Sunday, May 15, 2016

Alibaug's secret: A legendary drink with a Jewish connect

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In India, casual multiculturalism constantly reveals itself in odd and unexpected spaces.


Alibaug’s secret: A legendary drink with a Jewish connect

| TNN |
A Star of David and picture of Moses on the wall of the quaint stall.A Star of David and picture of Moses on the wall of the quaint stall.
In India, casual multiculturalism constantly reveals itself in odd and unexpected spaces. D Samsons Cold Drinks house on the Mumbai-Alibaug road
 

D Samson's Cold Drink House
 is one such non-monument to history, which tells the story of Alibaug's amazing connection with Jews and with Israel. With its Mangalore-tiled roof and Marathi signage, this could be any other vada-pav or cold drink stall, if it weren't for the Star of David and pictures of Moses that hang on the wall. This quaint beverage stop, which serves an array of delicious bespoke aerated drinks like ginger-lemon soda, ice-cream soda and masala soda, was founded 80 years ago by a Bene-Israeli Jew, Daniel Samson Digodkar.

Like many of his brethren — at one time there was a population of several thousand Jews in this area and a synagogue still stands tall in Alibaug town — his first name, Daniel, attests to the Jewish heritage, while the surname acknowledges his village, Digodi, near Mandwa. This intermingling of names reflects the manner in which the Raigad Jews have comingled Marathi culture with their very particular rituals, dissolving like sugar into water — in this particular case, carbonated water.

D Samson's cold drinks, once a favourite among the British collectors, are by now legendary in the area. "We continue to use the same secret recipes and the same carbonating machine that my uncle started with all of five rupees," says his nephew Sydney David, who lives in Mumbai but returns every Sunday to oversee the family business. Most other members of his family have migrated to Israel.

For the longest time, the Bene-Israelis of Alibaug ran rice and oil pressing mills. When the Digodkars' mill shut down, Daniel Samson pursued a personal passion — creating flavourful drinks, first with the marble inside the bottle to contain the bubbles, later with sealed caps. When he died, his sister Mary Moses David took over. Her son Sydney is one of the last in the family - indeed in the community — left here today.

According to Jewish author and historian Esther David, there are very few written records about the Bene Israel community of Alibaug. "It is said we were a seafaring tribe who arrived more than 2,000 years ago, after facing persecution in the Greek or Roman empire. The ship happened to wreck at Navgaon in Alibaug district. Seven couples survived and spawned a community that mostly ended up as coconut oil pressers and supari plantation owners. Because they continued to practice Shabbath and took Saturdays off, they became known as 'Shanvar-telis'."

A little over 100 years ago, the community built the Magen Avot Synagogue (which means Shield of the Fathers) in the Alibaug, with the prayer hall facing the west, with eyes on Jerusalem. "At one point there must have been 50,000-60,000 Bene-Israelis in western Maharashtra. During the British rule, they started moving to neighbouring cities like Pune and Mumbai, but the highest concentration remained in Alibaug," says David.

Everyone was raised with the belief that they would eventually make it back to the Promised Land. By the 50s and 60s, most people started leaving for Israel, forming a little India in south Israel, where they continued to wear saris and create spice markets, but lived under the aegis of a new state which prided itself on embracing Jewish refugees not just from the Holocaust but from all over the world.

One of the last of the Jews left in Alibaug is the elderly Jacob Dandekar, who has served as a chazan or cantor at the Synagogue and is widely referred to as 'Rabbee Dandekar', the Marathi version of Rabbi. The oldest Bene Israel cemetries continue to lie in Alibaug and the Israeli government has built a monument there in memory of the original seven couples who landed there and kept the community alive, says David.

As for D Samsons Cold Drinks, it may not be around very long. The family of the current proprietor's is not interested in the business. His son works in a media company in Mumbai and his daughter has joined Israel Airlines and already been through the military training that is a must for all young people. Many have asked for the formula that makes these drinks the ultimate delicious quenchers, but he guards it fiercely - and it may well remain one of Alibaug's many charming and forgotten secrets.

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Map of Alibaug India
Alibag
Town in India
Alibag is a coastal town and a municipal council in Raigad District of Maharashtra. It is the headquarters of the Raigad district.Wikipedia
Elevation: 0 cm
Weather: 32°C, Wind NW at 18 km/h, 63% Humidity
Local time: Sunday 5:31 PM
Population: 20,743 (2011)


 Alibag - Wikipedia, the free encyclopedia
https://en.wikipedia.org/wiki/Alibag
Alibag (also spelled as Alibaug) is a coastal town and a municipal council in Raigad District of Maharashtra. It is the headquarters of the Raigad district.

