Foodguide Jüdische Küche

Jewish cuisine is currently a hot topic: cookbooks, films, and trendy restaurants present a vibrant picture – but one that only shows a small part of the whole. Jewish cuisine is as ancient as it is diverse, as far-reaching as it is ambiguous. Before the Holocaust, it was widespread across almost all of Europe. This food guide explores this cosmos in its intertwining with the respective national cuisines and simultaneously with Jewish cultural history. What is still present or has returned today? Where can one taste Jewish dishes and what do they taste like? The spectrum ranges from kosher sushi in Marseille to bagels and pastrami in Berlin, hearty cholent in Budapest, stuffed goose neck in Krakow, and the Israeli-influenced Levantine cuisine. The authors not only look into the pots but also into the kitchens, speaking with guests, chefs, and cooks – an invitation to discover the diversity of Jewish cultures in Europe through food.