Wednesday, December 29, 2010

Eating Jewishly

By Ruth Ellen Gruber

A couple of months ago, Saveur magazine published a series of articles by David Sax about eating Jewishly in Budapest and Bucharest. I advised him on the piece and pointed out people to talk to in Budapest -- essentially the same people that I noted in my own article about Jewish food in Budapest for JTA.....
A visit to eastern Europe reveals the origins of the cured and smoked meats, matzo balls, pickles, and other beloved staples of Jewish delicatessens around the world. "It hit me that it's nothing short of a miracle that these foods, these traditions, have survived," writes author David Sax.

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