Ever hear of the subset known as gastronomical Jews? They're not religious, or at least not when it comes to mainstream Judaism. They don't connect to Jewish communal organizations. Israel's problems -- well maybe they're problems for the cousins, but not them. Why bother with all that craziness?
But boy, do they love to eat "Jewish." To which I say, what's not to like?
There's juicy hot pastrami on rye spiced with mustard (above), chicken matzoh ball soup and matzoh brei. There's also proper New York-style (always boiled first then baked) bagels, lox and cream cheese, and various kinds of pickled herring -- to name just a few of my favorites.
For end-stage gastronomical Jews, the taste of their favorite childhood foods is their last meaningful tie to their Jewish roots. For some, that fragile tie finally snaps when some cardiologist says it's time to cut back on the carbs, salt and artery-clogging fats packed into the traditional Ashkenazi Jewish diet.
In short, food is certainly a cultural and religious marker, which is why holiday food stories are a staple of feature section religion journalism.
But -- in a world where frozen, commercially pre-packaged (and comparatively tasteless, I might add) bagels can be had virtually anywhere there's a freezer -- food alone is no guarantee that a culture, any culture, will live on in its fullness.
Which brings me to Europe's ongoing attempts to manage its migrant crisis (click here for an exhaustive update) and a recent New York Times story about a Danish town's attempt to cope with it by eating pork.
