BRICK LANE USED TO BE THE JEWISH CENTRE OF LONDON
TODAY IT IS MAINLY PEOPLE FROM BANGLADESH. THE FAMOUS
BLOOMS
IN WHITECHAPEL IS NOW A BURGER BAR. NO ONE KNOWS WHERE THE RUDEST
WAITERS
IN BRITAIN HAVE GONE! YOU HAVE TO LOOK ELSEWHERE IN LONDON FOR
KOSHER
RESTAURANTS- SO IF MAMA ISN'T AVAILABLE TO COOK FOR YOU......BELOW FIND A LIST OF SOME OF THE
RESTAURANTS,
KOSHER FOOD STORES AND A SEPERATE SECTION ON THE LONDON BEIGEL.
Click on appropriate
section
below

MATZO WARS AS BIG STORES GO FOR PASSOVER TRADE
by Riazat Butt - Religious Affairs Correspondent in The Guardian April
19th 2008
To Jews
celebrating Passover, matzo represents redemption and freedom from
slavery. But this year the cracker-like flatbread has come to symbolise
a weapon in an unholy price war.
The
major supermarkets have gone head-to-head with independant Jewish
retailers as they compete for Passover trade by slashing prices on
specialist items for the holiday which starts to-day
Tesco claims people will spend less time "schlepping round the shops",
Waitrose says its home delivery service will "beat Elijah to the door",
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a
reference to a Passover custom, and Asda has been enticing customers
with prize draws. One branch of Tesco imposed a limit of 15 matzo boxes
a shopper, selling for 49p a box. The aggressive pricing has not
fazed small shopkeepers. At Kosher Kingdom in north London, which
stocks organic, wholemeal, spelt, Brooklyn, diet, miniature, Israeli
and round varieties of matzo, store manager Chuny Rokach shrugged off
the competition. " There are certain items they can undercut us on, but
we have thousands of lines they don't stock."
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In
Manchester, Richard Hyams, co-owner of Jewish Deli Titanics - motto "
You shop, we schlep" - closed its on-line delivery service three weeks
ago. " We've 430 orders from the Shetland Isles to Penzancw. There was
a danger we'd either run out of stock or we'd run out of time."
The punishment for Jews who eat leavened products during Passover is
excommunication and this commandement sends families into a frenzy of
shopping and cleaning as they rid their homes of every crumb and grain.
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An invitation to Passover
Traditional Seder is rich with readings, rituals and symbolic foods
By Julie Wiener - Associated Press
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The
first time Abigail Auer attended a Passover Seder, she was eager to
make a good impression and asked the hostess — also her future
mother-in-law — to suggest a dish she could bring.
Auer, who is Roman Catholic, spent hours
chopping and pureeing squash for a casserole.
As she spread on the bread-crumb topping,
she asked
her future husband and his roommate, both Jewish, "How come you can
have bread crumbs, but not bread?"
"Their faces just said, 'Oh no,'"
recalled Auer. Her
mother-in-law, who had provided the recipe, had forgotten it included a
bread-crumb topping, which the family had always left off in adherence
to kosher-for-Passover laws.
When Auer's attempts to scrape off the
bread crumbs failed, she left the casserole at home and brought flowers
instead.
For Passover novices, an invitation to a
Seder can be exciting, and a bit intimidating.
The most widely celebrated Jewish
festival, Passover,
which begins at sundown Saturday and is also known by its Hebrew name
Pesach, commemorates the ancient Israelites' liberation from Egyptian
slavery.
At a Passover Seder, a celebratory meal,
the story of the Exodus is retold through readings, rituals and
symbolic foods.
While some foods, such as matzo and
bitter herbs, are
required eating, others, including bread, are forbidden. Traditional
Jews can't even store the taboo items in their homes or eat from dishes
or cutlery that have touched them.
To a newcomer, the numerous rules and
traditions can
be overwhelming. Even veteran Seder-goers can find them confusing,
particularly since the diversity of American Jews results in many
different ways of celebrating.
