTEN-FREE, VEGAN Allergens: Wheat, Milk, Eggs, Tree Nuts Roasted Salmon on Cedar Plank Fingerling potatoes, canola/olive oil blend, salt, pepper, rosemary. Cinnamon Babka Lemon Pepper, BBQ, Tom Douglas Salmon, Enriched unbleached flour (wheat flour, spices, salt, pepper. Wild Rice Pilaf malted barley flour, niacin, iron, thiamin GLUTEN-FREE, VEGAN mononitrate, riboflavin, folic acid), Water, Wild Rice, Brown Rice, Pink Lady Apples, brown sugar (sugar, molasses), milk, eggs, Pecans, Celery, Green Onion, Cranberries, unsalted butter (sweet cream, natural Prepared Foods Zupan’s Orange Juice, Honey, Orange Zest, flavoring), cane sugar. Contains 2% or less Latkes (Potato Pancakes) Canola Oil, Olive Oil, Lemon Juice, Salt, of each of the following: salt, yeast, VEGETARIAN Pepper. -
1 the 613 Mitzvot
The 613 Mitzvot P33: The Priestly garments P62: Bringing salt with every (Commandments) P34: Kohanim bearing the offering According to the Rambam Ark on their shoulders P63: The Burnt-Offering P35: The oil of the P64: The Sin-Offering Anointment P65: The Guilt-Offering P36: Kohanim ministering in P66: The Peace-Offering 248 Positive Mitzvot watches P67: The Meal-Offering Mitzvot aseh P37: Kohanim defiling P68: Offerings of a Court that themselves for deceased has erred P1: Believing in God relatives P69: The Fixed Sin-Offering P2: Unity of God P38: Kohen Gadol should P70: The Suspensive Guilt- P3: Loving God only marry a virgin Offering P4: Fearing God P39: Daily Burnt Offerings P71: The Unconditional Guilt- P5: Worshiping God P40: Kohen Gadol's daily Offering P6: Cleaving to God Meal Offering P72: The Offering of a Higher P7: Taking an oath by God's P41: The Shabbat Additional or Lower Value Name Offering P73: Making confession P8: Walking in God's ways P42: The New Moon P74: Offering brought by a P9: Sanctifying God's Name Additional Offering zav (man with a discharge) P10: Reading the Shema P43: The Pesach Additional P75: Offering brought by a twice daily Offering zavah (woman with a P11: Studying and teaching P44: The Meal Offering of the discharge) Torah Omer P76: Offering of a woman P12: Wearing Tephillin of the P45: The Shavuot Additional after childbirth head Offering P77: Offering brought by a P13: Wearing Tephillin of the P46: Bring Two Loaves on leper hand Shavuot P78: Tithe of Cattle P14: To make Tzitzit P47: The Rosh Hashana -
A Taste of Teaneck
.."' Ill • Ill INTRODUCTION In honor of our centennial year by Dorothy Belle Pollack A cookbook is presented here We offer you this recipe book Pl Whether or not you know how to cook Well, here we are, with recipes! Some are simple some are not Have fun; enjoy! We aim to please. Some are cold and some are hot If you love to eat or want to diet We've gathered for you many a dish, The least you can do, my dears, is try it. - From meats and veggies to salads and fish. Lillian D. Krugman - And you will find a true variety; - So cook and eat unto satiety! - - - Printed in U.S.A. by flarecorp. 2884 nostrand avenue • brooklyn, new york 11229 (718) 258-8860 Fax (718) 252-5568 • • SUBSTITUTIONS AND EQUIVALENTS When A Recipe Calls For You Will Need 2 Tbsps. fat 1 oz. 1 cup fat 112 lb. - 2 cups fat 1 lb. 2 cups or 4 sticks butter 1 lb. 2 cups cottage cheese 1 lb. 2 cups whipped cream 1 cup heavy sweet cream 3 cups whipped cream 1 cup evaporated milk - 4 cups shredded American Cheese 1 lb. Table 1 cup crumbled Blue cheese V4 lb. 1 cup egg whites 8-10 whites of 1 cup egg yolks 12-14 yolks - 2 cups sugar 1 lb. Contents 21/2 cups packed brown sugar 1 lb. 3112" cups powdered sugar 1 lb. 4 cups sifted-all purpose flour 1 lb. 4112 cups sifted cake flour 1 lb. - Appetizers ..... .... 1 3% cups unsifted whole wheat flour 1 lb. -
Cholent Available Wednesday, Thursday, and Friday Schnitzel Marinated in a Barbecue Sauce with a Bissli Coating Half Lb
Specials All sides are half-pound per portion; does not include grilled vegetables and special salads. Lunch (12:30pm - 4:00pm) Choice of any chicken main with two sides and a small fountain drink Yap-Chicken Bar $6.99 TOPPINGS: Cole Slaw, Sauerkraut, Pickle Chips, Israeli Pickles, Sour Pickles, Hot Banana Peppers, Jalapeno Dinner Peppers, Sweet Peppers, Sweet Relish, Fried Onions, Diced Onions, Red Onions, Chummus, Choice of two chicken mains, two sides, Romaine Lettuce, Iceberg Lettuce, Tomatoes, Cucumbers, Green Olives, Black Olives, Sauteed and two small fountain drinks Mushrooms, Sliced Eggs, Fried Eggplant $13.99 SauCeS: Ketchup, Mustard, Deli Mustard, Spicy Deli Mustard, Honey Mustard, Mayo, Garlic Mayo, Spicy Mayo, Russian Dressing, Pesto, Chimichurri, Sweet Chili Sauce, Barbecue Sauce, Creamy Choice of four chicken mains and four sides Dijonnaise, Buffalo Sauce, Spicy Jalapeno Sauce, Some of This (hot & spicy), Some of That (sweet & spicy) $24.49 SeRVeD Choice of eight chicken mains, eight sides and one salad on a crispy baguette (regular or whole wheat) w/ choice of toppings from our bar. $49.99 Good Old Fashioned Barbecue and Bissli Cholent Available Wednesday, Thursday, and Friday Schnitzel Marinated in a barbecue sauce with a Bissli coating Half lb. ....... $2.99 1 lb. ............ $5.99 2 lb. ........... $9.99 Yitzy’s Sweet Style Marinated in a sweet tangy sauce Israeli Style Schnitzel with a crunchy cornflake coating With a Mediterranean spice Cholent Special 1 lb cholent, kishka, overnight potato kugel, & small fountain -
