Wednesday, July 30, 2014 Av 3, 5774
By:
Rivka Tal, JE Feature
I guess we can never really trust everything we learned in school. Take this item, for instance: According to the official Hoover archives, Herbert Hoover did not really promise "a chicken in every pot and a car in every garage" during the 1928 presidential campaign. The link between Hoover and the phrase "a chicken in every pot" can be traced...
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The flavors and fancifulness of fondue
By:
Ethel Hofman, JE Exponent
In Switzerland, the traditional fondue was a peasant dish created by necessity. It consisted of bread, cheese and wine -- all of which were cheap and available. Like porridges and gruels, the melted-cheese mixture was cooked in one pot and set in the middle of the table for the family to help themselves, each with their own horn spoon. Individual...
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By:
Andrew Schloss, JE Feature
Once upon a time, a long list of ingredients was a soup's best feature. Soups were the way home cooks accounted for the constant buildup of vegetable and meat trimmings, discarded carcasses and herb ends that were the natural by-products of daily meal-making. But now that fewer meals are made from scratch at home, that ongoing inventory of itinerant ingredients...
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By:
Ethel Hofman, JE Feature
We've partied, dined (and probably overeaten) and now it's time to unwind. What better way than to curl up with a good book, and read about food. Here are some of the volumes I found intriguing this year. · My Life in France -- This is Julia Child's life story as told to her grandnephew Paul Prud'Homme. There are the...
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By:
Louise Fiszer, JE Feature
Erev Rosh Hashanah -- the Jewish New Year's Eve -- is a time for gathering around the holiday table with as many family members and friends that can fit. After the meal, we're off to synagogue for the first holiday service. It's a wonderfully religious and emotional time. Now, the secular New Year brings about a different mood. I typically...
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