AboutLindsey is Reform and Ashkenazi and lives in New York, which probably makes her the most likely ever to make this sort of a blog. She does comics and is best, Jewwise, at 20th century history and Israeli snack food.
filiochtnaofa asked: new favorite blog
I’m aways v surprised to get these messages considering I just reblog from like the same two blogs all the time
alexanderperchov asked: so when i was growing up my family never did the jew christmas thing we always just did a normal night in or sometimes i went to another house and did christmas as if i were a cameraman on an animal planet special on goys. and then last year we decided to do the full thing. and we were like this can't be too much of a thing right? we've never done it? but. we went to chinese after the movies and ran into three rabbis, a cantor, and half my old b'nai mitzvah class. my town's not even that small.
dang they must have good food there
hebrew ‘doesn’t have words’ for kangaroos and bananas. it’s that pure.
So Hebrew doesn’t have swear words. It just doesn’t. It’s that pure.
Not that people who speak Hebrew don’t swear… they just use Arabic words instead of their own tongue.
I dare you to tell me that’s not super interesting.
this…is not true
wh hebrew isn’t pure it’s OLD modern hebrew has a lot of loanwords from arabic (and other langauges) bc the language had only been used ceremoniously for over a thousand years when early zionists revived it, I have no idea if every hebrew swear word is a loan word or not but like first of all loan words are part of a language, english has so many loan words it’s hard to even say what parts of it are original (if any), and secondly if hebrew swear words are all loan words it’s prob bc nobody could remember how people swore in ancient israel, that was a long-ass time ago. not because they didn’t? idk what you’re trying to say
A little taste of my ancestors journey after the expulsion from Spain in 1492…
"The sweet-sour journey of Sephardic cookery and Ladino language started more than half a millennium ago. In the summer of 1492, the ports of Spain witnessed the start of a sad journey. Ships taking sail from Seville and Cadiz were packed with people who were forced to begin anew in order to remain who they were. These were all the non-Catholics, primarily Muslims and Jews of Spain who were expelled from Spain by the Edict of Alhambra, issued by Queen Isabella and King Ferdinand. The majority of the Spanish Jews who refused to convert to Christianity were welcomed to the Ottoman Empire by a special decree of Sultan Beyazıd II.
The Sephardic Jews had plenty to offer in their new country, though they were not allowed to take their belongings or any money with them. They left Spain with nothing, but with two unmatched treasures hidden in their mouths: Taste & Tongue; the taste of the food their mothers cooked, and their mother-tongue, the language they spoke. Neither would remain the same for the next 500 years but these two distinct cultural features continued to mark the community to this day.
The Judeo-Spanish or Ladino was soon to be considered as the common language of Ottoman Jews. In Ottoman lands there were already other Jewish communities, mostly Greek-speaking Romaniot Jews, or Arabic-speaking Mizrahis before the arrival of Sephardim. However, the newcomers assimilated other Jewish groups within a century of their arrival and medieval Castilian became the language of all Jews. Funnily, one Ottoman traveler visiting Spain later reported that it was strange that the people of Iberia spoke the Jewish language although they were not Jewish.
Sephardic food and eating habits were greatly preserved in Ottoman lands, probably because 15th century Spanish-Jewish and its contemporary Ottoman food culture already had an affinity with one another. The tastes were already familiar, the two food cultures shared a common heritage, both having influences from the Middle East. This was because of the fact that the Sephardic cuisine was a testament of the Westward journey of the Jews together with the initial Muslim expansion, as it carried strong traces from the early Medieval Arabic cuisine, which also served as an intellectual and cultural model for the later Ottoman court culture. Two cookbooks, 13th century Iberian Al-Andalus and 15th century Ottoman Shirvani, were both greatly based on 13th century Baghdad text Kitab al-Tabikh, also known as Al Baghdadi. The Jews had left Spain for a land that they thought was totally foreign, but in terms of foods and foodways, their destination turned out to be far more familiar to them than they had imagined. “ http://www.hurriyetdailynews.com/empanadas-with-turkish-delight.aspx?pageID=238&nID=59222&NewsCatID=473