Chocolate, Coffee, Tea and Me
Thank you to the Jewish Federation of Metropolitan Detroit for the invitation to speak at their event Chocolate, Coffee, and Judaism created in conjunction with the Detroit Institute of Arts exhibit “Bitter|Sweet: Coffee, Tea & Chocolate.” Not only did I have the opportunity to meet a curious audience, I also presented with Professor Howard Lupovitch from Wayne State University and the exhibit’s curator, Dr. Yao-Fen You. Federation’s Judy Loebl was a great host.
Since we are in the midst of a conversation about (the possibility of, perhaps,) a local New York area museum exhibit about Jews and chocolate, I was especially excited to see the chocolate appurtenances in person. Some I had seen in books, such as this porcelain of a woman drinking chocolate for breakfast. I love this piece since it demonstrates the use of the relatively new European technology of porcelain manufacture along with the relatively new appetite for breakfast chocolate drinking. The portrait also furthers a conversation about the colonial extract aspects of chocolate which continues to concern us in our chocolate consumption even today.
As the first hot, caffeinated drink to tempt Europe prior to coffee and tea, chocolate created a market for serving objects. These included chocolate pots and several styles of cups, such as these.
I also made special note of the design of the show, how the objects were displayed, the questions posed to viewers (such as which country sells the most coffee beans), the audio of Bach’s known Coffee Cantata, and the film clip of chocolate making from the Hampton Court Palace in England. The visual and the auditory were topped off by chocolate aromas at the gallery exit, where museum staff poured tastes of spicy sipping chocolates.
Los Siete Cielos or Seven Heaven Challah Recipe
Los Siete Cielos or Seven Heaven Bread Adapted from Rabbi Robert Sternberg’s The Sephardic Kitchen: The Healthful Food and Rich Culture of the Mediterranean Jews Yield: one large bread Allow time for the shaping of the various elements of this challah and enjoy the anise flavored liqueur in the dough. INGREDIENTS: 1 teaspoon plus 1Read more ›
Cheese Babka Recipe
CHEESE BABKA RECIPE Adapted from Beth Hensperger’s The Bread Bible: 300 Favorite Recipes Yield: One large cake DOUGH 1 tablespoon active dry yeast Pinch sugar ¼ cup warm water (105º to 115º) ½ cup (1 stick) unsalted butter, melted ¼ cup sugar 1 ½ teaspoons salt 2 teaspoons vanilla extract ½ teaspoon almond extract ¾Read more ›
A Shikker Challah
When I saw this recipe calling for brandy in challah, I had to try it. Liquor seemed such an unlikely ingredient for a challah. Titled “Chaleh I,” it seemed to have been a standard Shabbat bread in the collection of over 1600 recipes previously published in the Forward and gathered by Regina Frishwasser (“editor recipeRead more ›
What? No Babka at Catskills Hotels? *
The borscht belt must have been a babka belt. When thinking of chocolate babka, the Catskills came to my mind given the immense quantities of meichelach treats overflowing the tables there in the 1940’s-60’s. Babka must have been ingrained in the Jewish palate then, as it is now, I figured. Surprisingly, my search through several historiesRead more ›
Some Previous Posts
(in alphabetical order)
- A Chocolate Cake for October's Tricks: Devil's Food
- Announcing Second Edition: On the Chocolate Trail
- Book Optioned: Museum Exhibit
- Celebrating Ice Cream Month with Chocolate
- Choco-Travel Tips
- Chocolate Exhibit Hits the New York Times
- Chocolate Trail Broadens: "Semi[te] Sweet: On Jews and Chocolate" Travels
- How About Some Mindful Chocolate Tasting?
- Is that coffee or chocolate?
- Jews on the Chocolate Trail
- Launching The Chocolate Babka Project
- Lunch & Learn: Central Synagogue
- Lunch and Learn: Tasting the Best Chocolate
- Mothers and Survival by Chocolate
- On the Chocolate Trail in Belize’s Jungle
- Talking Chocolate in February
- Warm Up: 3 Historical Drinking Chocolate Recipes