1960 Jewish KOSHER CHICKEN SOUP Advertising COOKING APRON Israel JUDAICA Hebrew

Description

DESCRIPTION
: Here for sale is a VINTAGE ca 50 years old ORIGINAL and VERY COLORFUL Hebrew - Israeli ADVERTISING full size COOKING APRON which was issued in the 1960's up to the early-mid 1970's by the "OSEM" food factory to promote its ISRAELI TYPICAL KOSHER PRODUCT - The home made instant JEWISH SOUP powder namely : CHICKEN SOUP , BEEF SOUP , VEGETABLES SOUP etc . The very useful FULL SIZE APRON ( Around 44 x 32 " ) is made of flexible plastic . It is throughout ILLUSTRATED with a repeateous pattern of around TEN different SOUP POTS . Folded as issued. Practicaly USEFUL !!.  Pristine MINT condition. Was taken out of its nylon package only for the purpose of being pictured.
( Pls look at scan for accurate AS IS images )
Will be shipped flat , Protected by a rigid surface inside a special protective packaging.
AUTHENTICITY
: This APRON comes from a OSEM old wharehouse and is guaranteed ORIGINAL from the 1960's  , NOT a reproduction , It holds a life long GUARANTEE for its AUTHENTICITY and ORIGINALITY.
PAYMENTS
: Payment method accepted : Paypal & All credit cards.
SHIPPMENT
: Shipp worldwide via registered airmail is $ 25 . Will be shipped flat , Protected by a rigid surface inside 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
(
כָּשֵׁר
), 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
טְרֵפָה
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.
Our Early Days Since its inception in 1942, Osem has worked to enhance and promote the local food industry. In fact, the history of Osem is intertwined with the history of the modern State of Israel. The production lines at the Osem plants were hard at work well before the establishment of the State of Israel. During the difficult period of the austerity regime in the early 1950s, it provided food for hundreds of thousands of citizens in this young nation in the throes of a severe economic crisis. The Osem factories provided decent employment for many thousands of workers at all levels and in all professions.During the War of Independence Osemtrucks participated in the convoys for the relief of  the siege of Jerusalem, and one vehicle was hit and burned.  Over the years, many new immigrants from various immigration waves and eras not only found employment in the Osem factories, but also a warm and welcoming home. The company’s development and its establishment of various production factories were an integral part of the development of provincial areas throughout Israel, and also created stable employment opportunities. The Seven Wonders  In 1942, three manufacturers set up a joint marketing venture, and in 1946 they made a dramatic decision to set up a joint factory for the three partner groups. The historical story is that of the seven founders – Eugen Propper, Dr. Franz Klein, Yaakov Lorsh, Azriel Wihl, Shimshon Wilmersdorf, Moshe Katzman and Eliyahu Harpak. It was they who decided that seven is better than one, and proceeded to set up Osem as a joint enterprise for the marketing of products from a number of factories that they owned, which produced noodles, spaghetti and macaroni. Noodles . . .yes, that is what they used to call pasta. The Seven wonders led the company forward to the forefront of the Israeli and world-wide food industry. The name that was chosen at the time – Osem – was taken from the prayer said by the High Priest on Yom Kippur (the Day of Atonement); “may this year be a year of plenty (Osem).” With time, the founders saw the fruits of their labors as Osem became widely known as a name synonymous with quality, flavor, health and enjoyment.The Osem Evolution: 1942 – 1995 1942 The Osem Company is established – Israel’s various noodle factories amalgamate.1946 Osem’s first factory is established in Bnei Brak, operating until 2002.1964 A snack factory is established in Holon and Bamba – the famous peanut-butterflavored snack – is born.1970 Osem purchases Lachmeinu Tel Aviv, Baking Enterprises Ltd., and enters a completelynew field – baked goods.1974 The Yokneam factory is established for the manufacture of pasta and baked goods.1976 Land is purchased in Petach Tikvah for the construction the Osem administration buildings, a factory manufacturing sauces and ketchup etc., and the groups’ main distribution warehouse.1980 Osem’s distribution center in Petach Tikvah begins operating. Upon its establishment, the distribution warehouse featured state of the art logistics technology.1981 Osem purchases the Froumine Group companies, including all their factoriesin Bnei Brak and Sderot.1982 Osem purchases the Argal Bakery Shop Ltd. for the production of elongated filled cookies (argaliot), taking over its industrial activities and brand name.1986 A new soup factory is built on the Osem site in Sderot.1988 Osem purchases a state-of-the art pasta production line for the Yokneam factory. It also purchases the industrial company Assis Ltd. in Netantya.1991 Osem begins marketing coffee.1992 Osem becomes a public company and 25% of its shares are tradedon the Tel Aviv Stock Exchange.1994 Osem enters a partnership with Magdanot HaBait factory.      ebay210