On Wed, 24 Sep 2014 19:48:24 -0500, Janet Wilder >
wrote:

>On 9/24/2014 5:18 PM, Boron Elgar wrote:
>> This article talks about how a staple of Jewish holidays - gefilte
>> fish - as well as other Eastern European Jewish dishes changed with
>> the use of sugar beets in the early 19th century.
>>
>> It also indicates how the same ethnic foods cam be made in very
>> different ways depending on local custom.
>>
>> http://www.npr.org/blogs/thesalt/201...ewish-identity
>>
>>
>> L'Shana tova.
>>
>> Boron
>>
>
>
>Interesting article. My late husband, of blessed memory, was a Galitz.
>I'm a Litvak. There were many differences in how I cooked than what his
>grandmother made. The biggest difference was just the opposite of that
>map. It was matzoh brei. He liked his savory, with sauteed onions and
>I liked mine sweet, with sugar and cinnamon. I would make both
>versions, one for him and one for me.
>
>He also only used sour cream on his potato latkes and I only used apple
>sauce, again, a reverse of the sweet and savory line on the web site.

I am not Jewish. We are Lutheran. My hometown had virtually no
Jewish presence. It was heavily German and Yugoslav. In my own
family -- mother and father -- we had the savory vs. sweet in the
family dishes. Dad used sugar, mom used salt. And on and on. I
always wondered where that came from. Apparently it came from old
country traditions.
Janet US