Rosh Hashanah, Hebrew for the Jewish New Year, occurs annually in September. Ashkenazi and Sephardic jews from around the world come together in celebration of the holiday. The following is a photo essay of a Sephardic Rosh Hashanah cedar that I attended, and helped to prepare, this year to honor the ringing in of year 5782.
The feast for the Jewish New Year begins on a shelf. Dry ingredients are specially imported directly from Israel in preparation for the holiday. (Zucker, Sophie. “One the Shelf.” 2021.)
(Zucker, Sophie. “Spices.” 2021.)
Preparation begins before sundown. It is typical that Jews spend anywhere from 3–8 hours prepping and cooking a meal to honor the New Year. (Zucker, Sophie. “Preparation I.” 2021.)
(Zucker, Sophie. “Preparation II.” 2021.)
A variety of foods are then eaten raw, directly from the market, or lightly cooked. Beets are eaten in hopes that the enemies in one’s life will depart. Green beens symbolize hope for a fruitful and joyous New Year. Leeks or scallions symbolize the cutting off of individuals who have caused one pain. Dates are eaten in hopes of a sweet beginning, and that there will be an end to one’s enemies (again). Gourds, or yams, are eaten so that any evil in one’s life decimates. (Zucker, Sophie. “The Recitation.” 2021.)
After the service is complete. The main dishes are ready to be brought the dining table, and enjoyed. (Zucker, Sophie. “The Final Shot”.” 2021.)
