Sunday, March 1, 2015 AdarI 10, 5775

By:
Ethel Hofman
THE JEWISH KITCHEN It's been more than two years since I visited the Jewish community of Tunis, but I can still taste the pungent, aromatic seasonings of dishes rooted in Sephardi tradition: succulent dates and pomegranates, couscous sweetened with honey and spices, the delicate fragrance of jasmine everywhere. So I was thrilled to meet up with Joel Perez, a handsome,...
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The Jewish Publication Society has distributed thousands of volumes since its 19th century beginnings, but these days it's writing a new chapter of its own history -- hoping that it's not the final one. JPS is about to turn over a major aspect of its publishing process to the University of Nebraska Press, which as of Jan. 1 will assume...
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TV dials up 9/11 as it examines the day's impact 10 years later
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"Where were you when war broke out, Daddy?" My little girl is too young to recall even a reason for that question, but make no mistake, war -- of terror and on terror -- broke out on Sept. 11, 2011. And where we were then -- daddy, mommy, daughter, son, Jew, Christian, Muslim -- and where we are now traverses...
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After 13 years at the helm of the University of Pennsylvania's Institute of Contemporary Art, Claudia Gould will become the next director of the 107-year-old Jewish Museum on the Upper East Side of Manhattan. She will replace Joan Rosenbaum, who is retiring after 30 years, and will assume the new role sometime this fall, the museum recently announced. Gould, 55,...
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By:
Rivka Tal
A TASTE OF ISRAEL Ask anyone if he or she has any particularly fond culinary memories of a trip to Israel. The respondent will probably not wax with nostalgia about the sushi bars or even the falafel but, rather, the famous Israeli breakfast. This smorgasbord -- whose origins stem from the do-it-yourself kibbutz breakfast of the past -- evolved into...
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Arts and Culture Events

Sun. Mar 1
Herbert D. Katz Center for Advanced Judaic Studies
1:30 PM
Tue. Mar 3
Interfaith Family Philadelphia
7:00 PM-8:30 PM

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