1959 Jewish KOSHER Food CHICKEN SOUP Advertisement POSTER Magazine COVER Judaica

Description

DESCRIPTION
:
Here for sale is an ORIGINAL illustrated FULL PAGE poster-like large ULTRA RARE colored ADVERTISEMENT which was attached as a cover
of one 195
9
( Fully dated ) issue of an Hebrew - Israeli - Jewish weekly illustrated magazine
. Being a nice FULL PAGE size, Full color illustrated ADVERTISEMENT for the Israeli KOSHER FOOD
( Namely CHICKEN SOUP and other flavoured KOSHER SOUPS ) manufactor "MANON" , A manufactor which no longer exists for over 50 years .
EXTREMELY RARE
. The Hebrew written ILLUSTRATED MAGAZINE was published in TEL AVIV - ISRAEL in 195
9
. A very nice Judauca collectible. Size of ADVERTISEMENT  is around 9" x 1
2.5
". Excellent colorful printing quality . Stock. Very good condition .
Suitable for framing ( Please watch the scan for a reliable AS IS scan ) Will be sent  in a special protective rigid sealed packaging.
AUTHENTICITY
: This poster-like ADVERTISEMENT is fully guaranteed ORIGINAL from 195
9
( dated ) ,
It holds a life long GUARANTEE for its AUTHENTICITY and ORIGINALITY.
PAYMENTS
:
Payment methods accepted : Paypal
& All credit cards
.
SHIPPING
:
Shipp worldwide via registered airmail is $ 25 . Will be sent flat in a special protective packaging  .
Handling around 5 days after payment.
Chicken soup is a traditional dish of the Jewish kitchen. The 12th-century rabbi and physician Maimonides touted the benefits of chicken soup to one's health. Ashkenazi Jews were often very poor, but chicken-raising required few resources. Most Jewish families would try to acquire at least one chicken for Shabbat and try to make the most of it, using as much of the chicken as they could. Dishes such as chopped liver, helzel (stuffed chicken neck), gribenes (crackling made from fat and skin), pupik (roasted gizzards), p'tcha (chicken feet) were born of poverty-driven necessity. Chicken fat was rendered into schmaltz and used for cooking. The remaining carcass was used to prepare the soup. The soup is prepared with herbs like parsley and fresh dill or thyme, was often served with kneidlach (matzah balls), kreplach (dumplings), lokshen (flat egg noodles), or mandlen (Shkedei Marak in Israel) (soup "nuts"). A traditional garnish was unlaid chicken eggs, which were taken from a hen and boiled in the soup.Modern health standards make these difficult to obtain now. Chicken soup is a soup made from chicken, simmered with various other ingredients. The classic chicken soup consists of a clear broth, often with pieces of chicken or vegetables; common additions are pasta (e.g., noodles, although almost any form can be used), dumplings, or grains such as rice and barley. Chicken soup has also acquired the reputation of a folk remedy for colds and flus, and in many countries is considered a comfort food. Traditionally, American chicken soup was prepared using old hens too tough and stringy to be roasted or cooked for a short time. In modern times, these fowl are difficult to come by, and broiler chickens (young chickens suitable for broiling or roasting) are often used to make soup; soup hens or fowl are to be preferred when available. Kosher foods are those that conform to the regulations of kashrut (Jewish dietary law). Food that may be consumed according to halakha (Jewish law) is termed kosher in English, from the Ashkenazi pronunciation of the Hebrew term kashér (), meaning "fit" (in this context, fit for consumption). Food that is not in accordance with Jewish law is called treif (Yiddish: טרײף or treyf, derived from Hebrew trēfáh). A list of some kosher foods are found in the books of Leviticus 11:1-47 and Deuteronomy 14: 3-20, as are also certain kosher rules. Reasons for food not being kosher include the presence of ingredients derived from nonkosher animals or from kosher animals that were not slaughtered in the ritually proper manner, a mixture of meat and milk, wine, or grape juice (or their derivatives) produced without supervision, the use of produce from Israel that has not been tithed, or the use of non-kosher cooking utensils and machinery.Israeli cuisine (Hebrew: המטבח הישראלי‎ ha-mitbach ha-yisra’eli) comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed.Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine and regional Arab cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, shakshouka, couscous, and za'atar are now thought to be synonymous with Israeli cuisine.Other influences on cuisine are the availability of foods common to the Mediterranean region, especially certain kinds of fruits and vegetables, dairy products and fish; the distinctive traditional dishes prepared at holiday times; the tradition of keeping kosher; and food customs specific to Shabbat and different Jewish holidays, such as challah, jachnun, malawach, gefilte fish, cholent (hamin) and sufganiyot. New dishes based on agricultural products such as oranges, avocados, dairy products and fish, and others based on world trends have been introduced over the years, and chefs trained abroad have brought in elements of other international cuisines. Kosher foods are those that conform to the regulations of kashrut (Jewish dietary law). Food that may be consumed according to halakha (Jewish law) is termed kosher in English, from the Ashkenazi pronunciation of the Hebrew term kashér, meaning "fit" (in this context, fit for consumption). Food that is not in accordance with Jewish law is called treif (Yiddish: טרײף or treyf, derived from Hebrew A list of some kosher foods are found in the books of Leviticus 11:1-47 and Deuteronomy 14: 3-20, as are also certain kosher rules. Reasons for food not being kosher include the presence of ingredients derived from nonkosher animals or from kosher animals that were not slaughtered in the ritually proper manner, a mixture of meat and milk, wine, or grape juice (or their derivatives) produced without supervision, the use of produce from Israel that has not been tithed, or the use of non-kosher cooking utensils and machinery.    ebay2759