Saturday, April 23, 2016

The dumb, racial food illiteracy



Americans pay a pittance for Indian food as it has low culinary prestige: Krishnendu Ray

Krishnendu RayKrishnendu Ray

Why are New Yorkers more willing to spend twice as much on French food than Indian? Turns out, their attitudes are not so much swayed by spice, but by popular perceptions of a cuisine's ethnicity and associated class, suggests Krishnendu Ray, the chair of the department of Nutrition and Food Studies at New York University, in his new book The Ethnic Restaurateur. He tells Joeanna Rebello why we're at the near bottom of New York's food chain



From political science at DU, to food and nutrition at NYU...when and how did you detour?

I came to the US in 1988 to work on questions of development but was waylaid by nostalgia, which expressed itself through food. I realized that I had to cook Indian food if I were to eat it. Which led to the even starker realization that not only did I not know how to cook, but as a good Indian middle class male, I had never given it a thought. That and the inadvertent running into three books, Laura Shapiro's Perfection Salad, Harvey Levenstein's Revolution at the Table and Jack Goody's Cooking, Cuisine and Class made me realize that I had an opportunity to think seriously about what is good to eat. What was going to be new about my work was that most of the writing on food had been done with attention to cultural roots with relatively little on change and how immigration influences our choices.
In your comparative price rankings (of 14 popular cuisines reviewed in the Zagat New York restaurant guides in 1986 and 2014), Indian food has fallen from 8 to 9. What does this demotion tell you?

I make the argument that culinary prestige has a lot to do with class, race, and nation. Most Indian restaurants in the US, and in New York City, are run by Pakistanis, Bangladeshis and some Indians who are neither very rich, nor fluently Anglophone, nor highly credentialed, which creates the contamination effect for mainstream, middle-class, Americans. Like Mexican or Chinese food, most Americans refuse to pay more than a pittance for Indian food, which cannot buy the skilled labour, the good ingredients or the decor to create an upscale place. Of say the 350 or so Indian restaurants in NYC, only a dozen are upscale. That was the fate of Italian and Greek food too until immigration from the Mediterranean dried to a trickle and there was upward mobility of third-generation Italians and Greeks. Indian, Chinese, Mexican, Soul... are all stuck at the bottom. That will change when the source of immigration of poor people to America changes. I see that happening to new-style Chinese food such as at Jonathan Wu's Fung Tu. Similarly, better credentialed Indian chefs and entrepreneurs like Floyd Cardoz, Hemant Mathur, Surbhi Sahani, Suvir Saran, Sanjeev Kapoor, Jehangir Mehta, among others, are straining to upscale American notions of Indian food. There is an opening there because more than half of Indian immigrants to the US are entering engineering, management, medicine and the academy. So clever interpretations like the restaurant Babu Ji (in NYC) are playing to those possibilities.
Can you give us examples of how the improved social status of a country has made its food more coveted?

Top Comment

World calls American food as junk. Do you want anything more. Why are Indians so much bothered how US citizens treat Indian foods. As such they are dying of diseases like cancer and depression. Highe... Read Moreramdas b

Americans were full of disdain for Japanese culture, especially food, almost into the 1980s when the rise of Japan and contact with Japanese managers completely transformed American posture towards sushi that American elites had both disdained and were unable to appreciate.
Why is haute cuisine such a male-dominated world?
On every Western top chefs list, it's still mostly men, who rarely do the everyday cooking at home. That is women's work, poor people's work, which is why the modern world of chefs is so masculine, and so white. That is not a coincidence, but constitutive of the process of professionalization of a field. Women and people of colour will eventually break into the field too but not in my lifetime, I think.
Food studies is a growing discipline in America and Europe. Why not in India?
There is a long tradition of anthropological studies of the food ways of the poor, the rural, the marginal, and the non-literate. What is new with food studies is the attention to urban, literate, non-poor, at the centre of our systems. Sociologist Amita Baviskar is doing fascinating work in that domain — see her work on Maggi and the Indian working class. There are new PhDs being written in Delhi School of Economics — on sweetmeat makers for instance — that is going to open up that part of the field.

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ramdas b
1152
World calls American food as junk. Do you want anything more. Why are Indians so much bothered how US citizens treat Indian foods. As such they are dying of diseases like cancer and depression. Highest number of people on cocaine, drugs and what not? So called advanced culture. Bull sh!t
7 3 Reply Flag
narasarao
34535
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Let them pay a bomb for junk food.
5 1 Reply Flag
mishanth
473
Non sense article
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Combating food illiteracy | Minnesota Public Radio News

www.mprnews.org/story/2010/03/23/food-literacy
Mar 23, 2010 - But there's more to the problem than just access to nutritious foods. Some health experts believe many Americans have become food illiterate ...

America Is Filling Up With Dumb People - Rense.com

www.rense.com/general88/dumb.htm
Part 1: Illiteracy leads to shoplifting, babies, crime, gangs; As an educator in Colorado through the ... An astounding 35 million Americans subsist on food stamps.

