#Traditions of Judaism
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thefoilguy · 10 months ago
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Pieta by Michelangelo - Aluminum Foil Sculpture
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ace-hell · 4 months ago
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Ok so i am late by like a month, i have been busy and STILL didn't finish my native jewish miku but fuck it here's indigenous, native israeli miku with a little of my touch and a small analysis:
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The clothes:
The dress is double layered and based on biblical description i saw of the clothes ancient jews wore i added yellow hoops at the end of the dress to represent the color of our oppression- yellow belts under the muslim rule and yellow stars in the holocaust
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The embroidery:
The Rikma(embroidery) is a personal project i am working on for the past 3 months. The embroidery that WAS practiced on the land eventually was allowed only to muslims and arabs, jews in ottoman syria/palestine were so oppressed and poor they didn't have access to threads and around 1800's some rabbis discoraged jews being involved in arab activity, not only that the jews has completely disconnected themselves from most of the arab culture after the spread of zionism to the land as a form of building their own identity. And if there were jews involved in embroidery it is unknown bc all the photos i see are labeled as "palestinian woman" with no explanation if it is a christian, muslim or jewish.
My project consists of making patterns and motifs based on jewish history, symbols, traditions, land etc and i try to make it original, unique and as diverse from the tatreez as possible to avoid conflict. If any of you want i can explain in a different analysis on what each pattern represents.
The jewelry:
I genuinely suck at drawing gold and jewelry and tried my best to adorn her with as much jewelry as i can. The side piece(that can barely be seen) is also a pattern i came up with, i call it "amulet"
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(ps. I forgot to make her a normal necklace, wanted to make it with a hamsa)
Henna:
Henna is still practiced by jews, mainly sefardic and mizrahi jews + ashkenazi jews who grow up and participate in mizrahi culture. The henna on the hands is based on patterns i saw some jewish artists made (on google unfortunately it didn't have names) which has the star of david on it and on the legs i made a mix of bukharan and yemeni jewish henna.
So here it is. A native, indigenous jewish/judean/israeli(te) miku. I tried my best✨
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sova-dozhd · 7 months ago
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But Ruth replied, “Do not urge me to leave you, to turn back and not follow you. For wherever you go, I will go; wherever you lodge, I will lodge; your people shall be my people, and your God my God.
Where you die, I will die, and there I will be buried. Thus and more may the LORD do to me if anything but death parts me from you.”
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My first art centered around Judaism since I started my conversion process ahhh fuck I hope I got the Hebrew right, I'm still not too familiar with the alphabet so it moves around on me lmfao
but as a convert ofc Ruth is important and her story is fascinating to me; if anyone has recommendations on JEWISH resources about her would love to read
also ig christians can reblog this but lmfao idk what you could get out of it
Personally I like the interpretations of them being romantic but I tried to leave the art up for interpretation in general however you see them
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fromgoy2joy · 8 months ago
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Two Plates, Three Jews
One night, my friend Josh was insisting that keeping kosher cutlery and dishware is actually a very easy task. Our other friend Hao and I were nodding along until he exclaimed “This is why you only have two plates!”
“Two plates?” I clarified, distracted from the task of subtly trying to pick out a hair from my hand. Hao sat up from where I’d stacked pillows from him, sending them all to the ground. “Like you only have two plates?”
“Uh, yeah,” Josh shook his head like I was stupid. (And to be honest I am but for reasons separate from this conversation. ) “Two plates. Two forks. Two knives. That’s all you need for your life.”
Hao and I stared at each other. We shared a look encompassing what I can only describe as complete horror, comprehension, and the tiny feeling of being a bit impressed.
Josh pointed to the two cupboards in his tiny student kitchen, side by side. “That’s my dairy one,” He pointed to the left. “That’s my meat one,”
“Ha, ha.” Hao said, still a bit horrified. “Your meat”
We approached the cabinets tentatively. I can’t describe to you how hilarious it is to open them side by side and just in each of them, see a singular plate, fork and knife sitting forlorn like lonely soldiers.
“I really, really” Josh insisted as we turned to stare at him in wonder. “Don’t see what the big deal is.”
