Jewish Food

By Rabbi Ed Romm
Director of Education and Campus Programs, The United Synagogue Fuchsberg Jerusalem Center.

There is an expression which says "you are what you eat". When it comes to the Jewish people, the expression is right on target. For me, Jewish food is not the particular style of food, but rather the ingredients and the preparation of the food. First and foremost, the food must be kosher. After that requirement is met, then the field is wide open to a variety of menus.

Living in Israel, I have experienced the culinary delights of the many Jewish communities from around the world. The common denominator seems to be the occasion for which the food is prepared. For example, each edah (community) has developed special dishes for Shabbat, holidays and life cycle events. Whether the Shabbat food consists of chulent (Ashkenazi), jahnun (Yemmenite), hamin (Sefardic), kubbeh (Iraqi/Kurdish), the common thread is Shabbat food. The sages teach us, "Do not look at the vessel but rather the contents of the vessel". For the Jewish people the contents reflect the occasion, but the vessel reflects the rich experiences and influences on Jewish communities throughout the ages from different parts of the world.

I wish all of us beteyavon, a good appetite.

[Posted 3/6/08]