Clik here to view.
Orthodox Observance and a Reform Bat Mitzvah
EX439_2549 Selma Gordon, a retired school aide, remembers her family's observance of kashrut at home, as well as the bat mitzvah ceremony she participated in at a local Reform synagogue.More from this...
View ArticleClik here to view.
"I Was the Gatekeeper!"
EX547_2578 Leon Madowitz, a retired medical doctor, remembers a very special occasion from childhood when he had the honour of acting as door security for his grandfather's Shminatseres (Shemini...
View ArticleClik here to view.
Roots in Yiddish, Roots that Move
EX477_2874 Amanda Lundquist, artist and 2013-2014 Yiddish Book Center fellow, explains that her connection to Yiddish as diasporic rather than Zionist because it resonates with her identity and...
View ArticleClik here to view.
"That Was the Best Food"
EX391_2018 Judith Klau, english teacher, remembers some of the dishes prepared during the holidays. As she fondly recalls, "that was the best food."
View ArticleClik here to view.
Great Food! - Well, Great If You're From Lithuanian Heritage
EX423_3087 Zvi Jankelowitz, Director of Institutional Advancement at the Yiddish Book Center, describes his grandmother's legendary cooking and recipes she memorized and brought with her from Lithuania.
View ArticleClik here to view.
Kibitsing in Xhosa: Childhood Memories from the Jewish Kitchens of South Africa
EX423_3088 Zvi Jankelowitz, Director of Institutional Advancement at the Yiddish Book Center, remembers overhearing gossip as a child about his Jewish community from his household's maids and cook in...
View ArticleClik here to view.
"Creative Kashres"
EX440_2687 Howard Nenner, retired professor of legal and political history, describes his parents' "idiosyncratic" way of approaching observance, and the first time he ate treyf (non-kosher).
View ArticleClik here to view.
Mole Latkes: A Hybrid Eastern European-Mexican Jewish Culture
EX427_2604 Ilan Stavans, academic and writer, explains his family and community's fusion of Ashkenazi culture with Mexican culture, leading to some interesting culinary innovations.
View ArticleClik here to view.
Helping My Mother Make Gefilte Fish and Kreplekh, The Traditional Way
EX191_2069 Gloria Fein - tour guide at the Jewish Historical Museum in Amsterdam - remembers making and eating traditional Lithuanian Jewish food with her mother.More from this narrator: Gloria Fein
View ArticleClik here to view.
The Future of Jewish Food: My Take
EX451_2376 Allen Katz, former student at the Yiddish Folk Shule of the Wynnefield neighborhood of Philadelphia, shares his thoughts on kashrus and what he sees as the future of Jewish cuisine.
View ArticleClik here to view.
South Philly's Jewish Shopping District
EX455_2326 David Berg, a South Philadelphia native, remembers the shops and vendors of his childhood growing up in the city's Jewish neighborhood.
View ArticleClik here to view.
Yontef Treats: Memories of Ashkenazi Foods
EX454_2334 Naomi Bloch, Yiddish librarian and translator, describes growing up in the only Jewish home in her Cape Town neighborhood. She speaks as well about her mother's typically Ashkenazi cooking,...
View ArticleClik here to view.
Grandparents As Markers Of Ethnic Identity
EX455_2330 David Berg, a South Philadelphia native, talks about how ethnic identity is transmitted to individuals, citing his own experience with psychology. He discusses the ways in which his own...
View ArticleClik here to view.
"It was good to be on His good side... in case": Lighting the Shabbes Candles
EX453_2076 Diane Cypkin, professor at Pace University and performer, describes her mother's reasons for lighting the shabbes candles every Friday night, and why Diane still does.
View ArticleClik here to view.
Bat Mitzvah Tutoring, a Spanish Bookstore, and Guarapo
EX505_2947 Miriam Udel, assistant professor of German Studies and Jewish Studies at Emory University, recounts her experiences studying for her Bat Mitzvah on Calle Ocho in Miami, where she was...
View Article
