Arthur Schwartz on Jewish Food

Friday, November 29, 2013

We’re re-airing a 2008 interview with Arthur Schwartz about Jewish food and cooking. He discussed his book Jewish Home Cooking: Yiddish Recipes Revisited, which takes a fresh look at the traditional cuisine and updates some old family recipes.


Arthur Schwartz

Comments [9]

My favorite possible media moment today would be a live webcam of Dick Cheney sweating profusely.

This segment would be next best. Thanks, guys!

Nov. 29 2013 01:21 PM
Amy from Manhattan

1. The Upper West Side hasn't "always" been middle-class. It used to be poor & gang-ridden & dangerous. I have a friend whose family moved to get away from it...just before it went upscale. Their apt. would have been worth a lot if they'd stayed!

2. Cinnamon raisin has no business being a bagel flavor! By me that's a donut.

Nov. 29 2013 12:35 PM
Truth & Beauty from Brooklyn

Adelman's on Kings Highway went belly-up last summer. The last owner was an Egyptian Muslim, although it was still under rabbinic supervision.

Many of the places Mr. Schwartz has mentioned have closed not because of the style of food but because of the enormous rents in Midwood and Flatbush and Boro Park. They'd have to charge $20 for a sandwich or $5.00 for a bagel to stay open.

There are three kosher bagel bakeries in the Midwood/Marine Park area, all of which bake regular, high gluten bagels. One of them is owned by a Brazilian Jew who makes Brazil style bagels, which are large, fluffy bagels, but they are considered a specialty and cost more.

Nov. 29 2013 12:34 PM
Benjy from Crown Heights, Brooklyn

Oneg Heimeshe Bakery on Lee Ave. has the best babka and kokoș. You have the option of regular chocolate or heavy. Very decadent, I think it is the best in Nyc.

Nov. 29 2013 12:32 PM
jgarbuz from Queens

The Hungarian "Satmar" Jews are really descendents of Khazars who came into Hungary with the Magyars.

Nov. 29 2013 12:22 PM
jgarbuz from Queens

My mother was a fanatic for corn bread and potatoes, none of which are mentioned in the Torah or native to the Land of Israel.

Nov. 29 2013 12:20 PM
Amy from Manhattan

Do the recipes that call for canned ingredients specify brand names?

A kosher Martian? Are there Martians who chew their cuds?

Nov. 29 2013 12:19 PM
jgarbuz from Queens

These are eastern European Ashkenazic Jewish foods. In Israel most of the "Jewish food" is nothing like that. Not pasta nor kasha. These are European and eastern European Jewish recipes for local foodstuffs. I love kasha varniskes, but it should be understood not as Jewish food, but Jewish recipes using eastern European ingredients, not the ingredients that were native to the Land of Israel. No "kasha vaniskes" in the Torah or Talmud.

Nov. 29 2013 12:13 PM

Isn't the essence of Jewish cooking making the most of often primitive ingredients like cabbages and potatoes, basically eastern-European peasant food? Things like Green's chocolate babka must have been occasional treats.

Nov. 29 2013 07:38 AM

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