In this special Jewish food edition of the podcast, Jason is joined by the doyenne of Jewish food Claudia Roden and by leading food critic Giles Coren. Together they sample Tunisian Jewish food in the kitchen of personal chef, Fabienne Viner-Luzzato.
Jewish food is at the centre of all Jewish festivals and family gatherings: whether it's chicken soup or lokshen pudding, falafel or bourekas, behind every Jewish dish is a story, of wandering, exile, integration – and bloating ...
Claudia explains why she once filled her kitchen with testicles and argues that Sephardi food, with its origins in Spain and north Africa, is far more gourmet than the peasant food of Ashkenazi cuisine from eastern Europe – while Giles counters with memories of his grandmother's delicious cholent.
They ask if there's any truth to the stereotype of the overcooking Jewish mother and explain why fish and chips is actually a Jewish creation – from London's East End. And we'll have the age-old kneidel debate: heavy or fluffy?
• Produced by the Jewish Community Centre for London, Sounds Jewish will be taking a summer break but will be back to celebrate the Jewish New Year in the autumn.