Here's what you need to know:
The basics
All Seders include a few basic elements,
such as
kosher wine, matzo (unleavened bread), a Seder plate (a special plate
that displays symbolic foods) and a reading of the Haggadah, the book
that serves as a guide to the ceremony.
Beyond that, family traditions generally
dictate.
Some families will dress formally and
spend hours
before the meal reading the Haggadah in Hebrew. Others are decidedly
more casual, zip through the rituals in English and make the food the
main event.
Many families create their own Haggadah,
incorporating contemporary readings. Those who use published Haggadahs
have hundreds to choose from, including books that embrace
vegetarianism, feminism and other causes.
Some families conclude with dessert,
while others continue into the night with singing, readings and prayers.
Four questions
Early in the Seder, the youngest
participant typically will ask "The Four Questions." These are:
r Why does one eat matzo? (To remember
their
ancestors, who fled Egypt in a hurry and did not have time to let their
bread rise before the journey.)
r Why does one eat bitter herbs? (A
reminder of the bitterness of slavery.)
r Why does one dip parsley in salt water
(a symbol of
the tears shed by slaves) and bitter herbs in charoseth, a sweet fruit
paste (the texture evokes the mortar slaves used when making bricks)?
r Why does one lean on a pillow or
recline during the meal? (To symbolize the comforts of freedom.)
The food
Passover lasts eight days and begins with
two nights
of Seders. The menu varies greatly depending on a family's background.
While many Ashkenazi Jews won't eat legumes, corn, rice, most other
grains or products made from them, Sephardic Jews are more lenient.
Ashkenazi Jews are descended from people who lived in Germany and
Eastern European countries, while Sephardic Jews have roots in Spain
and Portugal.
Most Jews eschew "the five species of
grains" — wheat, rye, oats, barley and spelt, all of which contain
gluten.
The exception is matzo, which is made
from wheat, but
has not been allowed to ferment. Matzo must be baked within 18 minutes
of the flour being combined with water.
Legumes also are forbidden, though
Sephardic and Conservative Jews consume rice and legumes.
So what is allowed? Fruit is always a
safe bet, as
are potatoes and other root vegetables, leafy greens, nuts, eggs, fish,
dairy and meat (although, in accordance with kosher laws, meat and
dairy must be served separately).
If, like most American Jews, your hosts
are of
Ashkenazi descent, you are likely to start the meal with chicken-matzo
ball soup, as well as gefilte fish (ground fish mixed with matzo meal,
eggs and seasonings).
Other Passover favorites include brisket,
roast lamb
and a variety of side dishes, such as potato kugel, tzimmes (sweet
potatoes and carrots) and assorted casseroles bound together with eggs
and matzo meal.
For dessert, expect macaroons, fruit
compote, candy
and cakes and tortes made with ground nuts or other kosher-for-Passover
flours. Beer and most other liquors are not allowed, but wine generally
flows freely throughout the Seder.
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Sauteed Carrots with Mint and Shallots
These simple, speedy carrots get a fresh
taste from
the mint. They make a great accompaniment to broiled or grilled meats
or poultry.
8 medium carrots, cut into 1/2-inch-thick
slices on the diagonal
2 tablespoons extra-virgin olive oil
2 large shallots, chopped (about 1/4 cup)
2 medium garlic cloves, minced
2 tablespoons minced fresh mint
Salt and freshly ground black pepper, to
taste
Start to finish: 20 minutes
In a medium saucepan, bring several
inches of
lightly salted water to a simmer. Add the carrots, return to a simmer
and cook until the carrots are tender but firm, about five minutes.
Drain the carrots under cold water and
set aside.
Heat the olive oil in a large skillet
over
medium heat. Add the shallots and saute one to two minutes, or until
slightly softened. Add the garlic and saute briefly.
Add the carrots, mint, and salt and
pepper. Saute for about two minutes, or until the carrots are hot and
slightly crispy on the surface.
Makes four servings.
— From Ronnie Fein's "Hip Kosher," Da
Capo Lifelong Books, 2008
The rituals
The Seder consists of 15 rituals, most of
which occur
before the meal is served. They include lighting candles, blessing
wine, washing hands, breaking the matzo, dipping vegetables and telling
the story of the Exodus from Egypt.
