When Mendel Moscowitz is transported from Brooklyn to ancient Egypt, the juxtaposition of a whiny New Yorker on the eve of the Exodus is supposed to create the setting for campy high jinks and musical hilarity.
Back in the heyday of the self-made Jewish movie moguls, the studios were, to a certain degree, family businesses.
There lurks an almost unbearable irony in the appointment of UCLA Professor Saul Friedlander to an international commission of nine eminent historians that will probe, evaluate and ultimately judge Switzerland\’s role and conduct during World War II and the Holocaust era.
No Jewish cookbook of this year, or any year, for that matter, compares with Claudia Roden\’s \”The Book of Jewish Food\” (Knopf), but two new local additions to the genre have plenty of charms on their own.
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