Alana Newhouse: The 100 Most Jewish Foods
A Highly Debatable List
To paraphrase an old cliché, put any two Jews together and you’ll have three opinions about Jewish food. Ask them to name the most Jewish Food and the list turns highly debatable – exactly the best way to describe The 100 Most Jewish Foods, edited by Alana Newhouse of Tablet magazine.
Informative, unexpected, passionate, quirky and rich with layers of tradition and history, like an edible timeline tracing the diaspora, it’s a book that celebrates the one unwavering constant of Jewish life: Food.
The book is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods, culturally and historically, to the Jewish people, explored deeply with essays, recipes, stories and context. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Maira Kalman, Shalom Auslander, Dr. Ruth Westheimer and Phil Rosenthal among many others.
Alana Newhouse is the founder and editor in chief of Tablet, a daily online magazine of Jewish news, ideas and culture. A graduate of Barnard College and Columbia’s Graduate School of Journalism, Newhouse has contributed to The New York Times, The Washington Post, The Boston Globe and Slate.