Usually, one of the hosts serves as the
leader, but guests take turns reading sections from the Haggadah.
Interspersed are various traditional
songs. Many
Seders also feature contemporary readings on the themes of slavery and
liberation.
The gracious guest
r Don't show up ravenous. You're going to
have
to wait awhile until the real food gets served, says Micah Sachs,
online managing editor of InterfaithFamily.com, a Web magazine for
interfaith families exploring Jewish life.
"If you're lucky, and the hosts are
compassionate,
they'll include some finger foods for you to nibble on, but don't count
on it," Sachs says.
r Don't touch the food on the Seder
plate, a large dish that holds a shank bone, parsley, bitter herbs, a
hard-boiled egg, charoseth and matzo.
"Some of it is symbolic and is never
eaten," Sachs
says. "Some of it is eaten, but only at proscribed times during the
Seder. Follow your host's lead."
r If you bring wine or prepared food,
make sure it is labeled "Kosher for Passover" or that your host
approves it in advance.
"You can't go wrong with fresh fruit or
kosher wine
or kosher-for-Passover candy," suggests Gil Marks, author of numerous
Jewish cookbooks and a forthcoming encyclopedia of Jewish food.
r If you want to bring a gift, but want
to
avoid the quest for kosher-for-Passover food, consider bringing flowers
or a book of Jewish interest instead, says Stuart Matlins, co-author of
"How to Be a Perfect Stranger: The Essential Religious Etiquette
Handbook."
r Watch your alcohol. During the Seder,
participants traditionally drink four cups of wine. Use your judgment
as to how full your cup should be each time, whether to substitute
grape juice and how much, if any, additional wine to drink during the
meal.
Greek Garlic Chicken
Garnish this dish with whole Kalamata
olives and sprigs of fresh oregano.
2 whole chickens, cut into eighths
2 yellow onions, cut into large chunks
2 lemons
12 to 16 sprigs fresh oregano
8 cloves fresh garlic, halved
Fine sea salt and freshly ground black
pepper, to taste
1/2 cup olive oil
1 cup kosher white wine
2 cups pitted Kalamata olives
Start to finish: 1 1/2 hours
(30 minutes active)
Preheat oven to 450 degrees.
Arrange the chicken pieces in single
layers, skin side up, into two 9-by-13-inch baking pans. Add the onion
chunks.
Slice the lemons in half lengthwise.
Squeeze the lemon halves over the chicken, then cut each half into four
pieces and add to the pans.
Set aside four sprigs of oregano, then
strip the leaves from the rest. Scatter the leaves and the stripped
sprigs over the chicken.
Scatter the garlic between the chicken
parts, then season with salt and pepper. Drizzle with the oil and wine.
Coarsely chop about 1 1/2 cups of the olives, then sprinkle them over
the chicken.
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Bake, uncovered, for 45 minutes to one
hour,
or until the chicken is fully cooked and no longer pink, or a meat
thermometer inserted into the thickest part of the thigh reads 180
degrees.
Transfer to a platter and garnish with
remaining whole olives and reserved oregano sprigs.
Makes six to eight servings.
— From Susie Fishbein's "Passover by
Design," Art Scroll Shaar Press, 2008
Potato Kugel
This low-fat recipe does best with russet
potatoes,
which are dry and produce a lighter, fluffier kugel. And while nice as
a side, a large slice also makes a satisfying lunch.
3 pounds russet potatoes
12 eggs
2 medium yellow onions, peeled and cut
into chunks
2/3 cup matzo meal
1 tablespoon salt
3/4 to 1 teaspoon freshly ground black pepper
3 tablespoons kosher-for-Passover
vegetable oil
Start to finish: 2 hours (30 minutes
active)
Preheat the oven to 350 degrees.
Peel and cut the potatoes into small
chunks. Place them in a bowl of water and set aside.
In a very large bowl, beat the eggs. Set
aside.
In a food processor, pulse the onions
until finely chopped. Transfer the onions to the bowl with the eggs and
mix them in. Stir in the matzo meal.
