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Passover Repast: Mediterranean Jewish Cooking

University of California Press

Just as there are different approaches to worship by different sects of Jews, there are also different approaches to cooking and eating. 

When Jews scattered after the breakup of the historic Israel, they traveled to many lands, picking up wide varieties of foods and flavors. 

Cookbook author Joyce Goldstein collects recipes and methods in her book The New Mediterranean Jewish Table.  On this day when Passover begins, she joins us with highlights from her journey of culinary discovery. 

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Geoffrey Riley is a graduate of the University of Missouri School of Journalism and has hosted the Jefferson Exchange on JPR since 2009. He's been a broadcaster in the Rogue Valley for more than 35 years, working in both television and radio.