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This is a list of words that have entered the English language from the Yiddish language, many of them by way of American English.There are differing approaches to the romanization of Yiddish orthography (which uses the Hebrew alphabet); thus, the spelling of some of the words in this list may be variable (for example, shlep is a variant of schlep, and shnozz, schnoz).
In North American and other diaspora Jewish communities, the use of "shiksa" reflects more social complexities than merely being a mild insult to non-Jewish women. A woman can only be a shiksa if she is perceived as such by Jewish people, usually Jewish men, making the term difficult to define; the Los Angeles Review of Books suggested there ...
Shabbos goy: A non-Jew who performs labour forbidden on the Jewish Sabbath for observant Jews; sometimes used (by implication) for someone who "does the dirty work" for another person. (from Yiddish שבת Shabbos, Sabbath and גױ goy, a non-Jew) shep naches (Yid. שעפּ נחת): take pride. Sometimes shortened to "shep".
Being Yiddish, the meaning can change by the use of gestures and a change in tone, so that tsatskele can become the favorite child. Leo Rosten, author of The Joys of Yiddish, combines the two main meanings and gives an alternative sense of tchotchke as meaning a young girl, a "pretty young thing".
This category is not for articles about concepts and things but only for articles about the words themselves.Please keep this category purged of everything that is not actually an article about a word or phrase.
The use of Yiddish as the primary spoken language by Jews was heavily encouraged by multiple Jewish political groups at the time. The Evsketsii, the Jewish Communist Group, and The Bund, the Jewish Socialist Group, both heavily encouraged the use of Yiddish. During the Bolshevik Era these political groups worked alongside the government to ...
Farfel (Yiddish: פֿאַרפֿל, farfl; from Middle High German varveln) is small pellet- or flake-shaped pasta used in Ashkenazi Jewish cuisine. It is made from a Jewish egg noodle dough and is frequently toasted before being cooked. It can be served in soups or as a side dish.
Rabbeinu Yitzchak (the Ri) defines it as one-half of a beytza (the volume of a Talmudic-Era chicken egg, literally meaning “egg”). [1] Maimonides specified that a 'grogeret' (dried fig) was one-third of a beytza, making this the maximum size for a kezayit, which is smaller. Rabbeinu Tam made the argument explicitly, though, using a slightly ...