Americans are still scientifically illiterate — and scientists ...

https://www.washingtonpost.com/.../americans-are-still-scientifically-illite...
Jan 29, 2015 - Back in 2009, the Pew Research Center and the American Association for the Advancement of Science released a survey that I'll never forget.

America The Illiterate - Rense.com

www.rense.com/general84/amrr.htm
We live in two Americas. One America, now the minority, functions in a print-based, literate world. It can cope with complexity and has the intellectual tools to ...

Thursday, March 31, 2016

a stupid news...its false;Stupid;rubbish.....pigeon headed scientists...

    I Agree To T&C
    • A Abk  
      was a stupid news...its false...
      about 5 hours ago
      (0) ·  (0)
    • R Raj  
      Absolutely false! It is actually non-vegetarian food that causes heart problems and cancer as was published recently in an article in the Time magazine of US.
      about 5 hours ago
      (0) ·  (0)
    • M Monica  
      Stupid to compare American non-veg population with Indian veg populations. Comparison should be in the same country as this will cancel out the environmental degradation impact on food. Indian rivers and soil are so polluted that vegies are going to cause cancer anyways.
      about 5 hours ago
      (0) ·  (0)
    • DA Dr Anisetti  
      Behind these stupid researchers there stands vested interested American companies to meet their ends. Absolutely rubbish. Their findings on paper is a paper pulp which is some way useful to lit fire.
      about 5 hours ago
      (0) ·  (0)

  • Anand Ch  
    This was the last straw. So these pigeon headed scientists wants us to give up eating and drink only water ? What is there in this wretched life ? Eat and drink and go like any other creatures. Don't make too much fuss about living.
    2400
    about 5 hours ago
    (0) ·  (0)
  • D Deadpool  
    ww(dot)pcrm(dot)org/health/cancer-resources/diet-cancer/facts/meat-consumption-and-cancer-risk
    about 4 hours ago
    (0) ·  (0)
  • Kabir Tripathy  
    100% Fake . FY Editor.
    about 4 hours ago
    (1) ·  (1)
    kabir Up Voted
    Anon Down Voted

    Vegetarian diet may up cancer, heart disease risk in Indians: Study

    Scientists found evidence that a vegetarian diet has led to a mutation that may make people more susceptible to inflammation, and by association, increased risk of heart disease and colon cancer.

    By: PTI | New York | Published:March 31, 2016 10:38 am
    broccoli-main Vegetarian diet has led to a mutation that may make people more susceptible to inflammation, increased risk of heart disease and colon cancer. Long term vegetarian diet can lead to a genetic mutation that may increase the risk of cancer and heart disease in Indians, a new study by Cornell University researchers has claimed.
    Scientists found evidence that a vegetarian diet has led to a mutation that may make people more susceptible to inflammation, and by association, increased risk of heart disease and colon cancer.
    The discovery by researchers including Kumar KothapalliImage result for Kumar Kothapalli from Cornell University in US provides the first evolutionary detective work that traces a higher frequency of a particular mutation to a primarily vegetarian population from Pune (about 70 per cent), when compared to a traditional meat-eating American population, made up of mostly Kansans (less than 20 per cent).
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    By using reference data from the 1000 Genomes Project, researchers provided evolutionary evidence that the vegetarian diet, over many generations, may have driven the higher frequency of a mutation in the Indian population.
    The mutation, called rs66698963 and found in the FADS2 gene, is an insertion or deletion of a sequence of DNA that regulates the expression of two genes, FADS1 and FADS2. These genes are key to making long chain polyunsaturated fats, researchers said.
    Among these, arachidonic acid is a key target of the pharmaceutical industry because it is a central culprit for those at risk for heart disease, colon cancer, and many other inflammation-related conditions, they said.
    Treating individuals according to whether they carry 0, 1, or 2 copies of the insertion, and their influence on fatty acid metabolites, can be an important consideration for precision medicine and nutrition.
    The insertion mutation may be favoured in populations subsisting primarily on vegetarian diets and possibly populations having limited access to diets rich in polyunsaturated fats, especially fatty fish, researchers said.
    “With little animal food in the diet, the long chain polyunsaturated fatty acids must be made metabolically from plant PUFA precursors,” researchers said.
    “The physiological demand for arachidonic acid, as well as omega-3 EPA and DHA, in vegetarians is likely to have favoured genetics that support efficient synthesis of these key metabolites,” they said.
    Changes in the dietary omega-6 to omega-3 balance may contribute to the increase in chronic disease seen in some
    developing countries, researchers said.
    The findings were published in the journal Molecular Biology and Evolution.
    comment:-
    in kerala 'kothazam' means fool -Mr kothapalli comes very near to that !!