The age of “New-ish Jew-ish” cuisine is upon us.
At least according to one of the food world’s top consultants, Baum + Whiteman, in their 2016 “Food and Beverage Trends” report. “We’re looking at grandchildren and great-grandchildren reinventing dishes and food ways that second generation immigrants turned their backs on,” states the report, “Chefs are juggling their culinary traditions with modernity.”
And their prediction seems to be coming true. This cuisine of third and fourth generation Jewish immigrants is making large waves in the food scene. Whether it’s a modern Israeli restaurant being named best new restaurant in America, excitement over NYC’s Jewish pop-up restaurants, or the fact that an Israeli pastry chef is being acknowledged by the James Beard Foundation, it seems that this new crop of chefs is finding footing in an impressive way.
It’s not just the restaurant world that’s seeing a change. Home cooks are taking an interest in the Jewish cuisine as well. As seen through the major success of cookbooks like Zahav: A World of Israeli Cooking and The Seasonal Jewish Kitchen: A Fresh Take on Tradition.
Whether you’re a fan of the this formerly unacknowledged cuisine or not, one has to admit that Jewish cooking is going through a modern revival. For those who are interested in trying their own hand at creating Jewish foods, check out our Modern Passover Menu.