Why is Ashkenazi food suddenly cool?

Ashkenazi cuisine—long stereotyped as heavy or bland—is suddenly enjoying a revival. Traditional Jewish dishes like gefilte fish, knishes, and brisket are being rediscovered and reinterpreted by young chefs, food bloggers, and restaurateurs.

The resurgence reflects a broader cultural reawakening, especially among Jewish millennials looking to reconnect with heritage in fresh ways. In cities like Toronto and New York, diners are seeing classic Eastern European Jewish recipes reimagined with modern ingredients and techniques. This trend is also tied to rising pride in Jewish identity, particularly amid growing antisemitism.

Food is becoming a means of cultural assertion. However, some purists worry that culinary reinvention may dilute authenticity. Others argue that adaptation is a natural part of living tradition. Whether nostalgic or innovative, Ashkenazi food is reclaiming space on menus and in cultural discourse.

Read Original Article: The CJN

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