<iframe src="//www.googletagmanager.com/ns.html?id=GTM-K3L4M3" height="0" width="0" style="display:none;visibility:hidden">


Jewish food to relish and cherish

13 April 2019

9:00 AM

13 April 2019

9:00 AM

In matters of culture and ethnicity, I take my lead from my old friend and guide Sir Jonathan Miller. Like him, I count myself as Jew-ish, and, as every Jew-ish person knows, you are what you eat; these traits are expressed most poignantly in our food. Not in the ancient (and incoherent) Hebrew dietary laws, which make it impractical, impossible even  —  for the few observant Jews who remain on this planet — to eat an everyday British or American diet; but in the foods that we relish, cherish and feel nostalgia for.

Already a subscriber? Log in

Subscribe for just $2 a week

Try a month of The Spectator Australia absolutely free and without commitment. Not only that but – if you choose to continue – you’ll pay just $2 a week for your first year.

  • Unlimited access to spectator.com.au and app
  • The weekly edition on the Spectator Australia app
  • Spectator podcasts and newsletters
  • Full access to spectator.co.uk

Unlock this article


You might disagree with half of it, but you’ll enjoy reading all of it. Try your first month for free, then just $2 a week for the remainder of your first year.


Don't miss out

Join the conversation with other Spectator Australia readers. Subscribe to leave a comment.

Already a subscriber? Log in