Over the years, we've published a few top 100 lists—all of
which were challenging to conceive and curate, incredibly fun to put together,
and controversial in their reception. But none was as challenging or fun—or
likely to be as controversial—as the one we're debuting today: The 100 Most Jewish
Foods.
Much of the list will be immediately recognizable to Tablet
readers: No one was going to leave out chicken soup or babka or shakshuka or...
matzo. But there are also dishes here that, for many, won’t be familiar at all:
unhatched chicken eggs and jellied calves’ feet as well as recipes from around
the globe and ones nearly lost to history. These are foods that were generated
by a people that became many peoples; a tribe at once bound together by a
shared tradition and separated by radically different host countries, cultures,
politics, and influences.
We found inspiration in this tension between what is shared
and what is not. Instead of organizing the dishes chronologically or by
originating region or—perhaps most absurdly—by numbering them one (“best”) to
100 (“least best”?), we decided to present them to you as we believe they exist
in reality: all on the same table.
With that, there’s only one thing left to say:
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