#diaspora cuisine

[3culturekosher]

Do you love shakshuka? If you’re uneasy about cooking shakshuka yourself, we’ve got tips for a smoother approach: like a goulash, shakshuka for your very first time!

#recipe #recipes #shakshuka #cooking tips #kosher #kosher food #kosher recipes #MENA recipes #MENA food #diaspora #diaspora cuisine #diaspora food #third culture kid #third culture kosher #3ck

[secular-jew]

The Jewish mark on iconic Irish cuisine:

Corned Beef and Cabbage is a popular dish among Americans on St. Patricks Day. Traditionally, in Ireland, cabbage was and is paired with pork bacon.

However, during the 19th century, as Irish immigrants moved to the U.S., they discovered there was a lower-cost meat alternative to pork. It was their Jewish neighbors who introduced the cured meat and Kosher butchers to the community when they noticed some similarities in the two salty meats. Cooking the corned beef together with cabbage proved to be a low-cost and delicious solution; and the rest is history.

#irish #Irish antisemitism #antisemitism #israel #secular-jew #jewish #judaism #israeli #jerusalem #diaspora #secular jew #secularjew #islam #corned beef and cabbage #corned beef #cabbage #jewish history #lower East side #cuisine #food #Irish food #Irish cuisine #st patricks day #st pattys day

[rongzhi]

Evaluating American-style Chinese cuisine

English added by me :)

#douyin #video #tiktok #this is fucking sending me #as someone who in 1st grade had to sit through a classmate's 'international cuisine: china' presentation #wherein one of the foods she named was MACARONI SOUP #like. did we eat macaroni and cheese every tuesday for convenience when i was a child? yes. and was it fucking soupy? yes. but MACARONI汤?!? #and i did not know what the fuck orange chicken or general tso's chicken was until well into middle school #also until literally the moment i was double checking my translation just know #i've been thinking it was general tsao's chicken #*did not know what the fuck orange chicken was until schools combined for middle school & new ppl started asking if i liked orange chicken #my mom's friend owned a chinese buffet and that's basically where i tried american chinese food for the first time #and then her son made me sit there and watch him play sonic and halo on xbox #also did not know the difference between the chickens until literally this video #anyway diaspora experience amiright #cw food

[alatismeni-theitsa]

Hello. As a Greek-American that was lucky enough to spend a lot of time in Greece, whenever I think of a greek gyro, I think of a pork gyro with a distinct texture to the meat. Meanwhile here in the U.S., either because of ease of mass production or some other reason, doner kebab type meat (ground lamb and beef) is served in "Greek gyros". I asked my uncle about the reasoning Greek gyros were poorly translated/not representative of the usual dish and he explained it was because the doner kebab was popular in western Europe, then branched to the U.S. from there. Whenever I try to look up some kind of dialogue around the topic, especially in regards to why 95%+ of Greek restaurants serve it, I don't come up with much I feel like. Do you have any enlightenment of what changed or influenced Greek-Americans to serve non-tranditional gyros?

Also, unpopular opinion maybe but Greek food in the U.S. a majority of the time is not good. I lived many years relative to Tarpon Springs and would often try the food while also having a lot of exposure to actual Greek food in Greece, and it was... I don't want to be rude. But it's the greatest disappointment to struggle to find good Greek food when you miss it so much :'( I've lived in many other states too and I've found one place in Chicago I know of that serves pork gyros so far. One restaurant in Tarpon I'll admit impressed me and my grandfather with some dishes, but they changed management by the time I went again and they served the mousaka with marinara splashed on the plate.

Sorry for getting a little ranty, but I just do not see Greek-Americans talk about this and hoped you had some ideas/thoughts.

Greek dishes and menus from the US and Canada can legit scare me 😂😂 The marinara on the side....??? 😭

For why the dishes change, I can only speculate, based on what I've seen. I've seen that ethnic restaurants often adapt to the local taste buds. I suspect most Greeks, desperate to gain money in the US, would adapt to make their food appealing to the locals and the local minorities who are not allowed to eat pork - the last addition is for the gyros meat. Maybe as the generations pass, the younger members change the dishes according to what's popular in the area.

More for gyros: Perhaps lamb and beef was the meat mostly available to them - maybe because Judaists or Muslims were already in the area and buying a lot - so they could get it easily and cheap. And then maybe it stuck, because people came know the Greek version as such.

#answered #gyros #greek diaspora #Greek cuisine

[foodtellsastory]

#african cuisine #african diaspora #american cuisine #black chefs #black history month

[pronouncingitwang]

.

