Jewish Food Quiz

Question 1 of 10

Which culture did NOT contribute to the formulation of Tunisian cuisine?

Question 2 of 10

"Jewish foods," such as bagels, knishes, and borscht originate from

Question 3 of 10

For Turkish Jews, new recipes were developed around ingredients that were available and inexpensive, such as

Question 4 of 10

How was the term "fressfroemingkeit," or "culinary Jew," used in the 19th century?

To describe assimilated Jews whose devoutness found expression only in eating the traditional dishes on Jewish holidays
To describe Jews who turned their backs on the typical Eastern European foods and instead ate Sephardic cuisine
To describe the Jews who preferred a rich and refined cosmopolitan cuisine shared by the Austrian-Hungarian Empire
To describe the Jews that stopped keeping kosher strictly

Question 5 of 10

The Jews of Baghdad and Persia mainly cooked what type of dishes?

Question 6 of 10

On Lag B'Omer, it is traditional to serve food that is

Question 7 of 10

Which food became a staple of German Jewish cooking after merchants traveled to Italy?

Question 8 of 10

Jewish style fried artichokes originate from

Question 9 of 10

The main ingredients of hummus are

Question 10 of 10

True or false: Traditionally, every Jewish lifecycle ritual is infused with a seudah, or a ritual celebratory meal.

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