The Jewish/Chinese Food connection has been, I'm sure, the subject of many a sociological thesis. For today, I bring you an NPR report, "A Fine Day for Chinese Food." You can listen to an interview with Donald Siegel, the author of From Lokshen to Lo Mein, a Kosher-Chinese cookbook. You'll find a couple of recipes there as well.
I admit to a fondness for what I would call the "original" Jewish Kosher Chinese cookbook published in 1963, The Chinese-Kosher Cookbook by Ruth & Bob Grossman--who wrote a series of these books, including a French-Kosher & an Italian-Kosher. It has been a re-released and you can find copies of the original on used book sites. I've already put in my dibs on the copy my mom has, bought when it first came out. The recipes may or not be great, but the names were great. I can't remember or find any of the names from the Chinese-Kosher book, but these names from the others will give you the idea: Filet Minyan, Pate de Foie Schmaltz, Blintz Suzette, Shicker Chicken Kiev.
So as I head off to my mah jongg game, also appropriate, I think, for a Jew on Christmas, take a listen, and have a nosh--an eggroll, perhaps.......
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