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By Michael J. Arvizu Valley Sun | March 13, 2008
Imagine a traditional meal of simple herbs, bread and wine. You are gathered around a table in your home where you have invited friends and family over. Each bite, each ingredient has its tradition, has purpose. Such is the Passover seder meal, to be celebrated by scores of family at Passover on April 19. Miriyam Glazer, a professor of literature at American Jewish University and co-author of the new book ?The Essential Book of Jewish Festival Cooking,? presented an hour-long program March 9 at Temple Sinai in Glendale where the historical and cultural contexts of Passover and the seder meal were discussed.
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By Michael J. Arvizu Valley Sun | March 13, 2008
Imagine a traditional meal of simple herbs, bread and wine. You are gathered around a table in your home where you have invited friends and family over. Each bite, each ingredient has its tradition, has purpose. Such is the Passover seder meal, to be celebrated by scores of family at Passover on April 19. Miriyam Glazer, a professor of literature at American Jewish University and co-author of the new book ?The Essential Book of Jewish Festival Cooking,? presented an hour-long program March 9 at Temple Sinai in Glendale where the historical and cultural contexts of Passover and the seder meal were discussed.
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