Alles koscher?

„Jüdische Küche“ zu Beginn des 21. Jahrhunderts als Kennzeichen weltoffener Urbanität

Abstract

Only a small minority of contemporary Jews follow Jewish dietary laws in their everyday lives. We can, however, find a multitude of restaurants in major European cities that relate to Judaism and its culinary traditions. Different historical experiences and various migration movements have shaped ‘Jewish’ gastronomic establishments run by Jews and non-Jews alike and have re-interpreted ‘Jewish cuisine’. Although most restaurants do not serve kosher food in strict accordance with rabbinic law, these gastronomic establishments are an important distinguishing mark for an innovative and integrative approach to Europe’s Jewish heritage at the beginning of the twenty-first century.