The History of Hanukkah

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Sheilah Kaufman
Cooking with Sheilah
www.cookingwithsheilah.com  
 

For the past 39 years, under the banner of "Fearless Fussless," I have been crisscrossing the country from Alaska and Hawaii to Maine and Mexico, demystifying cooking and teaching "fearless fussless, easy ways to elegant cooking" to all ages (including tots and moms/dads from 3 to five years old). My recipes are user friendly and the style is simple, unique, and loaded with hints and tips. Everything can be made ahead or frozen, takes about 20 minutes preparation time, and tastes fabulous.

As a traveling cooking teacher, I teach classes at Cooks Warehouse; Sur La Table; Kitchen Affairs; Publix; Gelson's; for organizations such as Brandeis Women; and fund raisers such as Cooks & Books. The Smithsonian did a program which included SEPHARDIC ISRAELI CUISINE, one of my newest book. In addition, I am a freelance food writer, lecturer on history of foods, and consult and lecture on getting into the gourmet and/or fancy food business, and the gift basket business. I am an active member of Les Dames d'Escoffier and a member of IACP.

As the author of 26 cookbooks I am often a guest on TV and radio shows. My books include UPPER CRUSTS Fabulous Ways to Use Bread (Delectable Recipes for Appetizers, Soups, Salads, Main Courses, Desserts, and More); A TASTE OF TURKISH CUISINE; SEPHARDIC/ISRAELI CUISINE; SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless Fussless; VEGETABLE MAGIC; and STEWS SOUP CHOWDERS among others.

Currently I am the food editor of Jewish Women International's (JWI) new website <a>www.jwmag.org</a> and a contributing food editor for the Town Courier, and contributing food writer to Vegetarian Times Magazine and The Washington Post and a contributing food writer for other newspapers around the country.

Other activities included: developing recipes for major food companies; media spokesperson for an international food company and an international gourmet products company; Fancy Food and Gourmet Editor for GIFT AND DEC Magazine for over 20 years, and their spokesperson/ speaker at major trade shows.

The History of Hanukkah

This video will show how to celebrate Hanukkah, including its origins, significance and various activites related to it.

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Sheilah Kaufman: Hi, I am Sheilah Kaufman and today we are going to learn about Hanukkah. Now we are going to learn about the history of Hanukkah.

Over 2000 years ago, the Syrian king Antiochus sized Jerusalem and desecrated the temple there by letting swine rambles and trying to get Jews to worship Greek idols. After a successful revolt against the Syrian king by the High Priest, Mattathias and his five sons, the temple was recaptured and rededicated. During the cleansing for the re-dedication, only one small cruse of oil was found enough for just one day. The miracle that happened at Hanukkah was the one days' worth of oil lasted for eight while the priest were able to prepare the new holy oil needed in the temple. It was during this time the Judith, a beautiful widow went to one of the Syrian Generals and invited him to dinner. When he came, she plied him salty cheese dishes and when he fell asleep drunk, she took his sword and beheaded him and the remainder of his army fled. The Maccabees were very inspired by Judith and in recent years more and more people have added eating cheese dishes, which we are going to make one, to their Hanukkah festivities. So this day Hanukkah is celebrated by lighting the Menorah, one candle for each of the eight days by eating foods cooked in oil, although back down it was olive oil and by exchanging gifts, singing songs, and playing games. If you would like to learn more about Hanukkah, in many areas we will send you, for free, this wonderful brochure with some history, recipes, candle lighting times, and the proper blessings to say over the candles, and the proper way to light the candles.

So that's a little bit of history about Hanukkah. Now we are going to learn about Menorahs and the proper lighting of Menorahs to celebrate this wonderful festival.

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