Music and cuisine of the Ashkenazi

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

MUSIQUES JUIVES D’HIER ET D’AUJOURD’HUI - TUESDAY MAY 6TH 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…

JFM32_musiques et cuisines juives ashkenazes - Hervé Roten (Judaïques FM 94.8)

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