Joan Nathan's memoir "My Life in Recipes: Food, Family, and Memories" offers a captivating glimpse into her 81 years of life as a celebrated Jewish food writer.

The Jewish culinary history of South Carolina dates back to the late 1600s when Sephardic Jews, exiled from Spain and Portugal during the Inquisition, sought refuge in the state.

In this episode of Unorthodox, the discussion centers around Jewish culinary history.

In Italy, a woman is reviving the ancient Jewish tradition of making kosher charcuterie out of goose meat due to the challenges of sourcing kosher goose meat in the country.

"In the podcast "Appetizing: An American New York Jewish Food Tradition" by the Association for Jewish Studies, host Jeremy Shere delves into the history and significance of the New York Jewish food tradition of appetizing with guests Eve Jochnowitz, Hasia Diner, Mark Russ Federman, and Norma Joseph. They discuss how appetizing stores, dating back to the early 1900s, offered fish, dairy, and related foods as a complement to meat-selling delis, shaping the culinary landscape of Jewish New Yorkers and reflecting how they lived and ate over the years."