#truly no faster way to make me so so ill than the seol and the seolite diaspora DE tag on ao3. not in a bad way not in a good way either #also last week i hung out w a friend i hadn't seen in a while and we joked about diaspora lit bingo a lot #but yeah idk. the way my sister is reconnecting w her asianness through like. kdramas/cdramas and kpop etc #the way i only have about 4 chinese language songs liked on spotify and they're like #one from the CRA soundtrack two bc i looked up an artist whose photos were on tumblr and who i found hot #and one from my white roommate who's learning mandarin #and i wonder if my parents are like. so bummed that we ignored them and made fun of their shows and music and accents as elementary schoole #and now they see her doing this and me. idk. claiming POCness via something i never engaged with in a way i find satisfactory #or idk. the whole immigrant parents being your passports to your language/culture and once they die it's game over #ESP bc you only ever took enough chinese classes to graduate hs or college no more #and kim kitsuragi is suchhhhhhh an interesting look at that bc like. he is an orphan and he does have zero cultural or language ties to seo #like. he would absolutely dannyamericanbornchinese himself if he could #and i want him to reconnect like i imagine him reconnecting w being asian and it causes feelings of comfort and such in me #but like. he shouldn't have to obviously and #one of the notes of a fic in that tag is from a biracial person who says #I flip between wish fulfillment and scrutinizing the degree Kim 'needs' to reclaim his heritage #and like yeah. yeah. that thing #and idk i don't think there's a distinct chinese-american culture the way that chinese-american cuisine is like. A Thing you know #maybe i'd feel better if there was that #and if there was just one other seolite person in disco elysium but i think kim's racial isolation is purposeful #what is there for me but to idk. reread the joy luck club and have another crisis about it #personal

[beautiful-basque-country]

It seems like some of the commenters were still super horrified despite reading the journalist’s explanations for why Basques in the US adopted the foods they discovered here as part of their cuisine! Would you be interested in a Basque-American meal though?

Kaixo!

We guess this happens because we're super proud of our cuisine and believe ours is the only way to go when you're cooking Basque foods. It's not. But it's hard to swallow because there are many dishes in Basque-American cuisine that we consider foreigner - ie pasta, that only belongs to Italian cuisine in our book, or Mexican salsa.

We personally would love to taste Basque-American cuisine though. We're sure we'd find some dishes we like and that we may include in our recipe notebook, why not??

#euskadi #euskal herria #basque country #pais vasco #pays basque #food #basque diaspora #usa #basque american #basque cuisine #culture

[femme-objet]

personally this whole thing has been an occasion to learn that actually boiled peanuts are not the same thing as peanut soup, from west africa. and that there’s a peanut stew that exists, also from west africa

#interesting to see the parallels across the atlantic though #between african and african diaspora cuisine

[languagexs]

Sudanese Language Unites Generations Around Sudanese Food: Discovering the Flavorful Cuisine of Sudan

Traditional Foods and Unique Flavors of South Sudan Sudanese cuisine reflects Sudan’s diverse ethnic makeup and geography with African and Middle Eastern flavors melding over its crossroads location history. However, as elders pass treasured recipes to new generations overseas, language gaps arise requiring translation services to preserve cultural connections. This article explores staple…

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#African cuisine #cuisine preservation #culinary traditions #cultural preservation #Diaspora Communities #food translation #Interpreter Services #Medical translation #multiculturalism #Sudanese cuisine #Sudanese culture #Sudanese food #Sudanese language

[cartoon2023]

A Thoughtful Exchange: Exploring Culture and Cuisine

#culture is #culture of corruption #culture war #culture club #history #culture shock #archaeology #museums #diaspora #world history #cuisine #dish #side dish #flavor #version #ingredients #codename kids next door #stray kids #kids #kids room #kids toys #children #child #family #parents #dishes #child reader #Youtube

[warriorfujoshi]

fighting for my life with this assigned reading about ramen

#my hungry ass could not be an anthropologist #the main issue is that the assigned reading is only the introduction of a book #and thus it meanders and speaks in a tone of mysticism about the noodles in order to hype the rest of the book up #so its hard to summarise everything #yes i could include research from the rest of the book #but i am oh so lazy #and i have not the time #to be reading a whole entire book #and taking notes #and summing it up #and god forbid citing it #sigh~ #Diaspora Exclusion and Appropriation: The Cuisine of the Korean Minority in Japan would never do this to me

[havatabanca]

#deepawali #deepavali #mauritius #cuisine #crackers #cracker industry #sivakasi #sivakasi crackers #caribbean divali #caribbean #hindu diaspora #desi diaspora #south asian diaspora #indian diaspora

[gothhabiba]

When my life journey took me to Italy, even the mere glimpse of an Israeli flag flying over a food stall in the city of Varese would provoke me. “This is our food!” I told my colleague. “Israelis can sell mujaddara, hummus, maqlubeh and falafel, but they cannot declare them their property!” As if stealing the land, water, and air were not enough?! This food is part of our identity and culture. For me as a Palestinian, each plate has a story that relates to my people, the state, and the fragrances of my homeland.

