Between Kosher and Koolsher

Gourmetisation of jewish cuisine in Buenos Aires (Argentina)

Abstract

Defined as the most extensive culinary map of the world, Jewish cuisine has been firmly included in the dynamics of late multiculturalist capitalism. It is a culinary tradition that was forged inside the home, but now it is also a cuisine that has begun a new history: the Nouveau Jewish Cuisine. With it, the recipes are configured not only considering the traditions or the kashrut's laws but mainly by the influences exerted by social, economic, and cultural processes around culinary consumption. Therefore, this article will examine how the gourmetisation of Jewish restaurants in Buenos Aires has taken place. The different trends will show how the gourmetisation of Jewish cuisine is intrinsically related to the different geographies of the city's economic, cultural, and symbolic capital.