Living Well

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TWO CULTURES FROM PAGE 111

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JEWISH HEKITAGE TOUlt TO ENGLAND,
IKELAN9 AND WALES

JUNE 94Z

An exciting tour including London ; Windsor, Bath, Bristol, Chester, Ludlow,
Dublin, Straford-upon Avon and more - all with a Jewish flair.

Infonmational meetings:

Sunday, April 18 • 2:30 p.m. • Kahn • Thursday, April 22 • 10:00 a.m • JPM

CIWISE ALASKA

JUNE /1•28

Sail the luxurious Norwegian Wind up the inside passage to the
spectacular sights of America's last frontier. Highlights include
Glacier Bay, Juneau, Skagway, Ketchikan and Haines.

Informational 'meeting:

Tuesday, April 13 • 7:00 p.m. • Kahn

SAN EKANCISCO, YOSEMITE AND LAKE TAHOE

JULY 1442

A magnificent tour highlighting the best of San Francisco, the
grandeur of Yosemite National Park and the beauty of Lake Tahoe.

Informational meeting:

Tuesday, April 27 • 7:00 p.m. • Kahn

JEWISH MIKA TOUR TO EASTERN MOPE

OCTOIER 4-18

Finally, the trip you've been waiting for! Explore Cracow, Warsaw,
Prague, Budapest and Vienna and their hidden treasures -
a perfect combination of history and culture.

he seder plate is the
4nost recognizable sym-
for Passover. Most
people have distinct
%
"':`where
they pur-
from whom they
eir seder plate. And
, candlesticks, they're
wri through gener-

"‘.

g has five or six
foods that serve
hors of
time of
t. These foods include the the roasted shankbone
toasted egg, parsley or celery, charoset (a mixture of
t and honey), and a bitter herb maror (often horserad-
V#410s will substitute a root vegetable, such as a potato or
one on the seder plate.
not required that a special plate be designated as a seder
used only for Pesach will suffice), most find a specific seder
symbolic, but decorative as well.
a painted plate with symbolic images; or
e
as four- tiered plates to hold the symbolic foods and the
atzot used during the seder.
4
„, st Dani Katsir of West Bloomfield creates a contempo-
traditional four-tiered seder plate. His colorful tiered
-a-kind.
tist Sara Beams works in the 4,000-year old medium of fused glass.
Her Star of David plate, available at Ilona Gallery in West Bloomfield, fea-
tures small individual bowls for each of the symbolic ingredients.
Other plates, shown on the cover of this week's Jewish News, include an
antique blue and ivory plate from Israel belonging to Leonard and Lorraine
Lerner of West Bloomfield, a black and gold fused glass plate by artist
Dani Katsir, and a copper verdi - gris plate from Israel owned by Bertha and
Alberto Cohen of Bloomfield Hills.

Ar

,

Informational meetings:

Monday, April 12 • 7:00 p.m. • Kahn • Tuesday, May 11 • 7:00 p.m. • Kahn
Tuesday, June 1 • 7:00 p.m. • Kahn • Thursday, June 24 • 10:00 a.m. • JPM

NEW ORLEANS

NOVEMBER 14-18

Fabulous food and music, the excitement of the French Quarter, Jewish high-
lights, plantations, the mystery of the bayou. Who could ask for anything more?

Informational meetings:

Monday, May 17 • 7:00 p.m. • Monday, June 7 • 7:00 p.m.

For information about any of these fabulous trips,

call (248) 661-7649.

3/26

1999

Detroit Jewish News

15th century, Jews who were forced to
leave Spain and Portugal, are
Sephardim, or Spanish Jews.
Like the Ashkenazim of Eastern and
Middle Europe with Yiddish, the
Sephardim have their own language,
Ladino, which is a Judeo-Spanish blend.
And like Ashkenazim, Sephardim devel-
oped their own social and religious cus-
toms, including those having to do with
food, based on their interpretations of
Halachah (Jewish law).
Many of the differences can be
attributed, in part, to geography. After
the expulsion from Spain, the
Diaspora saw Sephardim generally set-
ding in warmer or desert climates, in

the southern half of Europe, especially
areas hugging the Mediterranean, and
up to Persia.
These Jews adapted their daily
Spanish-Jewish cuisine to the new
cuisines where they settled, while still
adhering to Halachah. Much of the
year, culinary differences between
Sephardi and Ashkenazi cultures seem
minimal, in terms of Jewish law. It's
only at Passover that major discrepan-
cies materialize.
And the disagreements don't just
have to do with food. There's a differ-
ent "order” to the Sephardi seder, for
example.
The differences do, however, become