Hearted Youtube comments on Sam Aronow (@SamAronow) channel.
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It's very good the error of Lenin and Martov's 'accelerationism' is corrected here. As to what is said about how their opposition to economism seems like it wasn't actually accurate, in so far as the people they targeted (like the Bund) did not hold to the views they criticize, that is indeed a fair point. Some scholars like John L. Keep have argued that the position Lenin was rhetorically arguing against was actually different from the one actually held by the people he was directing his polemics at, such as Martynov with WITBD?. Whether that means it was a strawman, or a misreading, or simply directing his criticism of economism at the wrong people, this is a separate matter from what Lenin's views and position were. As Lars T. Lih writes "For understanding Lenin's outlook, however, the accuracy of Lenin' s critique is not central".
It's similar to how Rosa Luxemburg's 1904 article about "Leninism" and the book 'One Step Forward, Two Steps Back' give deep insight into her own views, even as the specific arguments she makes about Lenin's book are completely unfounded, and give the strong impression she hadn't even read it.
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Sam, while many Jewish foods possess their origin in a host culture, such as amba (excluding liturgical fare of course), in all my travels I've only found one "secular" dish I think is uniquely Jewish. My mother's mother introduced me to a treat called "Nuant", which sounds like Yiddish, but I think is derived from the biblical Hebrew "Nopheth", or flowing honey. It is simply fried walnuts and honey formed into clusters. It is clearly a cousin of baklava (sans the filo), as well as Arabic sesame candies (which contain egg white). It's very easy to make and all about the consistence. Spices can be added - such as small amounts of ginger or cardamon. I've had a hard time researching its earliest mention, but it appears to have been known among rural Hungarian Jews prior to the 20th century, and I've never found a non-Jewish version of it. Anyway, love your channel, keep up the great work. Oh, and as far as Matzah Ball soup goes, I was always instructed to add seltzer to the mix, refrigerate it overnight, and to cook the balls in the soup rather than in boiling water. That way they actually take on the flavor of the chicken broth, parsnips, dill, etc.
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