With the Rosh ha Shana approaching, I thought it would be appropriate to put some Jewish food trivia so that you have some fun preparing for crowds of guests:
Here are some interesting food history facts worth knowing:
Up until the beginning of the last century olive oil constituted 20%-30% of the daily caloric intake of the inhabitants of Israel.
The Jews in Alsace specialized in breeding fat geese, whose livers they chopped and made into a paste (chopped liver) and out of which Jean-Pierre Close, the chef of one of Loius XIV’s commanders in 17th century developed ‘pate de fois gras.’
The earliest recipe for gefilte fish (stuffed pike) appeared in a manuscript written in Germany in 1350.
If you want to know more about Jewish food, I highly recommend a great book from my late friend, Gil Marks, The man was a walking encyclopedia on the subject. May his memory be a blessing to all of us.