[Sca-cooks] period Jewish food

[JIMCHEVAL at aol.com]

Tangentially, does anyone know of mead (hydromel) being used in Jewish  
culture?

A 1928 account of the Rue des Rosiers in Paris shows the writer  being 
surprised to see people in a restaurant there drinking it (which he  clearly had 
never seen in Paris before).
 
This is doubly curious to me since a man's account of the food in a late  
eighteenth century yeshiva (probably in Metz) specifically says they had  
Burgundy on the Sabbath and holidays (but terrible, if kosher, wine the rest of 
 the week).
 
Note that by 1928 the population on the Rue des Rosiers would have  been 
more Eastern European, whereas earlier Jewish immigration was more Germanic  
(including Jews from Alsace, technically French - at least sometimes - but 
very  Germanic in culture). So this might be an Eastern European preference.
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

FRENCH BREAD HISTORY:  Seventeenth century bread
http://leslefts.blogspot.com/2016/02/french
-food-history-seventeenth-century.html









In a message dated 8/3/2016 8:20:44 A.M. Pacific Daylight Time,  
nostrand at acm.org writes:


Greetings from Sólveig! I would expect period Jewish food to be  very 
similar to regional cuisine except that it obeys dietary rules and  possibly 
includes some out of area recipes due to international trade or  families being 
forced to relocate fairly  often.