Cholent, the traditional hot stew served on Shabbos in observant homes, is actually a French word that had its origin in the 11th century. The bagel was first mentioned in 1610 in the records of the Krakow Jewish community. The babka had its origin in Poland in the early 19th century. The kebab has its origin in Persia and Turkey. These are some of the remarkable findings of an unprecedented “Encyclopedia of Jewish Food” (John Wiley & Sons, 2010) by Gil Marks, the award winning author, lecturer, and author of several cookbooks.

Marks is a recipient of the prestigious James Beard Award for his Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (Wiley 2004). The 656-page encyclopedia includes hundreds of kosher foods, tracing their origin to Jewish communities throughout the diasporan experience and offering authentic recipes for each of the categories.

Many chefs and other professionals in the kosher food industry consider the new Encyclopedia a trailblazing event that gives kosher an edge over any other food category. Said one chef: “It isn’t everyday that you get to read about kosher foods and live through the 3000-year Jewish experience as well.” He adds, “Remarkably, you begin to realize that these foods as have their cultures survived persecution, pogroms and even a Holocaust.”

(Source: Kosher Today)