A review of what I covered in the previous episodes, along with a discussion of their significance, and of some of the foods I did NOT get the chance to cover.

I also look ahead to what is next for me and podcasting, now that this series has reached its conclusion.

Famously, there are no eggs and no cream in an egg cream. Rather than rehashing the how's and why's of the name or the alleged origin story of this refreshing drink, I want to focus on what's really important about it. How did it become a Jewish beverage, and why is its nostalgia value seemingly more important than its taste?

This episode's guest: Andrew Coe

(Full episode notes available at https://www.tasteofjew.com/podcasts/)

Real fermented sauerkraut (none of that immitation vinegary stuff) and charcuterie galore -- THAT is the Alsatian choucroute garnie. But what is the Jewish (à la Juive) version all about?

In this episode I explore what makes the Jewish style dish different, and how it exemplifies an entire class of Jewish foods: those in which the Jewish version is distinct from the non-Jewish type.

This episode's guest: Henry Lippmann

(Full episode notes available at https://www.tasteofjew.com/podcasts/)

Are bagels actually Jewish? This is one of the questions I hear most often from people discussing Jewish food. The answer, of course, is yes (or it wouldn't be on this podcast). But tune in to find out how and why.

More importantly, the changes that took place to the bagel once it reached American shores, and truly reached its iconic status, reflects the specific character of that country's Jews. What made American Jewry different from the communities that existed back in the Europe from which most of them came?

This episode's guest: Hasia Diner

(Full episode notes available at https://www.tasteofjew.com/podcasts/)

The diversity of the Jewish people is much broader than simply the large communities of Europe, Africa, the Middle East and the US. Perhaps most fascinating is uncovering small, or lesser-known Jeiwsh communities around the world. This episode is dedicated to them, and their foods.

The Bene Israel are one of the ancient Jewish communities in India, and Malida -- both the dish and the ceremony it accompanies -- signifies one of the unique elements of their identity. But it is no less Jewish than the foods and practices of more recognized communities.

Additionally, in this episode, I look briefly at foods and customs of the Beta Israel of Ethiopia, Romaniote Jews from Greece, Kavkazi or Mountain Jews, and the Surinamese Jewish community, among others.

This episode's guest: Shulie Madnick

(Full episode notes available at https://www.tasteofjew.com/podcasts/)

Chopped Liver engenders great passion within Jewish foodies. Love it or hate it, few are indifferent.

In this episode I explore its origins, and what differentiates it from its most likely predecessor. I also turn to the entire cagegory of offal dishes -- organ meats and other "odd bits" from a slaightered animal -- that Jews have eaten around the world. Finally, I put them into the context of techniques for eating frugally in general.

My guest is Jeffrey Yoskowitz.

(Full Episode Notes available at https://www.tasteofjew.com/podcasts/)

Not only do Jews drink way more than many people know, there are actually a number of alcoholic beverages that are UNIQUELY Jewish. Mahia is one. Tune in to learn all about the history of this interesting spirit, how you can get it today, and also learn about some of the other Jewish alcoholic drinks.

I also discuss one of the more subtle lessons we can learn from the Jews' relationship to alcohol throughout history, and around the world.

My guests are David and Dorit Nahmias.

(Full Episode Notes available at https://www.tasteofjew.com/podcasts/)

Kugel is more a class of foods, than a food. Growing out of the medieval Ashkenazi kitchen, it went through a multi-stage development process, and now comes in many forms. It remains, however, one of the most popular Shabbat dishes.

But primarily due to its popularity, it also grew into a dish that is particularly revered by Chasidic Jews. Understanding why also helps us to perceive the growth of spirituality across the board in Jewish life.

My guest is Adeena Sussman.

(Full Episode Notes available at https://www.tasteofjew.com/podcasts/)

Since this episode is being released during a period of mourning, on the Jewish calendar, I am looking at how food also reflects one of the near constant negative aspects in Jewish history: Jew-hatred. Adafina is a dish that dates back to medieval Spain, and during the Inquisition, it literally became a matter of life and death.

But other foods in our history have also helped us persevere despite the near-constant attacks we've endured, and actually facilitated our triumph and persistence as a nation! I look at some of those in this episode, as well.

My guest is Helene Jawhara Piner.

(Full Episode Notes available at https://www.tasteofjew.com/podcasts/)

Pizza Ebraica is not what most people think of when they hear the word pizza. But the name is absolutely appropriate, as I explain in the episode. This cookie is a uniquely Jewish food, and highlights a whole class of foods that are identified as Jewish IN THEIR NAMES.

I also look at the issue of dairy and pareve within Jewish desserts.

My guest is Benedetta Guetta.

(Full Episode Notes available at https://www.tasteofjew.com/podcasts/)