Gil Marks

In this article we will explore the fascinating life of Gil Marks, a character who has left a significant impact on history. From his humble beginnings to his monumental achievements, Gil Marks has proven to be an inspiring figure worthy of study. Through his dedication, passion and determination, Gil Marks has left an indelible mark on the world, defying expectations and overcoming adversity. Throughout these pages, we will take a closer look at key moments in Gil Marks's life and analyze his lasting legacy. Join us on this journey to learn more about the history and impact of Gil Marks.

Gilbert Stanley Marks (May 30, 1952 – December 5, 2014) was an American food writer and historian noted for his reference and cookbooks on the subject of Jewish food. He was the founding editor of Kosher Gourmet magazine.[1] He moved to Israel and became a citizen in 2012 and died of lung cancer on December 5, 2014, at the hospice at Hadassah Hospital in Jerusalem.[2]

Education

Marks was born in 1952 in Charleston, West Virginia.[3] After graduating from high school at Talmudical Academy of Baltimore, Marks studied at Yeshiva University, and graduated with an M.A. in Jewish history, M.S.W. in social work and rabbinical ordination from Rabbi Isaac Elchanan Theological Seminary, a Yeshiva University affiliate.[4]

Published works

Marks was the founding editor of Kosher Gourmet magazine, in 1986, which ran for about six years before closing in the early 1990s.[5]

The following books written by Marks have been published:

  • The World of Jewish Cooking: More Than 500 Traditional Recipes from Alsace to Yemen (Simon & Schuster, 1996)
  • The World of Jewish Entertaining: Menus and Recipes for the Sabbath, Holidays, and Other Family Celebrations (Simon & Schuster, 1998)
  • The World Of Jewish Desserts: More Than 400 Delectable Recipes from Jewish Communities (Simon & Schuster, 2000)
  • Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (Wiley, 2004)[6]
  • Encyclopedia of Jewish Food (Wiley, 2010)[7][8][9][10]

Marks was also among the international team of contributors to Meals in Science and Practice: Interdisciplinary Research and Business Applications (Woodhead Publishing, 2009).

Awards

Olive Trees and Honey is a 2005 James Beard Foundation Award winner and a 2006 IACP Cookbook Award finalist.[1][7]

The Encyclopedia of Jewish Food earned Marks a place on the Forward 50 for 2010, a list of fifty American Jews "who have made a significant impact on the Jewish story in the past year", in the newly created "Food contributors" category.[11] The book was also nominated for the 2011 James Beard Foundation Award for "Reference and Scholarship"[12] and was recognized by Library Journal as the best reference book of 2010 in the Food category.[13]

References

  1. ^ a b Marks, Gil (7 April 2006). "Passover Cooking". The Washington Post.
  2. ^ "Jewish food chronicler Gil Marks dead at 62".
    - Nathan, Joan (December 5, 2014). "Remembering a Jewish Food Giant". Tablet. Retrieved December 10, 2014.
  3. ^ Weber, Bruce (December 10, 2014). "Gil Marks, Historian of Jewish Food and Culture, Dies at 62". The New York Times.
  4. ^ Breger, Sarah (October 13, 2010). "Q & A, Part II: Gil Marks Discusses His New "Encyclopedia of Jewish Food"". The Jew and the Carrot. Archived from the original on December 21, 2010. Retrieved November 2, 2010.
    - "Sixty Student Chefs Vie for Title as Hundreds Cheer Them On". Yeshiva University. November 9, 2007. Archived from the original on July 21, 2011.
  5. ^ Spiro, Amy (June 21, 2011). "Upmarket Kosher". The Jewish Week. Archived from the original on June 25, 2011. Retrieved June 22, 2011.
  6. ^ Jennifer Goldberg (December 17, 2004). "Recipes transcend time". Jewish News of Greater Phoenix. 57 (16). Archived from the original on March 4, 2012.
  7. ^ a b Spiro, Amy (October 5, 2010). "Jewish Eats From Asabia To Zaban". The Jewish Week. Archived from the original on October 9, 2010. Retrieved November 2, 2010.
  8. ^ Leibel, Aaron (September 29, 2010). "Jewish foodie's fantasy 'Encyclopedia of Jewish Food' a dream come true". Washington Jewish Week. Archived from the original on July 21, 2011.
  9. ^ Marks, Rabbi Gil (November 17, 2010). The Encyclopedia of Jewish Food. Wiley. ISBN 9780544186316. ISBN 0544186311. A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner.
  10. ^ The Ratner's Cookbook.
  11. ^ "Forward 50, 2010 – Part Two". The Jewish Daily Forward. October 27, 2010.
  12. ^ Sterling, Colin (March 21, 2011). "2011 James Beard Award Nominations Announced". Huffington Post.
  13. ^ Coutts, Brian E.; LaGuardia, Cheryl (April 15, 2011). "Best Reference 2010: Print, Electronic, and Free Reference Resources". Library Journal. Archived from the original on February 12, 2012.