Benjamin Aldes Wurgaft’s TLS review (Nov. 20, 2020; archived) of Ben Katchor’s The Dairy Restaurant is full of delights, though not as full as I’m sure the book is — Katchor has been one of my favorites ever since his strip Julius Knipl, Real Estate Photographer was running in the New York Press a generation ago. I’ll quote some excerpts below, the linguistic hook being the Yiddish word מילכיג (milkhig, aka milchig):
The dairy restaurant is hard to define. It sprang from two comingling histories: those of kosher law and of the restaurant as it arose in its modern form in eighteenth-century France (Katchor’s citation, which would be mine, too, is Rebecca Spang’s wonderful The Invention of the Restaurant, 2000). Kashrut’s injunction against mixing milk and meat produced a tripartite taxonomy of kosher foods: meat (fleisch, in Yiddish – meat foods are fleischig), dairy (milch; milchig), and foods that can be served with either (pareve). But dairy restaurants are not necessarily kosher – nor necessarily vegetarian, especially if you consider fish to be meat (which kosher law does not). The cuisine itself generally complies with kashrut, and consists of a range of specific dishes, usually Eastern European Jewish. Here is Scholem Aleichem in praise of milchig cuisine: “From meat you have a roselfleisch, and esikfleisch, a roast. … and that’s it. From milk you have milk, cheese, butter, sour cream, pid-smetene, whey, kasha with milk, noodles with milk, rice with milk …”. This list, from the short monologue “Milchigs” (1903), truly goes on. […]
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