Israel uses food to claim ownership of the territory and encourage tourism, not only internally but also abroad, featuring it in advertisements and in articles published in international newspapers and world-famous magazines. Israeli chefs present huge events in which they appropriate Palestinian cuisine and our cultural foods, denying the origins of these foods and pretending that they are theirs. As Israelis proclaim ownership of plates whose origins lie in the Middle East, the Levant, or even Egypt, they deny the existence of the people who live on this land and whose dishes and recipes are much older than the state of Israel.

Someone as tenacious as I cannot let this go by unchallenged. Instead, I have decided to use food as a soft power tool to fight the occupation. Food has become my means to speak about Palestine.

Historically, cuisine has been a mirror of civilization, culture, heritage, and the economic status of a people. Likewise, Palestinian dishes reflect all these aspects and elements. Take musakhan, for example, a Palestinian farmer’s dish that traditionally has been cooked during the olive harvest season: tabun bread is drenched in olive oil, covered with onions that have been caramelized in olive oil, and topped with sumac. All these ingredients are the fruit of Palestinian land. As living standards rose, chicken was added, then toasted almonds and pine nuts were sprinkled on top. But despite these changes, the dish has kept its original flavors as its essence has been passed down from generation to generation, preserving the authenticity of the dish.

Our occupiers can take possession of our food in the material sense, as they have done and continue to do with our land. But they cannot transmit its history, traditions, and associated sentiments because we Palestinians consider our food to be a thread that brings us together and connects us to our homeland – especially those of us who live in the diaspora.

It is no coincidence that many Palestinian poets and writers talk about food when they express their longing for their homeland. The famous Palestinian poet Mahmoud Darwish, for example, wrote while in exile, “Dearly I yearn for my mother’s bread, my mother’s coffee.”

Food is part of Palestinian identity wherever we go. It reflects our culture, heritage, and personality.

– Fidaa Abuhamdiya, "The Soft Power of Palestinian Food." This Week in Palestine Issue 286, February 2022. Palestinian Cuisine: From Tradition to Modernity. p. 57.

#Palestine #food #quote #readings

[whatlieswithintheorchard]

CHECK OUT THIS REALLY COOL BOOK ABOUT AFRICAN-JEWISH COOKING!!

Michael Twitty, the James Beard award-winning author of the acclaimed “The Cooking Gene”,explores the cultural crossroads of ✡️Jewish and African diaspora cuisine and issues of memory, identity, and food🥘.

To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them.

The question that most intrigues him is not just who makes the food, but how the food makes the people. Jews of Color are not outliers, Twitty contends, but significant and meaningful cultural creators in both Black and Jewish civilizations.

“Koshersoul” includes 48-50 recipes.

#jewish #jewish resources #jumblr #jewish tumblr #gay jew #jewish lgbtq+ #lgbtq+ #food #history #recipes #book #i got a chance to see him in person and he is so sweet and so amazing #the recipes are also really good #but the real treasure is the history the book tells

[bill-the-dog-for-the-check]

Let's talk about Israeli cuisine.

Unfortunately, I have less experience with it than I should, as it looks absolutely delicious, but I've never had any. Diaspora Jew in a place with few Jews or Israelis moment :(. And I'm talking less about Israeli cuisine and more about how it's perceived--namely how it's taken from Israelis, denigrated as 'not Israeli', as having been 'stolen' from Arab cuisine as a part of a broader project of 'cultural conquest'. Looking at you, Joseph Massad.

This assertion is not only a bald-faced lie, it is also deeply antisemitic. People have the right to make food. Nobody's going to call a non Italian racist for making or eating Italian food. Nor would an Italian be culturally appropriating if they eat sushi. Yet Jews and Israelis are stealing if they make Middle Eastern food?

More than that, though, it ignores Jewish history. Jews have lived in the Middle East for... as long as homo sapiens have lived in the Middle East? Mizrahim, who make up most of Israel's population, did not grow out of the ground in Israel from 1948-1979. They were expelled, violently chased out of the Muslim-majority countries they had lived for millennia. Before then, they sustained themselves on falafel, couscous, hummus, tahini, halva, shawarma, and every Middle Eastern food under the sun. If there were such a thing as the 'right' to make food, they'd absolutely have it.

But it's instead 'colonization', 'cultural appropriation', and 'cultural conquest'? To bring the culinary practices they and their ancestors had been practicing since Judaism began to the only country that had thrown open their doors to them? After experiencing pogroms, riots, anti-Jewish legislation, the world once sat by and did nothing to stop it. Again. And then members of these countries have the gall--the audacity and sheer disrespect--to accuse them of pilfering their own fucking culture?? After violently kicking them out???