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hiddurmitzvah · 3 months ago
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In this zine we present you the jewish symbols of the famous SchUM cities - Speyer, Worms and Mainz. They were important jewish communities from the High Middle Ages, and SchUM is the acronym made up of the first letters of the hebrew names of the cities.
The symbols were taken from tombstones, synagogue ornamentations, floor tiles and even from a mikveh. We used linocut prints for creating the zine, where along with the symbols you can read about its meaning and a bit of history about their place of origin and the communities.
The importance of the SchUM cities that they were significant centers of ashkenazi judaism, showcasing early, well-preserved jewish community life, architectural innovation and scholarship. These communities considered as a cradle for ashkenazic judaism, many customs and regulations existing still today actually came from the communities that lived here.
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anonymousdandelion · 2 years ago
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One of the funniest forms of religion-focused antisemitism to me is when people take issue with Jewish observance for being "archaic" or "stuck in the past" — and then most of the examples they cite are things that set us apart but have absolutely nothing to do with time period.
Like... guys, I'm pretty sure people who lived centuries ago thought keeping kosher was just as weird as you think it is now. This is not the innovative modern take that you think it is.
Sometimes cultural practices in the same era are just different. That's okay.
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fallensapphires · 1 year ago
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Holidays: Chanukah (Hanukkah)
The darkness of the whole world cannot swallow the glowing of a candle.
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koshercosplay · 1 year ago
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it's time to attend jumblr shul!
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holidaysincambodia · 26 days ago
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A Jewish bride from the city of Salé in Northwestern Morocco (1935)
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kick-a-long · 5 months ago
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So I’ve been celebrating Shabbat for a few months (it’s unbelievably amazing btw, I rest, light candles, I limp through Hebrew but I can feel it getting easier to say and understand, have wine, feel like a winner because no one has killed me this week.) but I don’t always want/make bread. I love bread, I love making it, having bread all week, and braiding it but my husband can’t eat it so one loaf is a lot of bread. But I sometimes wonder if challah is the only option. Putting eggs, honey, and butter in a bread reads as a kind of cake to me. It also makes sense to me that cake is fitting for celebration and contemplation about the good in life.
My question is: does jumblr know if I can make babka or rugula instead for Shabbat? Can I make gluten free cookies as long as it has over 1/8th oat flour? Maybe even Cinnamon buns fit a lot of the same ingredients as challah? Not to get all rabbinical, but does the Hebrew for what bread you have on Shabbat specify bread as opposed to cakes (which I don’t think was a separate category of food from bread 3000 years ago? The internet says challah started in 15th century Eastern Europe.
The truth is I’m not following a lot of rules for Shabbat anyway, although I try to get close each Friday. I want it to be Jewish, not just a jew making a type of Shabbat type thing on Fridays. so is this: “in for a penny in for a pound” challah is traditional, it must be bread not cake, or is it: as long as you usually do challah you can make cake and treats every once in a while?
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pechuyu · 6 months ago
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Drew some different jewish outfits ^_^
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edenfenixblogs · 11 months ago
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Look what Google just recommended to me!!!!
I already own (and love) Shabbat and Portico.
But I am OBSESSED with the rest and must acquire them immediately.
Top of my list is Love Japan because LOOK AT THIS BEAUITFUL BOWL OF MATZO BALL RAMEN!!!!!
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We hear a lot about Jewish people in Europe and MENA, but we do not hear a lot about Jewish culture as it blends with East Asian cultures, and that’s a shame. Not just because it erases the centuries of Jewish populations there, but also because there are plenty of people of mixed decent. People who may not have come directly from Jewish communities in East Asia, but people who have a Japanese Father and a Jewish Mother, for example. Or people in intercultural marriages. These are all real and valuable members of the Jewish community, and we should be celebrating them more. This cookbook focuses on Jewish Japanese American cuisine and I am delighted to learn more as soon as possible. The people who wrote this book run the restaurant Shalom Japan, which is the most adorable name I’ve ever heard. Everything about this book excites and delights me.
And of course, after that, I’m most interested in “Kugels and Collards” (as if you had any doubts about that after the #kugel discourse, if you were following me then).
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This is actually written in conjunction with an organization of the same name devoted to preserving the food and culture of Jews in South Carolina!
