Kosher Express tries at all times to be accurate but we are not a final authority on kashruth (and similarly, are not responsible for contributions that may not conform). For absolute certainty consult your rabbi or a certified kashruth organization or service that offers comprehensive information. At the Jewish link and KosherMall, there are sites that list all the kashruth organizations and labs for people to take their questions (if they want absolute answers).
A big thanks to Marcy Goldman for volunteering her time to answer all your Passover baking questions!
The questions and answers on this page are only the very latest we have received. Check out our page of archived answers to see all of Marcy's responses. Or, feel free to submit a question!
Q: Was there any influence of our food, kosher or not, on early Rome culinary?
A: "Jewish food" (I use quotation marks because it is such a broad, hard to define term - many feel that Jewish food is a diverse, international cuisine with the strong overtones of kashruth and the Jewish holiday calender), has always had an impact on other cultures and vice versa. However, it is sometimes difficult, but interesting, to trace where and how the interchange occur, i.e. who influenced who. Quite often, observing the laws of kashruth modified a classic dish. In cases where this was an improvement or a welcomed, pleasant variation, this "modification" was often adapted by the mainstream community as well Usually the elements of kashruth in a regional recipe are the telltale signs of Jewish adaptation.One of the best books on the subject is probably the just published, THE BOOK OF JEWISH FOOD, by Claudia Roden, Knopf. I would suggest you take a look at some special sections. In brief, Ms. Roden speaks about the hasty migration of the Jews of Sicily who left because of the Inquisition. Their cuisine, (a very Sicilian-influenced style of Jewish fare) was felt in the other, more northerly regions where they settled. The book covers this in history and recipes. For more information, you can write Ms. Roden directly.
There are also two books, both by Morrow, (the titles escape me - but it is simple- Jewish Cooking in Italy or Medieval Jewish Cooking In Italy, etc.) about Jewish Cooking in Italy which goes quite far back in time - Try Amazon.com or some of the Jewish bookstores online. To take it further, one would have to contact Jewish Women's organizations in Italy - a bit of a sleuth - perhaps start with your closest Italian embassy or a local Jewish women's organization to direct you with your research.
Another source would be the culinary library, the Schlessinger Library at Radcliffe in Cambridge, Mass. Librarians there could further direct you.