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  • Belief section icon
    Salt Bae

    In this week’s ‘Daf Yomi’ Talmud study, the rabbis debate the use of the flavor-enhancing mineral in sacrificial offerings. Plus: Why wood needs to be sprinkled with salt before it is burned—over wood.

    byAdam Kirsch
  • Hoosam Hallak and Alon Lior at the Dead Sea.(Nir Kafri)
    Hoosam Hallak and Alon Lior at the Dead Sea.(Nir Kafri)
    Food section icon
    Transforming the Dead Sea’s Salt Into a Gourmet Seasoning

    An Israeli company works with a Palestinian factory to create salt infused with flavors like rosemary, jalapeño, or red wine

    byDana Kessler
  • Arts & Letters section icon
    Ingrained Habits

    In the fourth installment of “Tell Mitzi,” Tablet Magazine’s illustrated question-and-answer column, Mitzi thinks about Lot’s wife and the dangers of nostalgia

    byLiana Finck
  • Sel brut from Vendée, France.(Pinpin/Wikimedia Commons)
    Sel brut from Vendée, France.(Pinpin/Wikimedia Commons)
    Food section icon
    Of the Earth

    Salt, that old standby, gets fancy

    byMimi Sheraton
  • (Suitable for Children? by Jo Peattie; some rights)
    (Suitable for Children? by Jo Peattie; some rights)
    Food section icon
    Bread and Salt

    Homemade pretzels as housewarming gifts, and other topics in modern Jewish eating

    byMimi Sheraton
  • Belief section icon
    Beware the Evil Eye

    A family blurs the borders between religion, superstition, and OCD

    byHadara Graubart
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