I’m especially excited to read this one, because I have recently acquired the book Kosher Soul by the fantastic, inimitable Michael J. Twitty, which famously explores faith and food in African American Jewish culture. I’m excited to see how Jewish soul food and traditions in South Carolina specifically compare and contrast with Twitty’s writings.
I’m also excited for all the other books on this list!
A while ago, someone inboxed me privately to ask what I recommended for people to read in order to learn more about Jewish culture. I wrote out a long list of historical resources attempting to cover all the intricate details and historic pressure points that molded Jewish culture into what it is today. After a while I wrote back a second message that was much shorter. I said:
Actually, no. Scratch everything I just said. Read that other stuff if you want to know Jewish history.
But if you want to know Jewish culture? Cookbooks.
Read every Jewish cookbook you can find.
Even if you don’t cook, Jewish cookbooks contain our culture in a tangible form. They often explain not only the physical processes by which we make our meals, but also the culture and conditions that give rise to them. The food is often linked to specific times and places and events in diaspora. Or they explain the biblical root or the meaning behind the holidays associated with a given food.
I cannot speak for all Jews. No one can. But in my personal observation and experience—outside of actual religious tradition—food has often been the primary means of passing Jewish culture and history from generation to generation.
It is a way to commune with our ancestors. I made a recipe for chicken soup or stuffed cabbage and I know that my great grandmother and her own mother in their little Hungarian shtetl. I’ll never know the relatives of theirs who died in the Holocaust and I’ll never meet the cousins I should have had if they were allowed to live. But I can make the same food and know that their mother also made it for them. I have dishes I make that connect me to my lost ancestors in France and Mongolia and Russia and Latvia and Lithuania and, yes, Israel—where my relatives have lived continuously since the Roman occupation even after the expulsions. (They were Levites and Cohens and caretakers of synagogues and tradition and we have a pretty detailed family tree of their presence going back quite a long time. No idea how they managed to stay/hide for so long. That info is lost to history.)
I think there’s a strong tendency—aided by modern recipe bloggers—to view anything besides the actual recipe and procedures as fluff. There is an urge for many people to press “jump to recipe” and just start cooking. And I get that. We are all busy and when we want to make dinner we just want to make dinner.
But if your goal isn’t just to make dinner. If your goal is to actually develop an understanding of and empathy for Jewish people and our culture, then that’s my advice:
Read cookbooks.
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writer-at-the-table · 1 year ago
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fdelopera · 1 year ago
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I started reading When the Angels Left the Old Country after I saw it recommend on your blog and I’m OBSESSED and I just think EVERYONE needs to know about it. The flavor, the Jewish, Yiddish, alter velt flavor of this book- impeccable.
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Literally excuse me??? Screaming??? At this opening??? When do we ever get books like this?? Well written, plotted, just chef’s kiss??? Talk about a book that makes you proud to be a part of its heritage (disclaimer I have only read through chapter 4 lol).
i know. ohhhh i know. it's that feeling of recognition. the feeling of the familiar cadence of Yiddish that comes through, even in the English. it's the folk traditions, barely remembered from childhood. it's the way that this little angel and demon are Jewish. the little angel is genderless, and refers to itself as "it". the little demon is one of the sheydim. and yet the little demon is terrorized by the goyishe demons in the towns nearby. it's the way that they have always been here. the way that Shtetl grew up around them. it's the way that they care about the little villagers.
it's that feeling of someone taking us by the hand and saying, "yes. i know. i see you. these are our stories".
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fromgoy2joy · 10 months ago
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I often get exceedingly anxious about my conversion. I stay up at night, considering ways I could be "failing" at it. How I wouldn't make a good Jewish woman in the eighteenth century, or what my place in the history of the Jewish people is.
But then I realized- I’m not going to be a Jewish woman in the 18th century or what have you. I’m going to be one in the here and now. I don’t need to worry about fitting in on the hills of a beautiful shtetl, gone from us too soon (so soon ) . I'm alive, wonderfully and divinely, in an age where there has never been a bigger connection of jewish folk.
