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The Joys of Yiddish Food—from Bagels to Matzoh

Michael Wex, the author of seven books including Born to Kvetch and his new book, Rhapsody in Schmaltz: Yiddish Food and Why We Can’t Stop Eating It, visits the Clever Cookstr to talk about Yiddish food idioms, the importance of matzoh, and what modern foodie culture has in common with kosher law. 

By
Kara Rota,
April 12, 2016
Episode #096

There's more to Yiddish food than bagels and pastrami, and Michael Wex serves up a mouthwatering combination of history and humor in Rhapsody in Schmaltz. In this week's podcast, we talked about:

* How the current foodie culture and its focus on listing and reviewing echoes some of the elements of kosher law

* Why and how generational approaches to Old World recipes differ, and the revival of traditional Jewish dishes

* How matzoh is an idea as much as a food, and how that affects the way it's eaten

* Some of Michael's favorite Yiddish food idioms 

Listen to the full interview in the top right hand player, or on iTunesStitcher, and Spotify (simply search the mobile app!). Don't forget to sign up for the forthcoming Clever Cookstr newsletter, full of tips and tricks from the kitchens of the world's best chefs.

You can pick up a copy of Rhapsody in Schmaltz on Barnes & Noble, Amazon, IndieBound, Booksamillion, or Apple.

Author photo courtesy of Zoe Gemelli

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