{"id":2233,"date":"2014-11-26T04:36:00","date_gmt":"2014-11-26T04:36:00","guid":{"rendered":"http:\/\/wyvern.ctl.columbia.edu\/?p=67"},"modified":"2021-07-23T11:54:49","modified_gmt":"2021-07-23T11:54:49","slug":"cholent-eliana-erica-and-hannah","status":"publish","type":"post","link":"https:\/\/jewishstudiescolumbia.com\/myny\/food\/cholent-eliana-erica-and-hannah\/","title":{"rendered":"A Taste of Yiddish: Cholent"},"content":{"rendered":"<p>By\u00a0<em>Hannah Rosenwein, Eliana Straus, and Erica Baruch<\/em><\/p>\n<div class=\"media_embed\" style=\"text-align: center;\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/Y7X88nyRdaM\" width=\"560px\" height=\"315px\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<div style=\"text-align: center;\">Figure 1. Original video presentation.<\/div>\n<p dir=\"ltr\"><strong>History<\/strong><\/p>\n<p dir=\"ltr\">Cholent is a traditional Jewish stew of beans and meat <span id='easy-footnote-1-2233' class='easy-footnote-margin-adjust'><\/span><span class='easy-footnote'><a href='https:\/\/jewishstudiescolumbia.com\/myny\/food\/cholent-eliana-erica-and-hannah\/#easy-footnote-bottom-1-2233' title='&lt;a href=&quot;http:\/\/oxfordreference.com\/\u2026\/acref-9780192800947-e-1541&quot;&gt;&amp;#8220;Cholent&amp;#8221;. &lt;\/a&gt;&lt;em&gt;Oxford Reference. &lt;\/em&gt;Accessed July 22, 2021.'><sup>1<\/sup><\/a><\/span>. It was most commonly prepared on Friday morning by the wife of the house and left to cook very, very slowly so that it would be ready by the time lunch began on the Shabbos day. This process ensured that the Jews would have hot food on Shabbos without transgressing the halacha prohibition of cooking and kindling a fire <span id='easy-footnote-2-2233' class='easy-footnote-margin-adjust'><\/span><span class='easy-footnote'><a href='https:\/\/jewishstudiescolumbia.com\/myny\/food\/cholent-eliana-erica-and-hannah\/#easy-footnote-bottom-2-2233' title='&lt;a href=&quot;https:\/\/www.oxfordreference.com\/view\/10.1093\/acref\/9780199234875.001.0001\/acref-9780199234875-e-1260&quot;&gt;&amp;#8220;Cholent.&amp;#8221;&lt;\/a&gt; &lt;em&gt;Oxford Reference. &lt;\/em&gt;Accessed July 22, 2021. &lt;a href=&quot;http:\/\/www.chabad.org\/library\/article_cdo\/aid\/109214\/jewish\/Cholent.htm&quot; target=&quot;_blank&quot; rel=&quot;noopener&quot; data-saferedirecturl=&quot;https:\/\/www.google.com\/url?q=http:\/\/www.chabad.org\/library\/article_cdo\/aid\/109214\/jewish\/Cholent.htm&amp;amp;source=gmail&amp;amp;ust=1627041921756000&amp;amp;usg=AFQjCNF6jDwYxffKMXVG_ekKGWAVOZtSgQ&quot;&gt;http:\/\/www.chabad.org\/library\/&lt;wbr \/&gt;article_cdo\/aid\/109214\/jewish\/&lt;wbr \/&gt;Cholent.htm&lt;\/a&gt;\u00a0 [VIDEO-4- 0:43]. Accessed July 22, 2021.'><sup>2<\/sup><\/a><\/span><\/p>\n<p dir=\"ltr\">The Ashkenazi Jews from Eastern Europe make their cholent with beef, bones, barley, beans, potatoes, and onions; it is seasoned with paprika. This region\u2019s Jews were known to bring their cholent to the baker\u2019s oven and leave it there overnight, to be picked up in the morning. On the other hand, Sephardi Jews make their cholent with mutton and rice instead of beef and barley. Different regions had different takes on cholent, such as the Iraqi Jews who made their cholent inside a whole chicken and the Syrian Jews who made their cholent inside a pumpkin or squash. Despite these differences, many communities\u2019 cholents were similar in that they were baked with a dumpling or kugel inside.