No longer do we have to rely just on word of mouth or rare newspaper postings to find out about the safety or fate of the rest of us. We can call across the world "are you alright?" or bite your nails constantly checking the news. We can rally together and demand safety and protection- that we are not cheap.
In ten seconds or less, I can have thousands of google results for Halachic questions or send a discord-full of people in a tizzy about it. Now finding the answer is the harder part, but hasn't that always been the case!
I have a group chat worth of people to tell me to eat, to send me links like "I know you wanted to learn hebrew!" or "this is why three meals a day is important, Joy." Or even things as preposterous as "Licking the frosting off donuts is not a meal!"
(I hold that it is glucose and thus energy to be used).
We have queer torah, way too many interpretations of "shalom alechem", and "kosher near me" on GPS. We have Star Trek with Leonard Nimoy and William Shatner, and Jewish astronauts- we can see ourselves in the stars.
I'm here. We're here. And I still can't believe it.
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hiddurmitzvah · 4 months ago
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I wanted to celebrate with these two prints that I made, a long history that jewish people, garlic and pickles have. You can purchase these print via my Etsy shop.
And here's the history:
Already in ancient times, garlic was a central part of celebrating Shabbat. The Talmud devotes several passages to talking about garlic, explaining that it is a key part of Shabbat meals. “With what does one delight in the day of Shabbat?” the Talmud asks, recording an answer provided by Rav Yehuda, son of Rav Shmuel bar Sheilat, who recalled the words of his teacher Rav: “With a dish of beetroot, and a large fish, and heads of garlic” (TalmudShabbat 11b). Elsewhere, the Talmud refers to Jews who celebrate Shabbat as “garlic eaters,” so closely identified was Shabbat dinner and lunch with this fragrant vegetable. (Talmud Nedarim 31a)
Even later on, in the medieval times, the conncetion between jews and garlic was quite close. In fact, it helped the community to survive!  In Istanbul, when Jews avoided the plague during a terrible epidemic, it was said that the virus did not penetrate the Jewish area because of the smell of garlic. Jews hung bulbs of garlic outside their doors to ward off the plague as a talisman and sign of good luck. The food historian Gil Marks adds: “Historically, the addition of garlic was among the typical Jewish touches that enhanced local dishes. In many cultures, the presence of garlic marked a dish as Jewish.”
In Germany, in the towns of Speyer, Worms and Mainz were home to large, vibrant Jewish communities. A popular acronym for these areas took the first letter from each town – S, W (which is written with a double “U” sound in Hebrew) and M – echoed the Hebrew word for garlic, shoom. The area was known as Kehillas Shoom (or SchUM) – the community of “Shum”, or garlic in Hebrew.
So identified were German Jews with garlic that some anti-Semitic images persist from the Middle Ages and Renaissance, depicting Jews holding or posing with bulbs of garlic.
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But jews and pickles go back for a long time too. Eastern European Jews brought their pickle-making traditions to America in the late 19th and early 20th centuries and made it famous there. Pickled cucumbers were an important part of their diet due to the need for preserving food in harsh climates in Eastern Europe, where was a common practice to collect and preserve pickles in order to survive winter. Everything could be pickled, from lemons to carrots, with varying degrees of culinary success.
Some took the cucumber, a cheap, accessible vegetable, preserved it in the spring to make them last through the winter and feasted on it throughout the year. Some of those people were Jews and thus the Jewish love affair with pickling began, as a way of keeping vegetables hygienic and healthy.
Fermantation itself as has a biblical orgin in various places.  Perhaps the best-known early reference to fermented food is the Passover story in Exodus (12:39): When the Jews were "thrust out of Egypt, and could not tarry," their dough could not rise (through fermentation). We know this unleavened bread as matzo. But when they left Egypt, after some time, their longing for these goods came up: "We remember the fish which we were wont to eat in Egypt for nought; the cucumbers, and the melons, and the leeks, and the onions, and the garlic” It’s likely that the cucumbers mentioned by our Jewish forebears were pickled in some way. Ancient cucumbers tasted extremely bitter and the ancient Egyptians “cooked” their cucumbers by lightly fermenting them. The resulting pickled vegetables were slightly alcoholic, and were seemingly eaten for their mind-altering properties.
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