Comfort food
nourishing and sustaining in challenging times...
Food that provides a sense of nostalgia and promotes physical and emotional well being, is popularly termed ‘comfort food’.
Bowls of piping hot soup, bread and cakes straight from the oven, and cool soothing dollops of ice cream all conjure fond memories of the pleasing aromas and rich flavours from our upbringing, that evoke surges of joy and happiness, together with feelings of safety, much needed in times of hardship.
The concept of resorting to food for emotional comfort was first referred to in the second part of The Ingenious Gentleman Don Quixote of La Mancha published in 1615. When Quixote returns home, he is pampered by his niece and housekeeper who have been instructed by the priest to serve him food that will “strengthen and fortify his heart and brain” in the hope of aiding some lucidity to his chaotic mind. However it wasn’t until the late 1960’s that the term ‘comfort food’ was coined by an American journalist writing for the Palm Beach Post in an article describing the high calorific foods adults crave in times of emotional stress, which he typically characterised by pieces of chocolate, a bowl of pasta or a plate of fries…
Memories of familiar and satisfying foods are fondly associated with our heritage and cultural traditions, and often remind us of our mothers and grandmothers kitchens where they affectionately nourished us, in times of both joy and sadness.
Just a few weeks ago, I was delighted to have signed a publishing contract with Green Bean Books for my next culinary title, ‘Nourishing the Jewish Soul… identity and culture through memories of food’. This book delves into the deep-rooted characteristics of feeding, often cited as the identity and culture of the Jewish people, supported by a collection of familial food memories from respected matriarchs, contributed by food writers, chefs and home cooks from Ashkenazi, Sephardi and Mizrachi communities. I have often mentioned in previous posts, that this narrative came to me as an idea for my next book following the devastating and traumatic events of October 7th 2023, when the culture of feeding gave me, and so many others some resilience and a feeling of solidarity that was integral to the country’s tenacity. This same ethos in the current conflict, is our sustenance.
The concept of ‘comfort food’ extends not only to warming bowls of soup, nourishing stews or rich, creamy puddings, but wraps itself around the notion that it is as comforting and restorative to the one that feeds, as to the one who is fed, giving mutual purpose and inner strength. There is also a comfort in the ritualistic act of feeding, which gives a deeper, emotional and spiritual meaning to everyday life and its milestones, and allows us to connect with the homely smells, tastes and textures that we so often craved when anxious, fearful and vulnerable. This longing to nourish is often heightened by the missing desire to belong and for the togetherness of family and friends at our table, especially when faced with circumstances and events beyond our control.
In the midst of the current war and the heightened restrictions placed upon us here in Israel, comfort eating, cooking and food writing have given me a much needed focus in such uncertain and chaotic times. Knowing that I have a deadline for the manuscript has given me a timely lifeline allowing me to concentrate on something other than the incessant news notifications and permitted me some enjoyment when connecting with foodies who are so kindly contributing with the memories of their upbringing.
I am very excited for this my third book, embracing the physical and spiritual comfort gained from the ritualistic foods of the Sabbath and religious festivals and the memories of being fed to bursting by a formidable Jewish mother. The need to nourish has become our armour, transforming vulnerability into strength and distress into comfort, beautifully illustrated by the taste of a fresh piece of challah bread that has been dunked into a soothing bowl of chicken soup…
It is here that we start the journey together, Nourishing the Jewish soul…
Stay safe…
Mazal tov on getting a publisher. Glad that's accomplished and that it is relatively smooth sailing from here. Stay safe. Thinking of you...
Happy to hear about your book...so few understand how Jews lived throughout Arab lands and North Africa influencing the cuisine and the dimensions of the diaspora