While living in Spain, this writer presented her Spanish hosts with a cookbook illustrating the Jewish and Arab roots of Andalusian cooking. Particularly in Spain, land of jamón, it can be hard to imagine a flurry of Semitic chefs, but across Western Europe Jews have often influenced the cooking of their countrymen by making modest changes to standard fare and importing foods from their most recent port of call. The latest surprise in Jewish culinary history? The delicious mash-up of pasta, eggplant and kosher salami that is Jewish Italian cuisine.
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