How “gentile” fell out of favor.
Ethiopian food, famous for its spicy stews and the spongy flatbread called injera, burst onto the international food scene—especially in the United States—in the 1970s and 1980s, when thousands of Ethiopians fled political turmoil in their home country.
A Moment Symposium // Interviews With Assaf Benmelech, Aaron Leibowitz, Rachel Levmore, Shlomo Riskin, Bambi Sheleg, David Stav, Adin Steinsaltz, Yedidia Stern, Diana Villa, Avi Weiss, Moshe Weiss, Dov Zakheim. Plus a comment by Ashkenazi Chief Rabbi David Lau
Mina Yuditskaya Berliner, a retired teacher of German, could be forgiven for feeling surprised when one of her former students invited her for tea after almost half a century. Berliner, now 94, hadn’t seen him since she made aliyah to Israel from the USSR in 1973. But in 2005, the former student came to Israel to visit—an official visit, no less, the first ever made by a Soviet or Russian leader.