What Jewish mother is not concerned with what her offspring eats? Coming from a culture so concerned with its stomachs, most of us know how important it is to pass on to our children the enjoyment of preparing and consuming good food.
Countless articles tell us that the best way to achieve this is by setting a lifelong example to our kids about the value of communal eating.
Food is political – and nowhere are politics more evident that in The Gaza Kitchen, an everyday story of life and cooking in that narrow strip of fertility that separates the desert from the sea, served as a link between Europe and Asia and allowed Damascus to trade with Venice.
“The fish must be market fresh and the batter crisp and light. I have cod battered, but haddock in matzah meal, cod is just too thick for that. I like my chips dry and slightly crisp with lots of hot fluffy potato in the centre and only fried once. Malt vinegar, followed by salt, because if you put salt on first the vinegar washes it away.
I have a weakness for desserts. That weakness is that I’m not very good at making many of them. Like a lot of men, given the choice, I would survive on lumps of protein (although in my case I’m likely to make a hollandaise to go with my grilled salmon).