Month: July 2017



Food writer Patti Shosteck wrote a wonderful book back in 1981 called A Lexicon of Jewish Cooking, that gives the reader the history and religious background of various Jewish foods. The first entry is for Adafina,¬†of which Shosteck writes: “Uncovered, the aroma and taste of adafina enticed Jew and non-Jew alike. Compared to the sardines, …