My March 4th post about the Jewish/Asian connection produced 100’s of inquiring emails and exploring minds. Or is it inquiring minds and exploring emails?
While some commented on my blog here, I received more emails and responses from other blogs. Most everyone pointed to several common themes:
- No one seems to know the why and what about Jewish men and Asian women.
- There’s no “proof” or “evidence” of the affinity, but many acknowledge it exists.
- Some people are rankled by the topic. Some downright furious; not with my post, but with the relationship between Jews and Asians in general. I’ll leave this alone because these people always turned their fury into comments based on sexism, racism or anti-Semitism. They don’t deserve my attention, or your time.
But what does earn some interesting attention is the Asian/Jewish food fusion. I’d rather take the connection past the romantic links — since it is what it is, and just exists and who knows why — and elevate the union to something we all know about. Food!
Specifically, Chinese food and Jews. Or the Chinese and Jewish foods. Now we’re talking “mutty” hybrid action!
This interesting Los Angeles Times article by Ching-Ching Ni shows us something that few know about: China is now the world’s fastest-growing producer of kosher-certified food. More than 500 Chinese factories produce the approved products. So the Chinese have gone Kosher!
My kids know some about that, though, Chinese girls in a Jewish day school. Mutty? Sort of, but then look who they have for a mother. It’s got to be challenging having a mutt for a mother.
You’d be surprised at how many of my daughters’ friends thought we knew Yao Ming when we first attended their school (not that I wouldn’t want to, but yikes…I’m just 5’3″; I’d need a megaphone to talk to the guy.) It was cute: the schoolmates were curious, we were wondering and juggling how to fit in, and in the end, it all worked out. In fact, we’re all the better for the mixities of this particular Asian/Jewish connection.
But knowing Yao Ming? All Chinese know each other, right? And every Jew is related? Yeah, right. Well, the way I look at it, when everything is stripped away, everyone is from one tribe anyway.
Back to the kosher, just to clarify, keeping kosher is following the Jewish dietary laws of kashrut, a way to elevate the act of eating from mundance to holy.
Even Jennifer 8. Lee, in her book The Fortune Cookie Chronicles attests to this intriguing phenomenon of Jews/Chinese and added to that, the food connection.
The Jewish Buddhist dialogue is interesting too. Sylvia Boorstein speaks to the spiritual ties in her book, That’s Funny, You Don’t Look Buddhist: On Being a Faithful Jew and a Passionate Buddhist.
But back to the dating and relationships. If food is really the way to a man’s … and a woman’s heart, then does that offer an answer to my original curiosity on my earlier post about Jewish men/Asian women? Is food the answer to, “What’s with the Jewish man/Asian woman thing?”
I think it’s much more complex. But for now, I like explaining it with the food connection. I’m not the only one thinking this. Genghis Cohen restaurant in New York and Los Angeles is proof that I’m not making this up. The name says it all.
Think . . .
- Vegetable fried knish (skip pork fried)
- Sweet and sour matzo ball soup
- Chopped liver with bean sprouts
- Teriyaki gefilte fish
- Pan fried luxion kugel (with cherry sauce)
Not that these are necessarily on their menu, but they’re fun, and in my imagination.
Have any more mutty yummy Jewish Chinese food combos? What about Japanese Jewish food? Drop a comment here.
Thought for the day: If it feels like just when you’ve learned all the answers, someone changed all the questions…you’re right! The axiom, “the more we know, the more we know we don’t know” is true. Live in the question, and don’t get too stubborn about your answers. Sometimes questions are the answers.