Drain the potatoes, then set a strainer
over a bowl or in the sink.
In the same processor bowl (no need to
clean),
process the potatoes in three batches, until very finely chopped. The
pieces should be smaller than a grain of rice.
As each batch of potatoes is processed,
immediately scrape it into the strainer. With a rubber spatula or the
back of a spoon, press out the moisture so it drains into the bowl or
sink.
Immediately stir all of the pressed
potatoes into the egg mixture. Season with salt and pepper.
Use 2 tablespoons of the oil to coat the
bottom and sides of a 13-by-9-inch baking dish. Warm the baking dish in
the oven for five minutes.
Remove the baking dish from the oven and
transfer the potato mixture into it. Drizzle the surface with the
remaining tablespoon of oil. Bake for one hour and 15 minutes, or until
lightly browned.
Let rest for at least 15 minutes before
cutting and serving. Serve hot or warm. The kugel can be reheated,
uncovered, in the oven at 350 degrees.
Makes 12 servings.
— From Arthur Schwartz's "Arthur
Schwartz's Jewish Home Cooking," Ten Speed Press, 2008
Sauteed Carrots with Mint and Shallots
These simple, speedy carrots get a fresh
taste from
the mint. They make a great accompaniment to broiled or grilled meats
or poultry.
8 medium carrots, cut into 1/2-inch-thick
slices on the diagonal
2 tablespoons extra-virgin olive oil
2 large shallots, chopped (about 1/4 cup)
2 medium garlic cloves, minced
2 tablespoons minced fresh mint
Salt and freshly ground black pepper, to
taste
Start to finish: 20 minutes
In a medium saucepan, bring several
inches of
lightly salted water to a simmer. Add the carrots, return to a simmer
and cook until the carrots are tender but firm, about five minutes.
Drain the carrots under cold water and
set aside.
Heat the olive oil in a large skillet
over
medium heat. Add the shallots and saute one to two minutes, or until
slightly softened. Add the garlic and saute briefly.
Add the carrots, mint, and salt and
pepper. Saute for about two minutes, or until the carrots are hot and
slightly crispy on the surface.
Makes four servings.
— From Ronnie Fein's "Hip Kosher," Da
Capo Lifelong Books, 2008
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The Jews in London
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Something
happened in 1656 that was "good news" for Jews -
but what
was it? To understand, we must look back before Oliver Cromwell and the
"Whitehall
conference" of that year, the event popularly considered the turning
point.
In
the late 13th century, the small Jewish community that
existed
in England became less useful to the monarch after it was hammered by
successive
rounds of swingeing taxation.
Edward
I decreed in July 1290 that all Jews should leave
England
by 1 November. Apart from a small number in the Domus Conversorum
(House
of Converts) in Chancery Lane, that is exactly what happened.
A few centuries later, Jews in Europe faced a new threat from
the
Spanish and Portuguese Inquisitions.
Jewish
refugees fled the Iberian Peninsula during the 15th
and 16th
centuries, seeking safer realms away from religious persecution.
By
coincidence, in England, there was a king who found a
different
point of view useful. Henry VIII imported Jewish rabbinical advisors to
help
find a Biblical way out of his marriage to Katherine of Aragon, the
first
of his six wives. He also welcomed Italian Jewish musicians to his
court.
And
from the mid 16th century onwards, Jews entered England
as Spanish
and Portuguese merchants. They lived a double life: practising their
true
faith in secret while in public attending Lutheran churches.
Somehow
they managed to observe feasts, fast-days and some
dietary
laws.
Even
though their Jewishness was tacit knowledge in London and Bristol, a
blind
eye was turned to their private religious activities.
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There was no Inquisition in England. In fact, Jews
became
a useful political tool for an English court at odds with Spain and
Portugal.
The throne found it was able to make good use of these exotic merchants
with
their overseas contacts.
It
is impossible to say how many such "conversos" lived in
England
- perhaps they numbered no more than 100 at any one time - but without
a
synagogue or official recognition, they did not constitute a community.
