May the coming year be filled with- health and happiness for all our family and friends. HOWARD & LINDA GOLDMAN TRACIE, DAVID & BRADLEY May the coming year be filled with health and happiness for all our family and friends. We wish our family and friends a very healthy, happy and prosperous New Year. ANNE & SAM SUKENIC HARVEY, KAREN, DOREEN & MARVIN We wish our family and friends a very healthy, happy and prosperous New Year. ALLAN & IRENE SPARAGE JERRY & COOKIE MARKOWITZ ELISE, MINDY & DANA Jewish Cuisine Convention Held NOGA TARNOPOLSKY SPECIAL TO THE JEWISH NEWS W A Very Happy and Healthy New Year to All Our Friends and Family. A Very Happy and Healthy New Year to All Our Friends and Family. MARVIN & JUDITH DUBIN, SHELBY DUBIN & DANIEL VICTOR, REBECCA ADASKIN A Very Happy and Healthy New Year to All Our Friends and Family. A Very Happy and Healthy New Year to All Our Friends and Family. May the New Year Bring To All Our Friends and Family — Health, Joy, Prosperity and Everything Good in Life. 11 CHARLOTTE & HERBERT MITNICK To All Our Relatives and Friends, Our wish for a year filled with happiness, health and prosperity. MARLA PARKER, BRAD GOLDBERG & JILL hat is Jewish food? The Jewish Inter- national Conven- tion on Jewish Cuisine had some difficulties providing answers to the recurring quesion, as the last time in history that all Jews shared a common cuisine was probably during the 40 years of wandering in the Sinai Desert. But it sure was fun for the participants and fascinating to the eating public. On the opening night, a lovely, light summer evening, the aroma of home-cooking wafted over Zichron Tuvia, Jerusalem's newest renovated pedestrian mall. Thirty local housewives in this traditional Kurdish neighborhood have spent the day cooking their specialties. Foreign guests, food writers and researchers (Evelyn Rose and Claudia Roden), wander about the picturesque, tree- lined boulevard as Mayor Ted- dy Kollek wishes the hungry crowd a hearty "B'tayevon!" (Good appetite!). Eager guests rush to taste the food being served. "Calm down" yells Sarah, one of the cooks. "If you push me over you won't get any couscous at all." The couscous (steamed semolina), is, in fact, plen- tiful, and delicious, and is served with squares of stew- ed beef, raisins, prunes and zucchini. It is followed by stuffed vegetables, felafel, "kube" (the traditional Mid- dle Eastern fried dumpling) and sweets. Musicians sit on cement benches playing Oriental music. "What makes this typical Jewish food?" Evelyn Rose is asked. "It is food that could be adapted to Jewish dietary laws, wherever Jews were dispersed." Today's rich culi- nary heritage, a result of a complex intermingling of historical and sociological fac- tors, reflects the lifestyle and habits of Jews from many lands. The next day, the three-day conference takes off in earnest with a series of lec- tures and workshops on "What is Jewish Cuisine?," Institutional Cookery," "Cooking and the Media," "The Growing Popularity of Cookbooks," etc. Though sessions cost $30 each, an average of 100 peo- ple, including a surprising