Food For Thought

There’s an old Spanish proverb that says, "The belly rules the mind." Our question for this issue: "What does the mind say about how we feed our belly?" It’s been five years since we launched 614, and it’s high time we talk about food. Forget favorite recipes; we thought it would be fun to ask the oft-overlooked culinary questions: How did we end up eating Chinese food during Christmas? Why is it as nourishing to make chicken soup as it is to eat it? Why are some women so scared to loosen up in the kitchen? We hope this issue whets your appetite and leaves you hungry for more.

Chag Sameach,

Michelle Cove, Editor, mcove@brandeis.edu

In This Issue

• Feed Me, Bubbe

  How one Jewish grandmother is using the Internet to get audiences jazzed about blintzes and borscht.

• Cooking Outside the Lines

  Why it’s time that we all loosen up a little in the kitchen.

• The Knish Hunt

  A journalist goes on a quest to learn all she can about the beloved Jewish pastry.

• Chicken Soup for the Soul

  Why the very act of making this traditional soup improves our well-being.

• Jews and Chinese Food: A Love Story

  What exactly is behind our love affair with egg rolls and chow mein noodles?

• Resources - Vol 6, Issue 3

  A sampling of resources that provide more information on Jewish food and food culture