Chocolate Trail Broadens: “Semi[te] Sweet: On Jews and Chocolate” Travels
I am very excited that the NYCs Bernard Museum exhibit, “Semi[te] Sweet: On Jews and Chocolate” based on my book, On the Chocolate Trail, will now be forging new paths as it travels around the country. We selected On the Chocolate Trail as the book title for a number of reasons. First, it evokes the diffusion of chocolate from Central and South America to the Old World and then further around the globe. Second, the title represents the journeys that Mark and I pursued as we explored and researched the stories of chocolate and religions. Finally, the title had meant my book tour as I have shared those stories around the country since the book was published. Now, the photos, labels and facsimiles based on the book will be available to communities everywhere.
This popular exhibition, created by the Bernard Museum of Temple Emanu-El, NYC, may now be displayed in your gallery space. Through images of memorabilia and facsimiles of archival materials, the exhibit highlights historical stories of refugee Jews who both worked in the chocolate business and contributed significantly to their respective Jewish communities. Jews, initially Sephardim and later Ashkenazim, were sustained by it in their relocations. The exhibition is based on the best selling book On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao (Jewish Lights, Second Edition, 2017).
For information about bringing “Semi[te] Sweet: On Jews and Chocolate” to your community, fill out the contact form.
The exhibition in the media:
Heritage Radio, “Food Without Borders,” Refugees, Jews & Chocolate with Debbie Prinz and Warren Klein
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Thank you to The Jewish Week’s Food and Wine for running my story, “Zooming for Challah.” The internet has been popping with real-time challah baking sessions since shelter in place began. These free pre-Shabbat meet ups nourish a hunger for recipes, relief, rituals, and relationships. Despite nationwide yeast and flour shortages, longtime bakers and novicesRead more ›
Celebrate the First Shabbat After Passover with a Shlissel Challah
Hasidic communities mark the first Shabbat after Passover with a special challah as they transition back to the world of chametz. They shape the first post-Passover Shabbat challah into a key. The key, or shlissel as it is called in Yiddish, is meant to symbolize openings, passageways, and transition. Rabbi Pinchas Shapiro of Kovitz (b.Read more ›
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Some Previous Posts
(in alphabetical order)
- Ambasha (aka Himbasha, Hambasha) Ethiopian Wedding Bread
- Boulou: North African Orange Bread
- Challah Dough for Shaping
- Cheese Babka Recipe
- Chocolate Chip Cookie Chronicles: Inventions & Elections
- Kaak: Recipe for Crunchy Yeast Biscuits
- Lachuch (aka Lahoh or Lahuh): A Yemenite Flatbread for Shabbat
- Los Siete Cielos or Seven Heaven Challah Recipe
- Other Wedding Bread Customs
- Pan de Calabaza: Pumpkin Challah
- Panettone for Breakfast?
- 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
- Seeking A Shikker Challah
- 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