You read me! You really read me!
When I perused the stack of letters in response to my recent column on the difficulty of finding friends in a new city, I not only felt less like a huge loser, but I was reminded what it means to have a community. When I question why being Jewish is important, I will look at those letters and know.
\”Don\’t you want to play with the other little girls?\” my grandmother asked me one summer, while the two of us sat on a park bench near a pack of screaming children.
I buried my head deeper into my book.
You can write a decent Jewish cookbook by collecting the recipes of decent Jewish cooks, or you can write a truly fine Jewish cookbook by compiling the recipes of fine cooks who happen to be Jewish. Make sense? It will when you consider two of the newest entries to the Jewish cooking market.
The Holocaust has been the professional focus of Dr. Michael Berenbaum\’s life for 30 of his 51 years — as student, teacher, scholar, author, journalist and administrator.
Few, other than historians of the period, will recognize July 12 as a date of any significance in the annals of European anti-Semitism.
As the decades pass, why does the Holocaust retain, and even expand, its grip on the consciousness of the world and of its scholars, writers and filmmakers?
Many modern forms of anti-Semitism, not least the Dreyfus Affair, can be seen as a reaction to the emancipation of the Jews in Western and Central Europe following the French Revolution, according to Dr. Michael Berenbaum.
As a writer, Frankiel is co-author of the recently published \”Minding the Temple of the Soul,\” as well as \”The Voice of Sarah,\” an elegantly written response to the notion that traditional Judaism is the sound of only men talking.
The author has managed to pack an awesomely dense amount ofclichés, stale humor and annoyingly cute literary mannerismsonto each page, but the end product is curiously weightless.
Paintings from Terezin are on exhibit at the Jewish Federation Building
