Book Optioned: Museum Exhibit
Excerpted from my remarks at Opening Night at Temple Emanu-El, NYC, October 20, 2017:
Some people have books optioned for movies. I am so delighted that my book, On the Chocolate Trail (2nd Edition, 2017) has become a museum exhibit…
Thank you, Warren Klein, for your professionalism, creativity and collegiality in creating Semite Sweet, which displays some objects for the first time ever, much less together.
I appreciate that Gady Levy reached out to me with his vision about the uniqueness of an exhibit about Jews and chocolate.
I am grateful to Rabbi Davidson, the clergy team, and congregational leadership for the opportunity to bring the Jewish chocolate trail to this bimah.
… As you meander your own sweet trail through the exhibit I invite you to consider a few themes:
1. Chocolate provided business and trade opportunities to refugees in their relocations. Chocolate is a migrant food. Jews, initially Sephardim, later Ashkenazim, were sustained by it.
2. Second, while some historians of Jewish life identify the lachrymose tragedies of our past, these are stories of resilience and resourcefulness.
3. Third, chocolate drinking preceded eating chocolate which develops in the 19th century after the Industrial revolution.
I learned through research for the book about the Sephardi immigrants to the British Colonies in North America who were in the chocolate business: Aaron Lopez in Newport, RI and the Gomez family in NYC. These were people who returned to their Jewish identities by escaping Spain and Portugal.
Aaron Lopez immigrated to Newport from Portugal prior to the Revolution. Vastly successful trader and merchant, Lopez supported Touro Synagogue. Documents in the exhibit show that he distributed tzedakah to indigent Jews in the form of balls of chocolate. We also see in his papers the first known record connecting Pesah to chocolate.
In New York City, in the same period, five individuals in two generations of Gomez family traded, retailed, wholesaled and consumed chocolate. Patriarch Moses Luis Gomez escaped Spain as small child, possibly via Bayonne, France, ultimately to New York City. Gomez family members became founders of the Spanish Portuguese Synagogue, translators at the State Assembly, and donors to the rebuilding of Trinity Church’s steeple after a fire. Rebecca Gomez was one of few women selling chocolate and the only woman manufacturing it at Anne and Nassau. Her husband Mordecay’s Estate Inventory lists a chocolate pot, chocolate cups and cacao beans imported from Surinam.
These two Sephardi families, connected through familial and mercantile ties, not only supported themselves through their chocolate businesses and consumption of chocolate, they were also very engaged with their Jewish and non-Jewish communities.
Panettone for Breakfast?
While we tend to think of panettone as a Christmas bread, Jewish food writer Edda Servi Machlin shared this version of panettone from her childhood experiences in Italy of eating it for breakfast. She provides an authentic yet simpler process than most panettone recipes and a very tasty one at that. Enjoy it whenever youRead more ›
Kaak: Recipe for Crunchy Yeast Biscuits
Eat kaak all year round or save them for special celebrations, as do many communities of the Middle East and Sephardim (Jews descended from Spain). Kaak (kahk, ka’ak) are ubiquitous, multi-faith and multi-cultural doughy treats eaten throughout the Middle East where they take on regional flavors. In Arabic kaak means cake or baked good.The EgyptianRead more ›
Boulou: North African Orange Bread
Almost cake-like, though not a cake, this orange tinged bread enhances any holiday table. Read my story about diasporic Rosh Hashanah celebratory breads at the Jewish Week, “Beyond Challah and Honey.” Prep time: 2-2.5 hours Rising time: 40-45 minutes Baking time: 30 minutes Yield: 2 small loaves adapted from Jewish Food Experience, Leah Hadad INGREDIENTSRead more ›
Pan de Calabaza: Pumpkin Challah
This bread brings fall ingredients to your festive meals and reflects the longtime usage of pumpkin among Sephardi Jews. See the Jewish Week for my story about unusual Rosh Hashanah breads, “Beyond Challah and Honey: Rosh Hashanah Breads From Around the World.” Prep time: 30 minutes Rising time: 1 hour 45 minutes Baking time: 45Read more ›
Some Previous Posts
(in alphabetical order)
- A Shikker Challah
- Ambasha (aka Himbasha, Hambasha) Ethiopian Wedding Bread
- Cheese Babka Recipe
- Chocolate Chip Cookie Chronicles: Inventions & Elections
- Is that coffee or chocolate?
- Lachuch (aka Lahoh or Lahuh): A Yemenite Flatbread for Shabbat
- Los Siete Cielos or Seven Heaven Challah Recipe
- Lunch and Learn: Tasting the Best Chocolate
- On the Chocolate Trail in Belize’s Jungle
- Other Wedding Bread Customs
- Pan de Calabaza: Pumpkin Challah
- Recipe for Dabo: Ethiopian Pan Cooked Shabbat Bread
- Recipe for Fancy Shapes in Dough: Shaping Dough
- Saluf (aka Salouf or Saloof): Recipe for a Yemenite Flatbread for Shabbat
- What is the Chocolate Babka Project?
- What's a Key (shlissel) Challah?
- What? No Babka at Catskills Hotels? *
- Yeast Raised Khachapuri Recipe
- Yemarina Yewotet Dabo: Ethiopian Honey Bread