In
Rabbi Menasseh ben Israel, a scholar, publisher and
ambassador
for Jews, petitioned Oliver Cromwell in 1656, asking for his community
to
have the right to settle. That petition was a catalyst for change.
By
the time of the Whitehall conference called to decide the
issue,
those in favour of the Jews may have had millenarian or mercantile
aspirations,
while those against, cited theology and the fear of competition.
The
result was inconclusive - but perhaps the fact that the
debate
took place at all effected a change in the climate of tolerance.
Crucially, the
conference
accepted that the1290 Edict of Expulsion applied only to Jews resident
in
England at that date; technically there was no barrier to resettlement.
Furthermore,
the renewed hostilities with Spain meant that it
was
safer to come out as a Jew than be taken for a Spaniard in London.
And
so, in December 1656 Antonio Fernandes Carvajal, the
leader
of a small group of settlers, acquired land for a Jewish cemetery, a
public
statement of existence.
In
1657 his hitherto private synagogue in Creechurch Lane was
extended
to accommodate an influx of worshippers - and in 1659, his memorial
service
was attended by Samuel Peyps.
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Ashkenazi
Jews from Germany and Poland founded their first
synagogue
in 1692 in Broad Street, Mitre Square.
The
magnificent Spanish and Portuguese Jews' synagogue in
Bevis
Marks, a road in the City of London, followed in 1701.
Despite
intermittent attempts by some clerics and city
merchants
to have Jews banished once more, the presence of the small community
appeared
secure. The small group had become a community.
In
the 350 years since the Whitehall conference, the
relationship
between the Jews and the host community has not always run smoothly.
The
Jew Bill of 1753, drafted to enable foreign Jews to
naturalise,
met with violent opposition and had to be axed.
Civil
rights came at a snail's pace in the 19th century -
although
that it is true for Catholics and dissenters too.
Today,
most Jews in Britain regard themselves both as
integrated
citizens with a rich historical and cultural background.
But
the fact that anti-Semitism remains alive - while more
recent
immigrants find themselves demonised by a bigoted minority -
demonstrates
that although Britain has become an increasingly multicultural society,
there
remains, in some quarters, an innate suspicion of difference.
Nevertheless,
2006 marked 350 years during which Jews have
found
somewhere they could come and find their feet, whether they were
fleeing
Russian pogroms in the 19th century, or the Nazis in the 20th. And that
is something worth celebrating.
As reported by the BBC http://news.bbc.co.uk/1/hi/magazine/5341424.stm
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Discover
the Vanishing Jewish East End of London
The fantacinating history of the area is detailed in, Exploring the
Vanishing
Jewish East End, which included an nostalgic introduction by writer,
actor
and director Steven Berkoff, an East End resident and son of a Stepney
tailor.
The two self guided walks also introduce places that have been home to,
and
inspired, Jewish writers, artists and entertainers such as Bud Flangan.
Amongst
the wealth of history, pockets of thriving contemporary Jewish life are
not
forgotten with one walk leading to Rinkoffs, the only remaining Jewish
Bakers
in the East End, where visitors can indulge in a slice of delicious
cheesecake.
This section is taken from:
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Newly arrived Jewish immigrants had
a
tendency to create close-knit, distinctive communities. They wanted to
live
and work near to their fellow Jews, especially landsleit
- people from the same original village - and within
walking distance of a synagogue,
ritual baths and kosher food
shops. The language of the newcomers was Yiddish.
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Russell
and Lewis's map of Jewish East London, 1900, shows street by street the
density
of Jewish settlement.
Moving Here
catalogue reference (JML)
2002.25 |
The immigrants settled in inner
city areas
like the East End of London, the Leylands in Leeds, Strangeways in
Manchester
and the Gorbals in Glasgow.
In 1880 there were around 46,000
Jews
in London, but by 1900 this figure had almost trebled to 135,000, and
most
were living within the two square miles of the East End.
In 1889 Charles Booth observed:
The newcomers have gradually replaced the
English
population in whole districts, Hanbury Street, Fashion Street, Pelham
Street,
and many streets and lanes and alleys have fallen before them; they
have
introduced new trades as well as new habits and they live and crowd
together.
