Food

No longer cheesed off

By Victoria Prever and Anna Harwood, May 2, 2013

With Shavuot approaching thoughts turn to all things dairy. And it is an area close to the hearts of many Israelis.

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Beware flawed theories

By Ian Marber , April 25, 2013

If I were to devise a diet plan that was built around a fallacy, or worse still, a biochemical impossibility, but the foods that were recommended were basically good, would that be dishonest? I grapple with this question when I read about the so-called “acid alkaline” diet. It is based on the theory that disease thrives in an acid environment but eating certain foods promote alkalinity.

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Overheard: ‘Is placenta kosher?’

By Michael Gefiltefest, April 25, 2013

We are heading towards the pinnacle of the Gefiltefest year with the fest taking place on the 19th of next month.

It is not too late to vote in the JC-Gefiltefest 2013 Food Awards. Who makes Britain’s best challah? Will Kaifeng scoop the Best Kosher Restaurant award for the third year running? Cast your votes at www.thejc.com/promotions/gefiltefest-jewish-chronicle-2013-food-awards

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Israel: ‘A real foodie destination’

By Victoria Prever, April 25, 2013

Rachel Johnson got her first taste of Israel 30 years ago when she and big brother Boris spent their summer — she on a post-school gap year and he on a holiday while at Oxford University — working on a kibbutz.

“My father was married to Jenny Sieff whose father, Teddy Sieff, was the then head of Marks and Spencer,” she recalls.

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Time to get running

By Laurel Alper, April 19, 2013

The London Marathon takes place later this month and I, like millions of others, will watch in wonderment as the runners push themselves beyond normal limits to complete the 26 mile, 385 yard distance, spurred on to achieve their personal bests or raise money for their chosen charities.

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Kosher bread’s new twist

By Victoria Prever, April 18, 2013

The bread revolution seems to have left the UK’s kosher bakery market behind.

In the past 10 years, artisan bakeries have sprung up all over the country offering all sorts of breads from sourdough to spelt. Israel is regularly touted as one of the trailblazers in the new fashion for handmade artisan loaves — their bakers flocking here.

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How to eat well: Add more fibre to meals

By Ian Marber, April 15, 2013

Unlike other elements of the diet fibre doesn’t get mentioned so often these days. Yet it’s a vital part of a healthy eating plan and many people simply don’t get enough.

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Wines to get you in the party spirit

By Richard Ehrlich, April 11, 2013

Every year, my wife has a birthday party. Not my favourite evening of the year. For me, to paraphrase Jean-Paul Sartre very loosely: “Hell is a crowded room with lots of people.”

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Everything you could wish to know about the knish

By Ruth Joseph, April 11, 2013

Now that chametz is back on the menu my thoughts return to one of my favourite treats — the knish.

Every nation has its knish or equivalent — the Brits or Cornish love a pasty, the Spanish, empanadas while the Chinese go wild for a wonton. Sephardi Jews plump for a bureka but for Ashkenazi folk, it’s the knish.

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When the chef met the bookseller

By Anthea Gerrie, April 4, 2013

He loves to eat, but when he opened his eclectic bookshop in London’s Temple Fortune and added a little cafe, lawyer-turned-bookseller-and-restaurateur Michael Joseph never imagined it would one day become a dining destination.

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