<span id='easy-footnote-3-2233' class='easy-footnote-margin-adjust'><\/span><span class='easy-footnote'><a href='https:\/\/jewishstudiescolumbia.com\/myny\/food\/cholent-eliana-erica-and-hannah\/#easy-footnote-bottom-3-2233' title='&lt;a href=&quot;http:\/\/go.galegroup.com\/ps\/i.do?action=interpret&amp;amp;id=GALE%7CCX2587504267&amp;amp;v=2.1&amp;amp;u=columbiau&amp;amp;it=r&amp;amp;p=GVRL&amp;amp;sw=w&amp;amp;authCount=1&quot;&gt;http:\/\/go.galegroup.com\/ps\/i.do?action=interpret&amp;amp;id=GALE%7CCX2587504267&amp;amp;v=2.1&amp;amp;u=columbiau&amp;amp;it=r&amp;amp;p=GVRL&amp;amp;sw=w&amp;amp;authCount=1&lt;\/a&gt; '><sup>3<\/sup><\/a><\/span><\/p>\n<p dir=\"ltr\">\u00a0<\/p>\n<p dir=\"ltr\"><strong>Cultural Reception<\/strong><\/p>\n<p dir=\"ltr\">Perhaps the most unique characteristic of cholent is its coupling of consistency with adaptability. \u201cAs Jews migrated to every corner of the world, they wisely adopted their host country&#8217;s available foods and modified their cholent.\u201d <span id='easy-footnote-4-2233' class='easy-footnote-margin-adjust'><\/span><span class='easy-footnote'><a href='https:\/\/jewishstudiescolumbia.com\/myny\/food\/cholent-eliana-erica-and-hannah\/#easy-footnote-bottom-4-2233' title='&lt;a href=&quot;http:\/\/www.myjewishlearning.com\/practices\/Ritual\/Shabbat_The_Sabbath\/At_Home\/Kiddush.shtml&quot;&gt;myjewishlearning.com\/\u2026_Home\/Kiddush.shtml&lt;\/a&gt;\u00a0'><sup>4<\/sup><\/a><\/span> While sticking to the basics, each culture is able to add a taste of their own to the traditional combination of beans barley and meat.<\/p>\n<p dir=\"ltr\">In conjunction with its cultural essence, cholent has also adopted a recreational nature, as cholent competitions have become increasingly popular around the world. The first National Cholent Competition took place in Jerusalem in 1998, including 131 contestants and a variety of recipes. Esther Israel was named the winner \u00a0for a Tripolitanian spinach cholent that included stuffed vegetables, chicken and beef, semolina dumplings, onion, garlic and a m\u00e9lange of herbs and spices. <span id='easy-footnote-5-2233' class='easy-footnote-margin-adjust'><\/span><span class='easy-footnote'><a href='https:\/\/jewishstudiescolumbia.com\/myny\/food\/cholent-eliana-erica-and-hannah\/#easy-footnote-bottom-5-2233' title='Ibid.'><sup>5<\/sup><\/a><\/span><\/p>\n<p dir=\"ltr\">Aside from its competitive aspect, cholent can also be consumed in a more relaxed or personal way. After services in synagogue, for example, it is customary to have a kiddush or light meal to which the congregation is invited. [9] One of the most common foods served at this kiddush meal is cholent. Other times, people eat cholent for Shabbos lunch in the privacy of their homes.<\/p>\n<p dir=\"ltr\">\u00a0<\/p>\n<p dir=\"ltr\"><b>Full Recipe<\/b>:<\/p>\n<p dir=\"ltr\">6-8 Yukon gold or red potatoes.<\/p>\n<p dir=\"ltr\">2 strips Flanken.<\/p>\n<p dir=\"ltr\">Couple of marrow bones, if available.<\/p>\n<p dir=\"ltr\">1\/2 bag barley.<\/p>\n<p dir=\"ltr\">Blanket of each of the following spices:<\/p>\n<p dir=\"ltr\">Salt, pepper, garlic powder, onion powder and paprika.<\/p>\n<p style=\"text-align: center;\">\u00a0<\/p>\n<p dir=\"ltr\">Pam the crock pot well<\/p>\n<p dir=\"ltr\">Place all in pot, in that order.<\/p>\n<p dir=\"ltr\">Water to cover.<\/p>\n<p dir=\"ltr\">Cook on high until Shabbos, turn to low before you light candles<\/p>\n\n\n<p class=\"has-text-align-center wp-block-paragraph\"><strong>Image Source<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Figure 1. <a href=\"https:\/\/www.youtube.com\/watch?v=Y7X88nyRdaM\">https:\/\/www.youtube.com\/watch?v=Y7X88nyRdaM<\/a>. Accessed April 15, 2021.<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\"><strong>Works Cited<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"http:\/\/oxfordreference.com\/\u2026\/acref-9780192800947-e-1541\">&#8220;Cholent&#8221;. <\/a><em>Oxford Reference. <\/em>Accessed July 22, 2021.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.oxfordreference.com\/view\/10.1093\/acref\/9780199234875.001.0001\/acref-9780199234875-e-1260\">&#8220;Cholent.