by Jeffrey Shandler

Tsholnt

A taste of another world

This picture shows a group of Jewish women, accompanied by a few children, bringing pots of tsholnt to the local bakery. Tsholnt (also known as cholent) is the traditional Ashkenazic stew, variously made of meat, beans, barley and vegetables, prepared on Friday afternoons for consumption on Saturday afternoon. The word tsholnt is a treasured linguistic landmark of Yiddish—one of the few words in the modem language that can be traced back to the medieval romance languages spoken by the first Jews to migrate east and settle in towns along the Rhine Riven where Yiddish was born over a thousand years ago.

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