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Elli Benaiah's avatar

I concur. Migration is often described here through policy, labour, and demographics.

But what interests me more is how quietly it settles elsewhere - in the kitchen, and this is precisely because the Jewish kitchen has taken so many forms in its diasporic history.

Long before narratives catch up, people are already adapting, translating, and recombining through food.

What you describe as “transnational connections,” I see in dishes:

fenugreek from Yemen becoming olba in Cochin, India.

Mahshi in Baghdad becomes mahasha in Calcutta, India.

Not as theory.

As adaptation while preserving tradition.

The world is already integrated - we just don’t always look in the right places.

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