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On 25
January
1911, the London Evening Standard published the first of a
series
of long Catarticles on 'the alien problem'.
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By 1900 many of these streets were
entirely
Jewish. To non-Jews, the new arrivals presented a curious spectacle -
they
spoke a foreign language, wore different clothes, ate strange-smelling
foods
and practised an unfamiliar religion. Many non-Jews were horrified by
what
they saw as an 'alien invasion'. In his book Living London,
GR Sims
describes Whitechapel in 1904:
It is its utterly alien aspect which
strikes
you first and foremost. For the Ghetto is a fragment of Poland torn off
from
Central Europe and dropped haphazard into the heart of Britain.
By settling in tight-knit
communities,
the Jews were creating an environment for themselves in which they
could
retain their distinctive culture and tradition and slowly adapt to the
difficulties
of life in a new, often hostile, country. The East End historian
William
Fishman gives his own description of Jewish life in the teeming streets
of Whitechapel:
The Jews formed their own
self-contained
street communities with workshops, stiebels
and all-purpose stores where the men would gather
on Sundays to discuss the ' rabbi's' sermon,
politics and local scandal. On Fridays, the eve of Sabbath, the
cloistered alleys and thoroughfares came to life as candles
blazed from the front parlours of shabby one-storeyed cottages or
tenements.
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Cramped
conditions in an immigrant home.
Moving Here
catalogue reference (JML)
779.1 |
The immigrants were settling in
areas
already characterised by poverty and overcrowding. The flow of new
arrivals
only worsened the conditions of severe overcrowding, dirt and lack of
sanitation.
In 1884, The Lancet reported
the case of a Jewish potato dealer who lived with his wife, five
children
and a huge pile of potatoes in one room which measured only five yards
by
six! But the demand for accommodation, regardless of how bad it was,
kept
rents high.
The Jewish Board of Guardians, an
organisation
set up in 1859 to help the 'strange poor', tried to relieve the worst
conditions.
Other wealthy Jews pressed for improvements in the form of model
tenement
blocks.
In 1885 Lord Rothschild and others
formed
the Four-Percent Industrial Dwellings Company, which aimed to charge
fair
rents and build flats that were large enough to house families in more
than
one room. The largest of a series of tenement blocks built by the
company
were the Rothschild Buildings on Flower and Dean Street, clearing an
area
known as 'the foulest and most dangerous in the whole metropolis'. Read
about Manchester
Jewry .
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Synagogues
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Early
morning service at a chevra.
Moving Here
catalogue reference (JML)
1997.1p258 |
Synagogues were
of prime importance in the community life of the new
immigrants. The existing synagogues, with their imposing interiors and
anglicised services, were not popular with the new arrivals. It was not
long before
a network of small synagogues, also known as stiebels or chevras, sprang
up all over the East End and other areas of new Jewish
settlement.
The chevras were
established
in attics, back rooms and even former chapels. They were often named
after
the town or district in Russia or Poland from which their founders had
emigrated,
and they not only served as places of worship, but provided welfare
help,
study and mutual support.
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Inside
Philpott Street synagogue.
Moving Here
catalogue reference (JML)
194.1 |
There were an enormous number of
small
synagogues in areas of dense Jewish population. Families living in the
Rothschild
Buildings were within walking distance of at least 15 synagogues in the
neighbouring
streets.
The writer Israel
Zangwill recognised the
importance of the synagogue to the Jewish immigrant.
He commented:
They dropped in, mostly in their workday
garments
and grime, and rumbled and roared and chorused prayers with a zeal that
shook
the window panes, and there was never a lack of a minyan -
the congregational
quorum of ten.
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Schewzik's
Vapour Baths.
Moving Here
catalogue reference (JML)
2002.27 |
In 1887, Sir Samuel Montagu, the
Whitechapel
MP, founded the Federation of Synagogues, which incorporated most of
the
East End chevras. By 1900, the Federation's membership was
larger than the United Synagogue, which represented the synagogues of
the existing Anglo-Jewish establishment.