Sunday Breakfast Meal Time: 8:30Am-10:30Am Challah French
Meal Time: 8:30am-10:30am Sunday Breakfast Challah French Toast (Regular Syrup or SF Syrup) Boiled Egg Oatmeal Continental Option: Boiled Egg Cold Cereal (Chex, Honey Nut Cheerios, Cheerios) Yogurt or Cottage Cheese Applesauce or Prunes Fresh Fruit Banana or Orange Coffee, Decaf Coffee, Decaf Tea Breakfast Delivery Rotations: or Tea Sunday: Orange Juice, Apple Juice, Prune T Level 1st Floor Juice or Cranberry Juice 2nd Floor Milk: Whole Milk, Fat Free, 2%, 3rd Floor 4th Floor Lactaid 5th Floor 6th Floor FIT menu items are balanced in nutrients and rich in fruits, vegetables and whole grains. Meal Time: 8:30am-10:30am Monday Breakfast Scramble Egg With Cheese Vegetarian Sausage English Muffin Oatmeal Continental Option: Boiled Egg Cold Cereal (Chex, Honey Nut Cheerios, Cheerios) Yogurt or Cottage Cheese Applesauce or Prunes Fresh Fruit Banana or Orange Coffee, Decaf Coffee, Decaf Tea, Tea Breakfast Delivery Rotations: Orange Juice, Apple Juice, Prune Monday: 6th Floor Juice or Cranberry Juice 5th Floor Milk: Whole Milk, Fat Free, 2%, 4th Floor 3rd Floor Lactaid 2nd Floor 1st Floor vegetarian T-Level FIT menu items are balanced in nutrients and rich in fruits, vegetables and whole grains. Meal Time: Tuesday Breakfast 8:30am-10:30am Old Fashion Pancakes (Regular Syrup or SF Syrup) Vegetarian Sausage Oatmeal Continental Option: Boiled Egg Cold Cereal (Chex, Honey Nut Cheerios, Cheerios) Yogurt or Cottage Cheese Applesauce or Prunes Fresh Fruit Banana or Orange Coffee, Decaf Coffee, Decaf Tea, Tea Orange Juice, Apple Juice, Prune Breakfast Delivery Rotations: Tuesday: Juice or Cranberry Juice 3rd Floor Milk: Whole Milk, Fat Free, 2%, 2nd Floor 1st Floor Lactaid T-Level 4th Floor 5th Floor vegetarian th 6 Floor FIT menu items are balanced in nutrients and rich in fruits, vegetables and whole grains. -
Tamid 28.Pub
כ“א אייר תשע“ב Sunday, May 13, 2012 תמיד כ“ח OVERVIEW of the Daf Distinctive INSIGHT 1) Checking on the guards (cont.) The task was delegated to the kohen who arrived first The Gemara continues its citation of the Mishnah that היו שנים שוים הממונה אומר להם הצביעו describes the procedure for making sure the guards were doing their job. T he Gemara cites the Mishnah in Yoma (22a) which tells the R’ Chiya bar Abba related R’ Yochanan’s response to story of two kohanim who were running up the ramp of the Al- this Mishnah. tar. They each wanted to be the first to reach the top and thereby merit to be the one to be able to do the service of removing the 2) Rebuke ashes from the pyre. Shockingly, one pushed the other and The Gemara cites a Beraisa in which Rebbi emphasizes caused him to break his leg. The sages realized that it was danger- the importance of rebuke. ous to have a system of allowing this privilege to be granted to Another teaching related to rebuke is recorded. anyone who would “win the race” of reaching the top of the Al- ter. They therefore changed the system to be one of drawing lots 3) Lottery among all the kohanim who arrived early. A contradiction in the Mishnah is noted about whether Tosafos HaRosh points out that it is surprising to read that a lottery was held to determine who would remove the ashes these two kohanim were running. The Yerushalmi (Berachos 1:1) from the Altar. -
Fats in the Diet Georgia M
