Cholent: The Most Jewish Food on Earth: Book talk by Joel Haber

Cholent: The Most Jewish Food on Earth The word cholent (derivations include hamin, skhena, khalebibi – Yiddish: טשאָלנט) originates from medieval Europe and is associated with the Jewish tradition of slow-cooking stew for the Sabbath. According to author Joel Haber, chef and Israeli culinary tour guide, cholent is, indeed, “the most Jewish food on earth.” This one-pot meal has accompanied Jews wherever they moved, reflecting local tastes and readily available ingredients. Haber uses this unique foodstuff to trace the routes of Jewish migrations throughout the Diaspora. In his new book, Cholent, Haber offers up nearly 30 recipes in which he highlights how this embodies the Jewish story – starting in Mesopotamia and tracing each new place where Jews have settled. (Books will also be available for sale.) Haber’s talk is co-sponsored by Lifelong Learning and the Jewish Federation of Howard County.

Joel Haber is a scholar of Jewish food. His writings have appeared in The Nosher, CKBK, Tablet, A Jewish Journal (LA) and The Jerusalem Post. He can regularly be found on podcasts, in videos and in the press. His own podcast, “18 Jewish Foods,” is available on his website, “The Taste of Jewish Culture” (www.TasteOfJew.com), and on all major podcast platforms.