&#8221;<\/a> <em>Oxford Reference. <\/em>Accessed July 22, 2021.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"http:\/\/go.galegroup.com\/ps\/i.do?action=interpret&amp;id=GALE%7CCX2587504267&amp;v=2.1&amp;u=columbiau&amp;it=r&amp;p=GVRL&amp;sw=w&amp;authCount=1\">http:\/\/go.galegroup.com\/ps\/i.do?action=interpret&amp;id=GALE%7CCX2587504267&amp;v=2.1&amp;u=columbiau&amp;it=r&amp;p=GVRL&amp;sw=w&amp;authCount=1<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"http:\/\/2.bp.blogspot.com\/-FBZ8FsFlVIg\/UrOqKUcl3aI\/AAAAAAAAAmk\/MOu4NZRGs9I\/s1600\/women+with+cholent+pots.png\">http:\/\/2.bp.blogspot.com\/-FBZ8FsFlVIg\/UrOqKUcl3aI\/AAAAAAAAAmk\/MOu4NZRGs9I\/s1600\/women+with+cholent+pots.png<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"http:\/\/www.shabboshouse.org\/wp-content\/uploads\/2014\/03\/CholentCookOff5774.jpg\">http:\/\/www.shabboshouse.org\/wp-content\/uploads\/2014\/03\/CholentCookOff5774.jpg<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"http:\/\/forward.com\/articles\/103368\/deconstructing-cholent\/\">http:\/\/forward.com\/articles\/103368\/deconstructing-cholent\/<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"http:\/\/www.jewishmag.com\/43mag\/cholent\/cholent.htm\">http:\/\/www.jewishmag.com\/43mag\/cholent\/cholent.htm<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"http:\/\/www.myjewishlearning.com\/practices\/Ritual\/Shabbat_The_Sabbath\/At_Home\/Kiddush.shtml\">http:\/\/www.myjewishlearning.com\/practices\/Ritual\/Shabbat_The_Sabbath\/At_Home\/Kiddush.shtml<\/a><\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\"><strong>Footnotes<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By\u00a0Hannah Rosenwein, Eliana Straus, and Erica Baruch Figure 1. Original video presentation. History Cholent is a traditional Jewish stew of beans and meat . It was most commonly prepared on Friday morning by the wife of the house and left to cook very, very slowly so that it would be ready by the time lunch [&hellip;]<\/p>\n","protected":false},"author":109,"featured_media":2748,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[10],"tags":[210,28],"class_list":["post-2233","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-cholent","tag-food"],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9teox-A1","jetpack_featured_media_url":"https:\/\/jewishstudiescolumbia.com\/myny\/wp-content\/uploads\/Screen-Shot-2021-04-15-at-10.48.48-AM.png","_links":{"self":[{"href":"https:\/\/jewishstudiescolumbia.com\/myny\/wp-json\/wp\/v2\/posts\/2233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jewishstudiescolumbia.com\/myny\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jewishstudiescolumbia.com\/myny\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jewishstudiescolumbia.com\/myny\/wp-json\/wp\/v2\/users\/109"}],"replies":[{"embeddable":true,"href":"https:\/\/jewishstudiescolumbia.com\/myny\/wp-json\/wp\/v2\/comments?post=2233"}],"version-history":[{"count":9,"href":"https:\/\/jewishstudiescolumbia.com\/myny\/wp-json\/wp\/v2\/posts\/2233\/revisions"}],"predecessor-version":[{"id":3441,"href":"https:\/\/jewishstudiescolumbia.com\/myny\/wp-json\/wp\/v2\/posts\/2233\/revisions\/3441"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jewishstudiescolumbia.com\/myny\/wp-json\/wp\/v2\/media\/2748"}],"wp:attachment":[{"href":"https:\/\/jewishstudiescolumbia.com\/myny\/wp-json\/wp\/v2\/media?parent=2233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jewishstudiescolumbia.com\/myny\/wp-json\/wp\/v2\/categories?post=2233"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jewishstudiescolumbia.com\/myny\/wp-json\/wp\/v2\/tags?post=2233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}