The structure of this recipe is fairly simple. It begins with a tidbit describing the context in which one would eat this dish, and commenting on its multiple points of origin. Next, the ingredients are listed, giving exact measurements for the items. Finally, there is a paragraph entailing the instructions on how to prepare the food. Overall, it is a structure that would be found in the majority of Western cookbooks, which is unsurprising, since this recipe was published in New York. The techniques and methods are simple also, only requiring basic kitchen tools and knowledge to prepare. One only needs a knife to peel and core the fruits, a saucepan in which to place all of the ingredients, and a source of heat, preferably a stove. All of
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However, it most likely makes enough for one family, since Passover is often celebrated within familial groups. All of the ingredients are easily found in a local convenience store, again going with the theme of it being easy to make and access. The contextualization at the top of the recipe gives information about the history of Haroset. It mentions that it originated in Italy, but now has several places of origin. This is similar to arroz con pollo, last week’s recipe, which can be made in several different ways. They are like variations of a theme; it is the same basic thing, but there are important changes that are definitely noticeable. It also says that if a person does not know the story of Haroset, then they should look it up in a Passover Seder. This indicates that a person making this recipe does not need to be Jewish. Passover is one of the most important holidays in the Jewish calendar, so it is likely that anyone practicing Judaism would know the symbolic meaning behind the dish. It can be equated to bread and wine at Communion in the Christin faith: Everyone practicing the religion knows the symbolic meaning of the bread and wine as the body and blood of Christ. Therefore, this recipe was written expecting for people to make it who did not have the background information, and thus, were probably not Jewish. This recipe is easy and made for any level cook. Like I mentioned above, anyone can make
However, it most likely makes enough for one family, since Passover is often celebrated within familial groups. All of the ingredients are easily found in a local convenience store, again going with the theme of it being easy to make and access. The contextualization at the top of the recipe gives information about the history of Haroset. It mentions that it originated in Italy, but now has several places of origin. This is similar to arroz con pollo, last week’s recipe, which can be made in several different ways. They are like variations of a theme; it is the same basic thing, but there are important changes that are definitely noticeable. It also says that if a person does not know the story of Haroset, then they should look it up in a Passover Seder. This indicates that a person making this recipe does not need to be Jewish. Passover is one of the most important holidays in the Jewish calendar, so it is likely that anyone practicing Judaism would know the symbolic meaning behind the dish. It can be equated to bread and wine at Communion in the Christin faith: Everyone practicing the religion knows the symbolic meaning of the bread and wine as the body and blood of Christ. Therefore, this recipe was written expecting for people to make it who did not have the background information, and thus, were probably not Jewish. This recipe is easy and made for any level cook. Like I mentioned above, anyone can make