Ohio Jewish Chronicle, 1992-11-12

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THE
The Ohio Jewish Chronicle
Serving Columbus and the Central Ohio
Jewish Community since 1922
VOLUME 70 NOVEMBER 12, 1992
NUMBER 47 16 CHESHVAN 5753
DEVOTED TO AMERICAN AND JEWISH IDEALS
'Kindle Light for Peace'
to take place Dec. 13
page 2
Refugees in
live with fear, violence
page 3
CTA elects new officers
.... v     ,   .     page 4
Russian chefs to prepare
Nov. 22 Gourmet Dinner
page 5
Beth Shalom members
help Habitat for Humanity
page 6
EARLY DEADLINE
Thursday, Nov. 26, issue
NOON, THURSDAY, NOV. 19
Thursday, Dec. «3
NOQN, WEDNESDAY, NOV, 25
The QJGpffice will be closed on Thursday,
.    Nov. $6, and Friday, Nov. $7.
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Columbus, 'Ohio
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COMP
COMMUNITY FEATURE
Food Festival honors tradition of Jewish food
Traditions are inherent in
Jewish life. Perhaps the best-
known and most enjoyed traditions revolve around food and
eating. Friday night dinner with
challah, wine; chicken and far-
fel... Pesach dinner with matzah, knaidlach, chicken soup
and charosses ... Purim with
hamantashen ... and yontif
dinners with gelfilte fish, ku-
gels and brisket. In honor of
these "dining" traditions, the
Leo Yassenoff Jewish Community Center is hosting'the
Jewish Food Festival on Sunday, Nov. 15, from 1I a.m. - 7
p.m. Sponsored by Mt. Carmel Health and held in conjunction with Jewish Book-
fair, the day-long event will
include 14 food booths, a nutrition booth staffed by Mt.
Carmel Health, lectures, entertainment and cooking demonstrations throughout the
day.
The concept of hosting a
Jewish Food Festival for the
community grew from the
JCC's annua) Celebration of
Life. For past five years', Celebration of Life has focused on
a different aspect of Jewish
life, such as the immigrant experience, love and marriage
and aging. This year, it was
decided to highlight Jewish
food and, according to Mari--.
lyn. Skilken, event chairwoman, "as the theme began to
take shape, we realized an en
tire event could be devoted to
Jewish foods. Thus the Jewish
Food Festival was born."
For centuries, Jewish food
has been a source of pride and
identification to Jewish cooks
the world over. Throughout
history, religious dietary laws
and local customs have put
limitations on the types of
foods available to Jews. These
restrictions, rather than stifling culinary creativity, have
stimulated Jewish cooks to develop kosher cuisine that is delicious and diversified.
Because the food is as diversified as the Jewish people, the
influence of culture has added
great diversity to the menus.
Esther Shirin, volunteer cook for the Jewish Pood Festival,
prepares strudeL
In fact, Jewish cuisine has had
an international flavor for
over 2,000 years. The Jewish
. Food Festival will acknowledge this diversity by featuring ethnic Jewish foods of
Eastern Europe, the Middle
East, Russia and Israel.
Recognizing ah American
Jewish tradition, special treats
from Ratner's on Delancey
Street in New York are being
flown in especially for the festival. Dishes served at other
booths will be made by community volunteers, based on
the recipes of Columbus "culinary mavens."
Recipes for all of the dishes
featured at the festival and hundreds more have been compiled
in a cookbook created especially
for the festival by the JCC and
Mt. Carmel Health. Columbus
Cooks Kosher, while it contains time-honored recipes, is
modern in that it provides nutritional information along
with each recipe. The cookbook will be on sale throughout Jewish Bookfair for $10.
Recording the treasured
family recipes of Columbus
cooks was no easy task. According to Pauli Greenberg,
cookbook chairwoman, "Jew*
ish cooks are lovingly known
as 'walking recipe books,' often creating wonderful dishes
from memory alone. A pinch
of this or a handful of. that
see FOOD pg. 15
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