Jewish Cuisine at EXPO Milano 2015

Jewish Cuisine at EXPO Milano 2015

An informative lecture presented on June 10 by KKL-JNF as part of its lecture series at the Israel pavilion at EXPO Milano featured the launch of a new book about Jewish cuisine with an emphasis on kosher food, health and diet. The event was attended by representatives of the Jewish medical association of Italy, members of the Jewish community, and the chief rabbi of Turin.


The book launch event for The Kosher Diet began with the screening of a short film about KKL-JNF's diverse activities for the benefit of people and the environment. The film received enthusiastic responses from the audience, who said that it opened their eyes to the work being done by KKL-JNF.
 
Vice President of KKL Italy Franco Modigliani greeted the guests attending the event and spoke about the connection between the work done by KKL-JNF and the EXPO theme Feeding the Planet, Energy for Life. He gave a few examples of KKL-JNF's important work in Israel and in other countries related to agriculture and solutions for ensuring food security in the world. One of these was KKL-JNF's support for R&D stations in the Negev and in northern Israel, where applied research is done for the development of new species of agricultural products that can survive on brackish water or minimal quantities of water.
 
Another example presented by Modigliani was the Seeds of Hope project in Ethiopia, which KKL-JNF took part in promoting, and which actually applies the slogan of the Expo Feeding the Planet. The aim of the project is to provide small farmers in eastern Ethiopia with resilient tomato seeds suitable for a semi-arid climate.
 
The Kosher Diet, edited by Rossella Tercatin, which was launched at the lecture, explores the different aspects and rules of kosher nutrition from different perspectives. The book includes chapters from religious figures, doctors, chefs, and food technologists, each analyzing the subject of kosher food and diet from their point of view. The end result is an anthology of thought about the value of kosher Jewish cuisine.
 
The authors of the book relate at length to the four main concepts of kosher food: the value of food in Jewish culture; the respect for the creation and the fauna and flora kingdoms; control in food preparation and preservation; and answers to many questions about the rules of nutrition and their significance for good health.
 
The lecture took place at the VIP lounge in the Israel pavilion and was attended by Franco Modigliani; members of the Italian Jewish community; the president of the Jewish medical association of Italy (AME), Giorgio Mortara; the chief rabbi of Turin, Rabbi Eliyahu Birnbaum; and the president of the Union of Italian Jewish Communities (UCEI), Renzo Gattegna.
 
The event was a great success, and KKL-JNF personnel have already received inquiries from other communities in Italy about producing a similar event for them.
 
For additional events in the KKL-JNF section of the Israel pavilion at the Expo in Milan, click here.