While cheesecake has long been popular among Jews with a sweet tooth, the creamy, rich indulgence is now as American as apple pie, a symbol of how thoroughly Jews have integrated into American life. As cookbook author Joan Nathan says, “Jews like cheesecake because they like to eat good rich dishes, even if they shouldn’t”—but then again, who doesn’t?
INDEPENDENT: Addiction is highlighted in the Torah’s account of the Revelation at Mount Sinai, where the One Who Spoke and the World Came into Being instructed us not to get so caught up in our subjective assumptions about God that we would carve out and worship an image reflecting those assumptions.
For many Jews, slivovitz—the Eastern European plum brandy—is wrapped in nostalgia, evoking memories of irascible relatives downing fiery shots over Yiddish banter, or the mysterious bottle at the back of your grandmother’s pantry, revealed only during Passover seders. Over the years, slivovitz has become a distinctly Jewish beverage, one to rival Manischewitz wine, and a popular social lubricant to celebrate the good times and lament the bad.
Moment Magazine-Karma Foundation Fiction // July was Reva’s month to fall apart. She slept through the alarm and ignored her husband’s attempts to rouse her. She showered sporadically. She added bourbon to her morning coffee. She stopped answering email, her cell phone, the door. She arrived late to the summer school class she was teaching and dismissed the students early.
By Diane M. Bolz // Today, fewer than 50 Jews remain in Egypt, but for thousands of years the country was home to a series of important Jewish communities.
In what ways, if any, do science and Judaism conflict?
Avi knew his sister would take the news badly. Seven years his junior, Avi’s sister was given to fits of feeling, storms of wild emotion. This evening, as Avi awaited his sister in his home, he adjusted the plates at the dining room table, wiped the insides of wine glasses with the bottom of his shirt and folded and re-folded the three maps he’d purchased that day—topographic, political, historical—and had fanned on the table’s end.
Foie gras—the controversial and expensive delicacy described by the renowned food encyclopedia Larousse Gastronomique as “one of the jewels in the crown of French gastronomy”—is made from the liver of a specially fattened duck or goose
