Jewish Food Recipes Biography
Source(google.com.pk)Claudia Roden, an acclaimed cookbook author, was born in 1936 in Cairo, Egypt. Her father, Cesar Elie Douek, was born in Cairo in 1898 soon after his family arrived from Aleppo. Cesar was a merchant. Her mother, Nelly Sassoon was born in Cairo in 1911 and married her father in 1933. Until the age of fifteen, she spent most of her childhood in a wealthy Jewish household where, surprisingly, the women of the household never cooked. In 1951, Roden left Egypt for Paris where she attended school for three years. She then enrolled at the St. Martin School of Art in London. After the Suez Crisis in Egypt in 1956, her family joined her in England. Both her parents died in London in 1992.
Though Roden began her career as a painter, using the social realism style modeled after Diego Rivera, she was later drawn to food as a way of remembering her lost heritage in Egypt. Her maternal grandmother Eugenie Alphandary, was born in Istanbul in 1888, and Roden remembered the pies stuffed with eggplant and spinach that she cooked. Roden also fondly recalled the mint and lamb of Sarah Hara, her paternal grandmother who was born in Aleppo in 1858, but since she had not learned any of these recipes in her youth, she feared that they would be lost. Her nostalgia and determination to preserve a culture that disappeared during the Suez Crisis, and which had few written recipes, led her to begin her study of cuisine.
In 1959 She married Paul Roden, a manufacturer and importer of clothing, and they had three children: Simon (1960), Nadia (1961) and Anna (1965). The marriage was dissolved in 1979. Roden began teaching Middle Eastern cooking at her home in London. Roden has had a varied career in the food world. Serving as a foreign food correspondent for The Daily Telegraph, she traveled to Italy researching that country’s cuisine for The Sunday Times Magazine. Later, she hosted a BBC TV series “Claudia Roden’s Mediterranean Cookery” and authored a variety of articles for magazines such as Gourmet, Food and Wine, Bon Appetit, and Food Arts.
Roden is best known for her Egyptian approach to Jewish food found in A Book of Middle Eastern Food (1968) and her magnum opus The Book of Jewish Food—An Odyssey from Samarkand and Vilna to Present Day (1997). Her other works include The Good Food of Italy—Region by Region (1990), Everything Tastes Better Outdoors (1984), Coffee—A Connoisseur’s Companion (1994), Mediterranean Cookery (1992), and The New Book of Middle Eastern Food (2000).
Her writing in The Book of Jewish Food earned her the highly respected James Beard Award for the Best Cookbook of the Year in 1997 and the National Jewish Book Award. She has also won a wide collection of other awards and trophies including six Glenfiddich prizes, most notably the 1992 Food Writer of the Year and the Glenfiddich Trophy. She has also been awarded the two most prestigious food prizes in Italy—The Premio Orio Vergani and the Premio Maria Luigia, Duchessa di Parma—in recognition of her London Times Sunday Magazine series “The Taste of Italy.” She won a 1999 Versailles Award in France, and Prince Claus of the Netherlands acknowledged her with the Prince Claus Award “in recognition of exceptional initiatives and achievements in the field of culture.”
Roden’s books are respected for their writing as much as for their recipes. Roden always includes ethnography and history of the kitchen and table, genealogy of recipes, dishes and ingredients. She traces the migration of each recipe and adds stories about the process of cooking, etiquette of serving and table manners, as well as the sequence and ritual of the meal. Roden is intensely interested in addressing the continuity of taste, techniques, and combination of ingredients. She often points out how modern cooking methods such as pounding, stuffing and shaping are surprisingly similar to the procedures of our ancestors. Each recipe also contains the story of how Roden attained it and folk tales surrounding the food, often starting with stories of her own childhood. As she says herself, “every recipe tells a story.”
Roden lives in London and continues to research, write, and cook.
Giora, a father of four, loves to delight his family and friends in Israel with delicious kosher meals. While speaking the same language and experiencing the same challenges as other kosher cooks, Giora seeks to share the joys of kosher cooking with all who are interested.
Experience:
Giora began working online in 1994, while he was studying in America, managing a site about Israel for CompuServe. When he moved back home to Israel, his interest in kosher cooking blossomed. With over a decade of Internet experience, Giora decided to turn to the Net once again to interact with those who shared his interest. With the help of his wife Lisa, the About.com Guide to Judaism since 1999, Giora works to make the About.com Kosher Food site a helpful resource, as well as a friendly meeting place, for anyone interested in kosher food.
By Giora Shimoni:
The goal of the About.com Kosher Food site is to provide you with all the resources you need to buy kosher products, cook kosher food and lead a kosher life.
Kosher means "fit" in Hebrew, and kosher food is food that is "fit" for both body and soul. By not eating scavengers and predatory beasts and by eating food produced under strict supervision and slaughtered in a humane fashion, we are striving for physical and spiritual fitness in our lives. In addition, the laws of kashrut sanctify and elevate the physical world around us. For instance, observing the biblical commandment "Do not cook a kid in its mother's milk" is acknowledging that the animal is God's creature and should be treated accordingly.
Kosher food is one way to lead a more in-tune and conscientious life. I invite you to join in making this site a resource for all who want to celebrate life!
Miri got her food writing start at The James Beard Foundation, one of the country's most prominent culinary arts-promoting not-for-profits. Her culinary interests are diverse – she has written about everything from up-and-coming chefs to baby food, from herbs and spices to environmental food issues. She also contributed a guide to Super Foods for Diabetes Self Management's Hidden Secrets of Natural Healing, by Diana W. Guthrie.
Miri is a Registered Dietitian with a special interest in prenatal, child and maternal health. She serves on the editorial board of the Women’s Health Report, a national publication of the Academy of Nutrition and Dietetics Women’s Health Dietetic Practice Group.
Education:
Miri holds an M.A. in Nutrition & Food Studies from NYU. She also has a B.A. in Theater and American Studies from Brandeis University.
By Miri Rotkovitz:
I grew up in, and now maintain my own kosher home, so I’m intimately familiar with the delights and challenges of keeping kosher. I’m an avid home cook and cookbook collector, and love adapting recipes and experimenting with new techniques to create delicious, healthful, and creative kosher food. I also love “treasure hunting” for kosher gourmet specialty products that simplify and enhance my cooking.
I seek inspiration in Jewish culinary history, and in the food traditions of Jews from all over the world, who necessarily adapted local recipes into an amazingly diverse kosher repertoire throughout thousands of years of international migration. I’m equally fascinated by food trends, the evolution of the kashrut industry, and the kosher questions raised by modern food processing. Most of all, I try to embrace the way kosher cooking can help continue or create family traditions, and provide touchpoints to mindful -- and joyful -- Jewish observance.
Jewish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
Jewish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
Jewish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
Jewish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
Jewish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
Jewish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
Jewish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
Jewish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
Jewish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
Jewish Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
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