I ISRAEL
Senior citizens, you will
be happier in our
assisted care
residential community
Ate Too!
Continued from preceding page
You're not ready for a nursing home, right?
But you feel you shouldn't be living alone,
is that your concern? Well, stop worrying! 7,
Farmington Hills Inn is an assisted care
residential community that's just for you.
You can be happy here. Picnics! Outings!
Barbecues! Excursions! Parties! There are
dozens of activities to enjoy. Rooms are
comfortable. Food is great. Laundry
and housekeeping are done for you.
A 24-hour professional staff admin-
isters your medication. And
personal assistance is available
whenever you need it in the
course of your day.
Attend a Free Seminar To
Plan A Fulfilling Future For Mom and Dad
Attend a free seminar to help you decide what to do
with an aging relative. Discussions will cover finding
the best place for an older person to live, adjustment
to new surroundings, support groups for adult
children of the aged, and more.
Transportation to Jewish
Community Center Activities
provided by Farmington Hills
Inn for scheduled functions.
TUE., SEPT. 19, 7:30 PM - Phone for Reservations
30350 W. 12 Mile Rd., Farmington Hills, MI 48018 (313) 851-9640
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After the course, the group
is invited to recline, like at a
Passover seder. The Romans
ate lying down, a position, the
Culinaria's proprietors
discovered is not conducive to
modern digestion.
Second Course — Guests
are served chilled pumpkin
soup. "We don't know if the
Romans could chill their
soups, but we made the excep-
tion because it's summer,"
Alpert says.
The restaurant relies on
reasoned improvisation to fill
in the gaps of knowledge that
have been hidden by the
passage of 2,000 years. Sheryl
Sukenic's Roman music for
lute, for example. She was
hired to welcome and enter-
tain patrons only days before
the Culinaria opened in July.
"I didn't have any Roman
tunes ready," the former
Detroiter admits, adding that
she knows more about Greek
music than Roman music, but
anyhow, the Romans took
most of what they had from
the Greeks.
So for her songs, Sukenic
took Latin poems — one runs,
"Someone is lying under the
beech tree, meditating to the
muses" — and came up with
some original modal melodies
that sound vaguely ancient.
Main Course — Chicken
and rice with lentils and a
sauce made of dried figs, dates
and nuts. Rice was not favored
in the Roman empire, but it
was grown in the area for local
consumption, Alpert says.
The recipes have a source: a
cookbook by Apicius that was
compiled in the 4th century of
the common era. While trying
to remain faithful to the an-
cient formulas, co-owner Rafi
Nahum says he had to make
allowances for the passage of
time.
"We took the spices men-
tioned in the book and tried to
cook according to the instruc-
tions," he says. "It didn't taste
good. Tastes change."
Because the Culinaria is a
business, pleasing the
customer often supercedes
verissimilitude. There are
more finicky eaters than
gourmets. And like in the din-
ing room, there's guesswork in
the kitchen.
"We know what they cook-
ed, but we don't know how
they cooked it," Nahum says of
the Romans. "We know they
did a lot of slow cooking
things, but that's about it."
None of this seemed to faze
the Maryland group. They had
eaten so much unfamiliar food
on their trip to Israel that one
more exotic meal couldn't
'We know what
they cooked, but
we don't know how
they cooked It.
possmiy maze a carterence.
Managing chicken without a
fork also proved surprisingly
easy.
Debbie Loewentritt quickly
worked out a system. As if she
had been doing it for 2,000
years, the 11-year-old held the
chicken down with the front of
her spoon and cut a slice that
then lay on her knife. She
pushed the slice on to her
spoon with her knife and ate.
Voila! Or, perhaps, Eureka!
Aaron Lieber, 12, had
another method. "I use the
spoon to lift the chicken up,
then I grab the bone and rip
a piece off, he says.
The Romans, after all, ate
primarily with their hands.
This was the custom followed
by many of the adults.
Dessert — The final course
consists of fresh figs, dates and
grapes and a fig cake that was
probably a direct ancestor of
Fig Newtons. After that, time
to pay the bill, another post-
Roman innovation.
The Culinaria opened in Ju-
ly. At least one patron thought
the restaurant was long over-
due. Said Roseanne Lieber: "I
can't believe it took them
2,000 years to come up with
the idea." ❑
I NEWS I
German Emigres Find
Welcome Uncertain
Bonn (JTA) — West Ger-
many's Jewish community
has been placed in an
awkward position by the
growing number of emigres
from Eastern Europe arriving
in the Federal Republic, many
of them claiming to be Jews
of German origin.
While any increase in the
number of Jews is welcome to
the Jewish community, West
Germans in general are not
as willing as the Jewish com-
munity to extend a helping
hand to the newcomers, call-
ed ausiedler. They compete for
social services, jobs and hous-
ing, generating resentment in
the native population, which
the extreme right-wing and
neo-Nazi parties are quick to
exploit.
The flow of immigrants
from Eastern Europe is a con-
sequence of liberal reforms in
the Soviet Union and Eastern
bloc countries. It has been go-