Back to the Future: 50 Years of Jewish Food

Jewish food in 1975 was limited and often bland, with bagels rare outside major cities and gefilte fish mostly from jars. Community cookbooks reinforced traditional gender roles but began introducing Sephardic dishes. Since then, Jewish cuisine has evolved dramatically—blending old favourites with global influences like kimchi and shakshuka.

This shift reflects changing American tastes and a desire to modernize tradition. Today’s Jewish food scene is vibrant, diverse, and rooted in both heritage and innovation.

Read Original Article: Moment Magazine

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