Before attending synagogue on a
Friday
night, many men visited a bath-house. A local East End landmark was
Schewzik's
Vapour Baths in Brick Lane, offering the 'Best Massage in London:
Invaluable
relief for Rheumatism, Gout, Sciatica, Neuritis, Lumbago and Allied
Complaints.
Keep fit and well by regular visits'! Reverend Schewzik, the manager of
the
baths, also conducted Holy Day services at the Great Assembly Hall in
Mile
End.
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Everyday Life
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A
bagel seller
on Petticoat Lane.
Moving Here catalogue
reference (MOL)
IN2236 |
In the areas where Jews were
concentrated,
the community became almost entirely self-sufficient. In the East End,
for
example, the streets were thronged with Jewish shoppers, housewives,
and
children running errands. Everything they needed was available from the
thriving street market centred round Petticoat Lane or the many small
grocery shops selling pickled herring, smoked salmon and onion bread,
which were often
open till midnight.
Nearly all the shopkeepers and
stallholders
were Jewish. There was even a herd of cows just off the Whitechapel
Road
that supplied kosher milk.
The established Jewish community
frowned
on the use of Yiddish and
encouraged the use of English as much as possible.
But among the newly-arrived
community
Yiddish predominated:
- Shop signs and posters were in Yiddish
- A range of Yiddish language newspapers and
books
were published
- Yiddish
theatre productions thrived.
From the late-1890s, the Pavilion
Theatre
in Whitechapel Road showed Yiddish language plays, and Yiddish theatre
was
its principal attraction from 1906 until its closure in 1935.
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Community
Support
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Residents
at Nightingale
House,
a home for elderly Jews in Wandsworth.
Moving Here
catalogue reference (LMA)
LCC/PH/GEN/4/253 |
During the 19th century, many
charities
were set up for the welfare of the community. The Jewish Board of
Guardians,
founded in 1859, provided help for those who had been in the country
for
over six months, prompted by both humanitarian motives and a reluctance
to see Jews becoming a burden on the state.
The immigrants also wanted to look
after
each other in times of trouble, and set up charities such as the
Russian
Jews Benevolent Society in Manchester. Hundreds of friendly societies,
often associated with individual synagogues, were
also established, as were homes for the aged, orphanages, and day
nurseries.
A Jewish hospital movement led to
the
opening of the Manchester Victoria Memorial Jewish Hospital in 1904,
and
eventually the London Jewish Hospital in 1921.
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|
|
Speeches
at
a bar mitzvah
party for a member of Tottenham Hebrew Congregation c.1965,
with the Reverend Chazen standing far left. The congregation peaked at
over
400 members in the mid-1950s, but has since declined
Moving Here catalogue
reference (HMA)
ldbcm2002.65 |
|
|
|
A new
community
establishes itself: the order of service for the laying of the
foundation
stone at the New Synagogue, Greenbank Drive, Liverpool 1936
Moving Here catalogue
reference (LRO) 296 NHC
30/4 (6) |
|
|
|
The
playground
at Darley School in Leeds c.1895, with a number of Jewish boys wearing kippahs
Moving Here catalogue
reference (WYAS)
WYL5043/13/1 |
|
The problem of overcrowding began
to improve
in the early 20th century as Jewish families started to move away from
the
East End. The first step up the ladder was to adjacent areas like
Hackney,
Dalston and Islington, and then to the more suburban areas, such as
Golders
Green, Hendon, Cricklewood and Ilford that opened up with the expansion
of
the underground railway. As Jews moved into these areas, synagogues
were
founded, and the structure of a Jewish community became established.
Outside London, the settlement of
Jewish
families followed a similar pattern, with movement away from the inner
cities
into more desirable areas like Cheetham Hill in Manchester or
Chapeltown
in Leeds.
|
Refugees
from Nazism
|
|
|
Memories
of home: The first page of Gina Bauer's memories of life in Austria,
written
at Harris House, 1939-40
Moving Here
catalogue reference (JML)
Gina Bauer |
The 50,000 or so Jewish refugees
from
central Europe who settled in England after fleeing from Hitler had a
very
different experience from their counterparts 50 years earlier. At
first,
many were scattered all over the country:
Kindertransport
children were first housed together in Dovercourt Camp
on the outskirts of Harwich in Essex, but were then separated and sent
on
to foster homes and hostels all over Britain:
- Women arriving on domestic visas might find
themselves
employed in houses anywhere in the country
- Children were evacuated, and many men were
imprisoned
as
enemy aliens
during the war years
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|
Refugees
outside
Swiss Cottage station, London.
