Paola Gavin on Muck Rack

Paola Gavin

London
As seen in: Tablet Magazine, The Independent (UK), Wirtualna Polska, Forward, The Jewish Chronicle, The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters, NY Metro Parents, Cooked
Food writer and author of 4 cookbooks. My latest book Hazana: Jewish Vegetarian Cooking is published by Quadrille (November 2017)
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Articles

Hummus and History

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By Paola Gavin
| Tablet Magazine Verified
Chickpeas were one of the first legumes to be cultivated by humans. Evidence of wild chickpeas dating back to 8000 BCE was discovered in Tell el-Kerkh, in present-day Syria.
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The Beauty of Bokser

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By Paola Gavin
| Tablet Magazine Verified
Carob—or bokser, in Yiddish—has long been associated with the Jewish holiday of Tu B’Shevat, the New Year of the Trees, which begins this year on Feb. 12. Jews also eat it later in the spring on Lag Ba’Omer to commemorate Rabbi Shimon Bar Yochai, the author of the Zohar, who, together with his son Rabbi Elazar hid inside a cave for 13 years, surviving on water from a nearby spring and a diet of carob pods that miraculously grew on a tree outside the entrance to the cave.
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The Cool, Refreshing History of Mint

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By Paola Gavin
| Tablet Magazine Verified
Mint grew wild in the land of Israel in biblical times, when Jewish priests used to pay tithes with it. Although the plant is not mentioned in the Hebrew Bible, it is referred to in the Talmud, which recommends the use of an ointment made with mint, soap, cumin, wormwood, cedar blossom, and hyssop—to be dissolved in wine to treat the heart, in water for flatulence, or in beer for uterine pains.
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