® ® University of Nebraska–Lincoln Extension, Institute of Agriculture and Natural Resources Know how. Know now. G2187 Fats in the Diet Georgia M. Jones, Extension Food Specialist What Are Fats? Although fats sometimes are associated with weight gain or health problems, fats aren’t all bad. This Fats are composed mostly of the same three elements as publication discusses fats and their roles in the body carbohydrates, carbon, hydrogen, and oxygen. Fats are made and in foods. Different types of fats, fat substitutes, of a 3-carbon glycerol unit (Figure 1). This is sometimes and ways to reduce fats in some foods are other topics. referred to as the backbone of a fat. Each carbon on the glycerol can hold one fatty acid. Fats supply 9 calories per For some people, fat has a negative connotation. How- gram. Carbohydrates and protein supply 4 calories per gram. ever, like all nutrients, fat, in the appropriate amounts, is beneficial and necessary. Fat has many roles in the body Types of Fatty Acids and in food products. Fats are a source of energy for the body and supply Saturated Fatty Acids essential fatty acids, such as linoleic and linolenic. Fats are required for maintaining healthy skin and regulating cho- These fatty acids have all the hydrogen they can hold. lesterol production. Fats carry the fat-soluble vitamins A, They are normally solid at room temperature. Most saturated D, E, and K and aid in their absorption from the intestine. fatty acids are from animals; however, coconut and palm Fats play a key role in determining texture, taste, and oils also contain saturated fatty acids. -
Eating Puerto Rico: a History of Food, Culture, and Identity
Diálogo Volume 18 Number 1 Article 23 2015 Eating Puerto Rico: A History of Food, Culture, and Identity Rafael Chabrán Whittier College Follow this and additional works at: https://via.library.depaul.edu/dialogo Part of the Latin American Languages and Societies Commons Recommended Citation Chabrán, Rafael (2015) "Eating Puerto Rico: A History of Food, Culture, and Identity," Diálogo: Vol. 18 : No. 1 , Article 23. Available at: https://via.library.depaul.edu/dialogo/vol18/iss1/23 This Book Review is brought to you for free and open access by the Center for Latino Research at Via Sapientiae. It has been accepted for inclusion in Diálogo by an authorized editor of Via Sapientiae. For more information, please contact [email protected]. Eating Puerto Rico: A History of Food, Culture, and Identity By Cruz Miguel Ortíz Cuadra. Tr. Russ Davidson. Chapel Hill: University of North Carolina Press, 2013. 408 pp. isbn 978-1469608822 he original edition, Puerto Rico en su olla, ¿somos on the Caribbean, especially in terms of the definition of Taún lo que comimos?, published by Cruz Miguel “cuisine.” From Montanari (2003), he takes the notion that Ortíz Cuadra in 2006, publisher Doce Calles, in Aranjuez, food (and cuisine) is an extraordinary vehicle for self-rep- Madrid, was a rich tour de force by a food historian and resentation, community, and identity.5 To this recipe, he Professor of Humanities in the Department of Human- adds Fischler (1995) and Mintz’s definitions of cuisine ities at the University of Puerto Rico, Humacao. He is as: the familiarity with specific foodstuffs, techniques for an authority on the history of food, food habits and diet cooking as the culinary rules of a given community, and of Puerto Rico.1 Now an excellent English translation is the application of those rules in cooking.6 available, from the UNC series “Latin America in Transla- Ortíz Cuadra also concentrates on other central tion.” The book includes a Foreword by Ángel G. -
Master List - Lectures Available from Culinary Historians
Master List - Lectures available from Culinary Historians The Culinary Historians of Southern California offer lectures on food and cultures from ancient to contemporary. Lectures that are well suited for young audiences are prefaced by a “Y” in parentheses, illustrated lectures with an “I”. Most lectures can be combined with a tasting of foods relevant to the topic. * * * Feride Buyuran is a chef and historian, as well as the author of the award-winning "Pomegranates & Saffron: A Culinary Journey to Azerbaijan." A Culinary Journey to Azerbaijan - The cooking of the largest country in the Caucasus region is influenced by Middle Eastern and Eastern European cuisines. This lecture explores the food of Azerbaijan within its historical, social, and cultural context. Feride Buyuran will highlight the importance of the Silk Road in the formation of the traditional cuisine and the dramatic impact of the Soviet era on the food scene in the country. (I) * * * Jim Chevallier began his food history career with a paper on the shift in breakfast in eighteenth century France. As a bread historian, he has contributed to the Oxford Encyclopedia of Food and Drink in America, and his work on the baguette and the croissant has been cited in both books and periodicals. His most recent book is "A History of the Food of Paris: From Roast Mammoth to Steak Frites." Aside from continuing research into Parisian food history, he is also studying French bread history and early medieval food. Dining Out Before Restaurants Existed - Starting as early as the thirteenth century, inns, taverns and cabarets sold food that was varied and sometimes even sophisticated.