In "The Magic Ladle: Women, Science, and Nutrition in the History of Israel" by Erela Taharlev Ben-Shachar, the author explores how food, particularly the orange and vegetables, played a significant role in the evolution of the Israeli kitchen and society.

In this nostalgic article, Michael Barrie reflects on the Jewish delis of his past and the memories associated with each one.

Michael Twitty, a renowned chef, author, and food historian who is proudly Black, gay, and Jewish, discusses race, religion, politics, and food in a recent interview with Rivka Campbell.

The origins of pastrami have been a topic of controversy, with some claiming it is from Texas, not New York.

In the past, bagels were a popular snack in Vilnius, Lithuania, especially among the Jewish community.

Mustard has become the unofficial condiment of Jewish delis and is a staple in Jewish cuisine.

Susan Weingarten's book "Haroset: A Taste of Jewish History" delves into the significance of haroset, a staple food of the Passover Seder, by exploring its historical evolution, cultural variations, and symbolic interpretations within Jewish tradition.

Fania Lewando, a chef and owner of Vilna's Vegetarian-Dietetic Restaurant in pre-Holocaust Poland, highlighted the benefits of plant-based foods in her 1938 cookbook, recently translated into English.