Moving Here catalogue
reference (JML)
1341.1 |
The refugees soon began to cluster in particular areas,
principally
along the Finchley Road in North-West London, rather than the East End
in
which earlier generations of new arrivals had been concentrated. Many
found
homes in other cities like Manchester and Leeds. The new settlers had
the
support of immigrants from similar backgrounds, and organisations such
as
the Association of Jewish Refugees, founded in 1941, to help them
settle in
to their new life. They would be joined after the war by refugees
scattered
by evacuation, internment and war service, and in their turn helped
them to
settle in.
With its émigré
clubs and coffee houses, the Finchley Road area
took on a Jewish character of its own, and bus conductors would call
out
'Passports please' or 'Finchleystrasse' as the buses stopped there!
As Jews became more integrated into English society, they
left
behind the distinctive Eastern European flavour of their first areas of
settlement.
Today, there are very few Jewish people left in those parts, which have
taken
on a new character as immigrants from other parts of the world have
moved
in. The external Spitalfields and Whitechapel area of London, for
example,
is now home to a thriving Bangladeshi community, and what were once
synagogues
have been turned into mosques.
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|
LIST OF
KOSHER
EATERIES
Our advertising Beadles
at
work
|
CUISINE
|
AUTHORITY
|
Six 13
19 Wigmore Street,
Marble Arch . Oxford
Street, London, W1
020-7629-6133 |
International
Meat |
|
86
Restaurant
86 Brent Street, Hendon, London, NW4
0208 202 5575 |
French
Meat |
| Federation of Synagogues, London |
|
Amor's
Take-Away
8 Russell Parade Golders
Green
Road, London, NW11
0208-458-4221 |
Deli
Meat |
|
Art to
Heart
Golders Green Road,
London, NW11
0208-201-9991 |
European
Dairy |
|
Aviv
87 High Street, Edgware, London, Middx
44-020-8-952-2484 |
Israeli
Meat |
|
Bevis
Marks
- The Restaurant
4 Henege Lane, London, EC3 5DQ
0207 283 2220 |
Mixed
Meat and Parve |
| Sephardi Kashrut Authority, London |
|
Bloom's
130 Golders Green Road,
London, NW11
020-8455-1338 |
Jewish Traditional
Meat |
|
Cafe Dan
14 Halleswelle Parade,
Finchley Road, London, NW11
020-8455-3731 |
Cafe / Bakery |
|
Carmelli
Bakery Ltd
128 Golders Green Road,
London, NW11
020-8455-2074 |
Pastries
Dairy |
|
Cinnamon
Cafe Bar
90-92 High St, Edgware, HA8 7HF
0208 951 0100 |
Cafe / Bakery
Dairy and Parve |
| Sephardi Kashrut Authority, London |
|
Cobys
Coffee
Shop
115a Golders Green Road, NW11
02032095049
|
Cafe
Dairy
|
|
Daniel's
Bagel Bakery
13 Hallswelle Parade,
Finchley
Road, London, NW11
0208-455-5826 |
Pastries
Dairy |
|
Dino'z
Bakery
11 Edgwarebury Lane,
Edgware, Edgeware, Middx
0208-958-1554 |
Pastries
Dairy |
|
Dizengoff
118 Golders Green Road,
London, NW11
0208-458-9958 |
Israeli
Meat |
| Sephardi Kashrut Authority, London |
|
Folman's
Fish
134 Brent Street,
Hendon, London
0181-202-1339 |
English style
Meat |
|
Galillee
Bakery
388 Cranbrook Road,
Ilford, London, Essex
0208-954-5333 |
Pastries |
| |