Jewish music and cuisine

The 20th of June 2019, at the Cercle Bernard Lazare, Paris, Festival of Jewish culture 2019

An audiovisual conference by Hervé Roten about songs that describe Yiddish, Judeo-Spanish, Eastern and Israeli food specialties

Jewish cuisine is a language in itself. Substrate of the Jewish mother, it feeds the children their traumas and roots them into their Jewish identity. After our 40 years we speak of all those dishes we loved and hated with fervour. Our mother’s borekas, her marvelous chopped liver, her delicious couscous, all of them bring us back to a blessed childhood when life was simple : either we ate what was in front of us, or we were responsable for the immediate death of our mother !

But Jewish cuisine isn’t only guilt, it is also pleasure of the mouth. So much that many artists sing it with humor and nostalgia. From the recipe of the gefilte fish to the Turkish berencena, there are hundreds of songs that we can taste with joy, without gaining weight !

With a lot of humor, Hervé Roten delivers the secrets of Jewish gastronomy through Yiddish, Judeo-Spanish and Oriental songs.


Watch the conference : Jewish music and cuisine



Musical excerpts :
- Maman, petite maman - Astrid Ruff
- Levivot - Chansons de hanouka
- Hag Pourim - Chanson de Pourim
- Tsur Michelo Akhalnou - Kossi Revaya
- Le couscous du vendredi soir - Astid Ruff

Watch the three videos screened during the conference




In partnership with Le Cercle Bernard Lazare

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