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New York Times’ Food Writer Melissa Clark Loves French Cuisine and Sunday Bagels
From fancy French food to the best bagels in Brooklyn, Clark is a true expert.
Israel, Israel History, Israeli-Palestinian Conflict, Modern Israel, Study
The Beginnings of the Territorial Conflict
An overview of Israel's relationship to the Sinai, the Gaza Strip, Jerusalem, the West Bank, and the Golan Heights, 1948-67.
Elizabeth Gertrude Stern
An immigrant's memoir of intergenerational conflict.
Jewish Culture, Jewish Literature
Anzia Yezierska’s “Bread Givers:” A Lens on the Beehive of the Lower East Side
In "Bread Givers," her 1925 novel, Anzia Yezierska explored a world of pushcarts and tenements.
Beliefs & Practices, Clothing & Appearance, Pray, Study
Men’s Head Covering in Synagogue: Reform Judaism’s Views
Changing ideas about whether men should wear a kippah (skullcap) during prayer reflect development and maturation of American Reform attitudes toward tradition.
Learning To Cook in My Southern Jewish Kitchen
There are many stereotypes about Jewish mothers. Some of them are positive, some less so. But we all know them ...
Jewish History, Mixed Multitudes, Study
Is Good Food Excessively Indulgent?
(Cross-posted at The Jew and the Carrot) I wrote about this once before, but wanted to return to the topic ...
How Summer Camp Became A Jewish Thing
A history of this iconic institution in American Jewish life.