My inspiration for the dishes I write about on Eating Jewish come from a variety of places that range from the numerous cookbooks that I have around my apartment, articles concerning Jewish food in newspapers and magazines, or simply the ingredients that I happen to have on hand at the moment. However, for this dish my inspiration came from my own academic work concerning the Moroccan Jewish community of Montreal.
My research focuses on the food of Passover within this community in order to understand the ways in which these foods and the practices surrounding them influence the identity of Moroccan Jews in Montreal. Through a series of interviews, I will examine the ways in which these practices have both changed and remained the same after having been transplanted to this new environment.
Read More: @ jwablog.jwa.org
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