1,99 €
The Cochin Jewish Book Of Sweets And Drinks
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- FormatePub
- ISBN978-0-9919157-4-3
- EAN9780991915743
- Date de parution30/04/2016
- Protection num.pas de protection
- Infos supplémentairesepub
- Éditeurbalam9
Résumé
The exotic, kosher cuisine of the Cochinis is part of an important story about a microscopic community of Jews that had a joyful existence in a remote corner of India called the Kingdom of Cochin for two millennia. Living on the lush, rain-swept Malabar coast, they flourished without discrimination of any kind, in proximity with their Hindu, Christian and Muslim neighbours, mutually dependent on each other and transferring cooking styles and ideas throughout the centuries.
What stood out, however, was the strict adherence to the dietary laws of the Bible. With coconut and rice, jaggery and cane sugar and an abundance of fruits like mango, jack fruit, banana and guava, it was festive season throughout the year. They made and enjoyed jewel-like confections ranging from the 'motta salada', a unique and ultra-sweet egg yolk string delicacy, to golden-brown rice dumplings called 'neyyappams' along with a rich array of nut brittles, puddings, stuffed crepes, cakes and other sweets they describe as 'sublime'.
The Cochinis, most of whom who made 'aliyah' and settled in Israel in the 1950s continue to make and enjoy these dishes today.
What stood out, however, was the strict adherence to the dietary laws of the Bible. With coconut and rice, jaggery and cane sugar and an abundance of fruits like mango, jack fruit, banana and guava, it was festive season throughout the year. They made and enjoyed jewel-like confections ranging from the 'motta salada', a unique and ultra-sweet egg yolk string delicacy, to golden-brown rice dumplings called 'neyyappams' along with a rich array of nut brittles, puddings, stuffed crepes, cakes and other sweets they describe as 'sublime'.
The Cochinis, most of whom who made 'aliyah' and settled in Israel in the 1950s continue to make and enjoy these dishes today.
The exotic, kosher cuisine of the Cochinis is part of an important story about a microscopic community of Jews that had a joyful existence in a remote corner of India called the Kingdom of Cochin for two millennia. Living on the lush, rain-swept Malabar coast, they flourished without discrimination of any kind, in proximity with their Hindu, Christian and Muslim neighbours, mutually dependent on each other and transferring cooking styles and ideas throughout the centuries.
What stood out, however, was the strict adherence to the dietary laws of the Bible. With coconut and rice, jaggery and cane sugar and an abundance of fruits like mango, jack fruit, banana and guava, it was festive season throughout the year. They made and enjoyed jewel-like confections ranging from the 'motta salada', a unique and ultra-sweet egg yolk string delicacy, to golden-brown rice dumplings called 'neyyappams' along with a rich array of nut brittles, puddings, stuffed crepes, cakes and other sweets they describe as 'sublime'.
The Cochinis, most of whom who made 'aliyah' and settled in Israel in the 1950s continue to make and enjoy these dishes today.
What stood out, however, was the strict adherence to the dietary laws of the Bible. With coconut and rice, jaggery and cane sugar and an abundance of fruits like mango, jack fruit, banana and guava, it was festive season throughout the year. They made and enjoyed jewel-like confections ranging from the 'motta salada', a unique and ultra-sweet egg yolk string delicacy, to golden-brown rice dumplings called 'neyyappams' along with a rich array of nut brittles, puddings, stuffed crepes, cakes and other sweets they describe as 'sublime'.
The Cochinis, most of whom who made 'aliyah' and settled in Israel in the 1950s continue to make and enjoy these dishes today.
A propos de Dr Essie Sassoon
1,99 €