Judaism possesses an elaborate system that determines what foods Jews can eat and which ones can be eaten together.
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A historian of American Judaism explains how cookbooks across the 20th century have influenced and reflected the shifting tastes of American Jews.
Sara Hurwitz, Amy Eilberg, Sandy Eisenberg Sasso and Sally J. Priesand, each of whom was the first female rabbi in her branch of Judaism.
Courtesy of The Jacob Rader Marcus Center of the American Jewish Archives
Carole B. Balin, Hebrew Union College - Jewish Institute of Religion
Rabbi Sally J. Priesand’s ordination by Hebrew Union College-Jewish Institute of Religion opened the doors to hundreds of women becoming rabbis.
Ultra-Orthodox Jews gather at the gravesite of Rabbi Shimon Bar Yochai at Mount Meron in northern Israel on April 29, 2021, as they celebrate the Jewish holiday of Lag BaOmer.
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