Taste, Discover and Experience Jewish Cuisine
From chicken soup to matzos and from Dutch kugel with pears to
gefilte fish, Jewish dishes are eaten around the world. Interaction
with different cultures has made Jewish cuisine incredibly diverse.
From 21 December 2012 to 5 May 2013, the Jewish Historical Museum
is pleased to present - as a first in the Netherlands - an
exhibition on this topic. Museum visitors are invited to
taste, discover and experience the Jewish kitchen first-hand.
Dietary laws and the Diaspora have always been determining factors
in Jewish culinary culture. The guidelines raise questions: Why
can't milk and meat be eaten together? What is involved in ritual
slaughter exactly and why is it forbidden to cook on Saturdays?
Visitors will find the answers to these questions and related
topics, such as the Jewish origin of the Dutch-Zeeland bolus, the
New York bagel and Surinamese pom.
The exhibition Jewish Flavour, A Worldwide Cuisine is a journey of
discovery into Jewish cuisine, with food as a conveyer of history,
tradition, celebration and rituals. Important dishes and
ingredients will be discussed. A unique collection of hundreds of
Jewish cookbooks from around the world has a prominent place in the
exhibition. There are cooking utensils on display, perhaps not
immediately recognizable to everyone, such as a Shabbat oven, a
cholent pot, a kugel mould, a marrow remover and a Bug Checker. On
specific days at designated times, kosher food will be available
for visitors to taste. In addition, many of the foods in the
exhibition can be found on the Museum Café menu in the months to
come.
A programme of culinary events has been developed especially for
Jewish Flavour. This includes a masterclass in making kugel with
the well-known food critic Johannes van Dam and a kosher wine
tasting in the Portuguese Synagogue. Also cooking workshops and
cooking lessons for kids are scheduled and various "food films"
will be shown.
For the occasion of this exhibition the JHM, together with
publisher De Kookboekhandel, is releasing a collection of forty
recipes about Dutch-Jewish cuisine with a foreword by the renowned
cookbook writer Claudia Roden. She will also open the
exhibition.
For images or more information, please
contact:
Barbara Reuten, Marketing and Communication Department
T: +31 (0)20 531 0370
E: Communication
Department