Shabbat and the Long-Cook Tradition
I
Origin
The Shabbat prohibition on work (including lighting fire) from Friday sunset to Saturday night produced the most remarkable culinary constraint in world food history — the need to have a hot meal on Saturday lunchtime without being able to cook it on Saturday. The solution: preparations that could be started Friday afternoon, continue cooking through the night without attention, and be ready for the Saturday midday meal. This constraint produced a global tradition of long-cook dishes — each Jewish community developed its own version of the Shabbat long-cook.
II
Description
The Shabbat long-cook tradition — its global variations.
III
The Thread
—Persian chelou (same sealed-pot overnight rice principle — Jewish-Persian cultural connection), Moroccan tangia (same sealed-pot overnight cook — the bachelor's clay vessel sealed with paper and cooke
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
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