Music and cuisine in the Jewish tradition

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Cuisine in Judaism is a complete institution. Thus, the culinary customs associated to Jewish holidays, and generally passed on from mother to daughter almost as ancient as the Jewish History itself. It is interesting to notice that music and cuisine are often intimately linked. Traditionally, all meals start and finish by singing prayers.

The particularity of Jewish cuisine is in its capacity of integration of the cuisine of the host countries.

From the couscous to gefilte fish, the culinary art is sung by many artists with humor and nostalgia.


In this way, Jewish music and cuisine is passed on from generation to generation.



Sources :
- http://www.cclj.be/actu/judaisme-culture/cuisine-juive-ingredient-memoire
- https://www.bbfrance.org/Cuisine-et-Tradition_a195.html


Listen to the radio shows : Music and cuisine in the Jewish tradition, hosted by Hervé Roten

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  • Les merguez - Blond-Blond

  • Gefilte fish - Henri Gerro

  • Drink a glayzele wayn - Pourimspil

  • Le couscous du vendredi soir - Astride Ruff

  • Erets avat halav - Yaffa Yarkoni

  • Velanou iech falafel - Barukh Nadav

  • Fais moi du couscous cheri - Bob Azzam

  • Di Mame - Kocht Warenikes

  • Birkat hamazon - Rahem Muller

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