Music and cuisine of the Ashkenazi

A radio program of the European Institute of Jewish Music hosted by Hervé Roten

MUSIQUES JUIVES D’HIER ET D’AUJOURD’HUI – MAY 6, 2014, JUDAÏQUES FM (94.8), 21H05


Can we talk of Ashkenazi cuisine without speaking of potatos (bulbes), herring (shmalz hering) or even stuffed carp (gefilte fish) ? Ashkenazi Jewish cuisine is a language itself. Like the Jewish mother, it feeds the children with its traumas and settle them in their Jewish identity.

All these dishes that we liked or hated, we talk of them with fervour, when we age 40 and over. The knedlers of our mother, her delicious chopped liver, all bring us back to a blessed youth where life was simple: either we ate what in our plate, either we were partly responsable for world hunger !

But Jewish cuisine is not just guilt, it is also a pleasure for the senses. So much that many artists sing it with humor and nostalgia. From the recipe of the gefilte fish to varnitskes, from latkes, tsibeles to gehakte leybelekh, there are plenty of songs we enjoy with delectation without gaining one pound!

With lots of humor and knowledge, Arielle Sion, great connaisseur of Yiddish culture, gives us the secrets of Ashkenazi gastronomy through Yiddish songs.

A light broadcast for a subject sometimes hard to digest…

herve_photo_retouche_fond_uni_bleu_500px.jpgOfficer of the Ordre of Arts and letters, PhD in musicology at Paris University Sorbonne, prize-winning graduate from the Conservatoire National Supérieur de Musique et de Danse de Paris, Hervé Roten is the director of the European Institute of Jewish Music since its creation in 2006.
Ethnomusicologist, he quickly developed an interest in the safeguard and digitization of archives, subjects he taught for several years in Reims and Marne-La-Vallée universities.
Author of many articles, books and recordings related to Jewish music, producer of radio programs, Hervé Roten is recognized today as one of the best specialists of Jewish music in the world.

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