Three aspects serve as the cornerstones of Jewish life: Torah, Family, and Food. Indeed, food is the glue that ties the Jewish people together and likely to be the focal point of any social gathering. What strikes me most about the culinary culture is that, like the Jewish people themselves, their recipes are derivatives of the cultures which hosted them for 2,000 years during the Diaspora and yet remain distinctively one. Jewish cuisine then is highly adaptive and at the same time, unmistakably Jewish as it remains in a constant state of evolution and flux depending on the household. Food is so important in Judaism that one Orthodox rabbi told me that each time we bless and eat our food, that we elevate the spirit of the food itself. Eating then, becomes a form of worship as we give thanks to the Creator and lift the energy up as an offering of live and humility.

Three areas lend to the diversity of Jewish food:

1) Kashrut (Jewish dietary law)
2) Available indigenous ingredients
3) The seasonal calendar

If a certain food follows Kashrut, it is said to be kosher (literally “fit” or “proper”). This law is refered to in the Torah (the first five books of the Tanakh written by Moses) and sets the guidelines for how food is prepared, treated, and consumed. Much of this dietary law become codified and formalized during the Temple periods when sacrifices were brought to the Temple and prepared for offering and consumption. Basically, meat is permitted for consumption  so long as the animal has cloven hooves and chews its own cud and most poultry. This excludes pork, shellfish, rabbit, dogs, horses and birds of prey, among others. All meat and milk must be kept separate and cooked in separate pans.

In addition, there are also regulations for the slaughter of animals for it to be considered kosher. The method of slaughter is carried out by a schochet (ritual slaughterer) who uses a blade of a specific length (twice that of the animal’s throat) and extremely sharp. Ideally, these guidelines serve to ensure the least possible pain and suffering to the animal. As blood is held as the source of life, it is forbidden to consume blood and therefore it is completely drained from any slaughtered animal.

Fruits and vegetables do not bear dietary laws, therefore since I am now a vegetarian, the month is pretty easy in that regard.

 We must remember that Jews of the Diaspora settled in over 70 countries prior to the formation of the State of Israel, and therefore were forced to adapt to available ingredients. This is why we see so many variations to common recipes, such as chicken soup. Depending on one’s region of origin, these dishes could be centered around matzah balls (a Jewish staple) or a variation of vegetables like chick-peas, onions, and other seasonings. This is why to say “Jewish food” becomes as a misnomer, because although these recipes (and their innumerable variations) were created by Jews, they are simply a reflection of an adopted culture they formed as their own.

Another influence on Jewish cuisine are the foods associated with specific holidays and observances. One of these staples is challah bread which appears on most Jewish tables every Shabbat.

Challah bread is a specialty among Jewish bakers and kitchens all over the world with its distinctive braided presentation. The braids, as my Mentor pointed out to me, represent a labor of love in the Jewish home, as each loaf is painstakingly formed to be served to others. This reminds me of God’s creative hand during the six days prior to Shabbat, before he offers the world for mankind’s care and enjoyment.

Other holiday-specific foods include Passover-matzah (the iconic unleavened bread), kosher wines, latkes (potato pancakes) with tangy apple sauce for Chanukah, and many others color the variety of foods served during the year.

Three dishes I enjoyed during my visit to Charlotte was a matzah brei, Kasha varnishka, and matzah farfel with veggies.

This is but the tip of the proverbial iceberg. I encourage you to make friends with Jews in your community (it’s not hard, trust me!) and sample their great culinary heritage. You won’t regret it!