[Sca-cooks] Ashkenazic Passover recipes

[galefridus at optimum.net]

My wife has looked at just about every available Ashkenazic haggadah, starting from Amram (9th Century CE), who was not Ashkenazic, but whose version of the haggadah is the basis for everything else since then.  We have the advantage of relatively easy access to the Jewish Theological Seminary, which has one of the most comprehensive collections of haggadot in the world, and the Library of Congress, which also has an outstanding collection.

Regarding truly Jewish cuisine -- my wife has come to the conclusion that only a few foods are solely Jewish, with evidence for their consumption existing all the way back to Antiquity.  I don't recall all of them, but included are such things as matzah, charoset, and cholent.

-- Galefridus

> Message: 1
> Date: Mon, 4 Apr 2011 16:34:16 -0600
> From: Susan Lin 
> To: Cooks within the SCA 
> Subject: Re: [Sca-cooks] Ashkenazic Passover recipes
> Message-ID: 
> Content-Type: text/plain; charset=ISO-8859-1
> 
> Has your wife seen the Sarajevo Haggadah? I have a replica that 
> is just
> wonderful. It's story is facinating.
> 
> I agree with your interpretation that Jewish food was often just 
> the food of
> the day made for the Jewish/Kosher palate. I taught Jewish food 
> history for
> several years at religious school when I lived in Albany. I had 
> my head
> bitten off on this list when I tried to share some of my 
> knowledge so I just
> keep my mouth shut now.
> 
> Have fun and enjoy! Hag Sama'ach
> 
> Shoshanah