We have just finished this year’s first Shabbat Hanukkah, which brings me to a wine & dine custom practiced by Avignon Jews in Southern France. We all know that the French are masters of haute cuisine and wine making. French Jews have taken on these cultural habits as well, applying them to the evening following Shabbat Hanukkah. That’s when the Jews of Avignon open new casks of wine to sample and toast the holiday. Of course something savory accompanies the wine – sugar dusted beignets. Apparently, this deep fried pastry became a French export, eventually reaching the shores of New Orleans. I have found a wonderful, short video clip to show you how to make this treat. Yes, the voice-over accent is not ours and beignets are certainly not the healthiest dish around for the cholesterol and weight-watching minded, but it’s Hanukkah, so if you want, cheat a bit.
Food aside, how can you connect this custom with Rashi? The link is in the wine. Our great Biblical commentator followed in his father’s footsteps of learning Bible while working to make a living. Rashi was an only child born in Troyes, Champagne, located in northern France. His father was a winemaker. When Rashi was five, his father gave him his first Torah lesson and continued to be his Torah teacher until Rashi reached adolescence. Apparently, Rashi learned the trade from his father as well. Common knowledge has it, that like his father, Rashi was a vintner. His extensive knowledge of the utensils used to make wine comes through in some of his commentaries. The importance to stress to students is not the wine, but “Torah ve Avodah” – Torah study and work…and to that we can say “Le’Chayim”.
Happy Hanukkah…Tami
No comments:
Post a Comment