Jewish Food QuizIn Jewish life, food takes on all sorts of roles--traditional, social, and spiritual. Jewish cuisine evolved over centuries, in dialogue with local cultures and conditions. How much do you know about Jewish foods and their history?
Question 1. According to food historian Jennifer Berg, throughout the 20th century Jewish holiday meals and catered affairs such as Bar Mitzvahs and weddings were "all about quantity." This means:
That the variety of food represents numerous different cultures
The portions are much larger than they used to be
It's all about how many food sculptures you have at one event
Events have as many Jewish produced foods at one event as possible
Question 2. True of False: Most shtetl Jews had private cooking facilities.
Question 3. Leeks and fennel
Are not kosher and never used in Jewish cuisine
Are considered meat products for keeping kosher
Were first used in Jewish cooking before spreading to non-Jewish areas
Are considered dairy products for keeping kosher
Question 4. The customary vacation area of New York Jews in the 20th century is nicknamed after which soup?
Matzah ball soup
Broccoli cheese soup
Question 5. Truth or False: Polish Jewish food tends to be sweeter than Russian Jewish food, which tends to have pepper as a main spice.
Question 6. On Lag B'Omer, it is traditional to serve food that is
Question 7. Which culture did NOT contribute to the formulation of Tunisian cuisine?