Like, it blows my mind how many injustices Israelis are subjected to by moronic protestors who think 'Zionism is racism' or whatever. Every time someone posts about Zionist colonization of Palestinian food and culture, they're ironically themselves indulging in cultural erasure. The fact that Palestinians often make the same foods isn't indicative of a supposed Zionist plot to exterminate Palestinians and steal their culinary practices, but rather reflective of their shared origins as being Middle Eastern. But these online 'activists' don't care--nor do they care that the implied 'Zionist plot' that runs through their claims is textbook antisemitism.

Middle Eastern food is widespread in Middle Eastern countries. When Middle Eastern people get kicked out of Middle Eastern countries and go to another Middle Eastern country, they make... Middle Eastern food. Shocking, I know.

It isn't stealing. It isn't cultural appropriation.

Now, gut shabbos everyone.

#jewish #jewblr #jumblr #antisemitism #anti zionisim #judaism #leftist antisemitism #israel #israeli food

[edenfenixblogs]

Look what Google just recommended to me!!!!

I already own (and love) Shabbat and Portico.

But I am OBSESSED with the rest and must acquire them immediately.

Top of my list is Love Japan because LOOK AT THIS BEAUITFUL BOWL OF MATZO BALL RAMEN!!!!!

We hear a lot about Jewish people in Europe and MENA, but we do not hear a lot about Jewish culture as it blends with East Asian cultures, and that’s a shame. Not just because it erases the centuries of Jewish populations there, but also because there are plenty of people of mixed decent. People who may not have come directly from Jewish communities in East Asia, but people who have a Japanese Father and a Jewish Mother, for example. Or people in intercultural marriages. These are all real and valuable members of the Jewish community, and we should be celebrating them more. This cookbook focuses on Jewish Japanese American cuisine and I am delighted to learn more as soon as possible. The people who wrote this book run the restaurant Shalom Japan, which is the most adorable name I’ve ever heard. Everything about this book excites and delights me.

And of course, after that, I’m most interested in “Kugels and Collards” (as if you had any doubts about that after the #kugel discourse, if you were following me then).

This is actually written in conjunction with an organization of the same name devoted to preserving the food and culture of Jews in South Carolina!

I’m especially excited to read this one, because I have recently acquired the book Kosher Soul by the fantastic, inimitable Michael J. Twitty, which famously explores faith and food in African American Jewish culture. I’m excited to see how Jewish soul food and traditions in South Carolina specifically compare and contrast with Twitty’s writings.

I’m also excited for all the other books on this list!

A while ago, someone inboxed me privately to ask what I recommended for people to read in order to learn more about Jewish culture. I wrote out a long list of historical resources attempting to cover all the intricate details and historic pressure points that molded Jewish culture into what it is today. After a while I wrote back a second message that was much shorter. I said:

Actually, no. Scratch everything I just said. Read that other stuff if you want to know Jewish history.

But if you want to know Jewish culture? Cookbooks.

Read every Jewish cookbook you can find.

Even if you don’t cook, Jewish cookbooks contain our culture in a tangible form. They often explain not only the physical processes by which we make our meals, but also the culture and conditions that give rise to them. The food is often linked to specific times and places and events in diaspora. Or they explain the biblical root or the meaning behind the holidays associated with a given food.

I cannot speak for all Jews. No one can. But in my personal observation and experience—outside of actual religious tradition—food has often been the primary means of passing Jewish culture and history from generation to generation.

It is a way to commune with our ancestors. I made a recipe for chicken soup or stuffed cabbage and I know that my great grandmother and her own mother in their little Hungarian shtetl. I’ll never know the relatives of theirs who died in the Holocaust and I’ll never meet the cousins I should have had if they were allowed to live. But I can make the same food and know that their mother also made it for them. I have dishes I make that connect me to my lost ancestors in France and Mongolia and Russia and Latvia and Lithuania and, yes, Israel—where my relatives have lived continuously since the Roman occupation even after the expulsions. (They were Levites and Cohens and caretakers of synagogues and tradition and we have a pretty detailed family tree of their presence going back quite a long time. No idea how they managed to stay/hide for so long. That info is lost to history.)

I think there’s a strong tendency—aided by modern recipe bloggers—to view anything besides the actual recipe and procedures as fluff. There is an urge for many people to press “jump to recipe” and just start cooking. And I get that. We are all busy and when we want to make dinner we just want to make dinner.

But if your goal isn’t just to make dinner. If your goal is to actually develop an understanding of and empathy for Jewish people and our culture, then that’s my advice:

Read cookbooks.

#Judaism son #Jewish culture #Jewish cuisine #culinary tradition #culinary history #foodways #cultural preservation #tangible culture #jumblr #Judaism #food #cuisine #kugel discourse #Jewish joy #jewish positivity #Jews around the world #East Asian Jews