Rosh Hashanah (Hebrew: ראש השנה transliterated ro’sh ha-shānāh, "head of the year") is the Jewish New Year. In fact, Judaism has four "new years" which mark various legal "years", much like 1 January marks the "New Year" of the Gregorian calendar. Rosh Hashanah is the new year for people, animals and legal contracts. The Mishnah also sets this day aside as the new year for calculating calendar years and sabbatical (shemitta) and jubilee (yovel) years.

The Torah refers to the day as "The Day of the Blowing of the Shofar" (Yom Terua, Leviticus 23:24), and rabbinic literature and the liturgy itself describe Rosh Hashanah as "The Day of Judgment" (Yom ha-Din) and "The Day of Remembrance" (Yom ha-Zikkaron). Some midrashic descriptions depict God as sitting upon a throne, while books containing the deeds of all humanity are opened for review, and each person passing in front of Him for evaluation of his or her deeds.

This holiday is the first of the Yamim Noraim (Hebrew, "Days of Awe"), the most solemn days of the Jewish year; the Yamim Noraim are preceded by the month of Elul, during which Jews are supposed to begin a self-examination and repentance, a process that culminates in the ten days of the Yamim Noraim, beginning with Rosh Hashanah and ending with the holiday of Yom Kippur.

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L.A. Times - Food & Dining

Could that be ice in my soup?
Wed, 29 Aug 2007 00:00:00 -0700
This August 2007 article suggested chilling out -- with a bowl of naeng myun, the served-cold Korean specialty with springy noodles and a tangy broth. Summer in Koreatown has long been marked by the sounds of slurping. The season for naeng myun -- cold noodles -- is now in full swing, and at restaurants across the neighborhood, huge bowlfuls of chewy buckwheat noodles quickly disappear. Occasionally there are pauses for a spoonful of icy-cold tangy broth, a bite of crunchy pickled daikon or cucumber, a sliver of crisp-sweet Asian pear, or a slice of tender beef brisket.
High-end restaurants on a tightrope of economic uncertainty
Wed, 08 Oct 2008 00:00:00 -0700
Celebrity chefs behind Melisse, Anisette, Craft and other deluxe dining spots try to lure recession-wary diners. PEOPLE always have to eat, but do they have to dine out? That's the question Southern California's top chefs are facing after the last few weeks of grim economic news.
Mix and match to create a spice blend all your own
Wed, 08 Oct 2008 00:00:00 -0700
Whether it's a Cajun or charmoula combination, add a fresh dimension to a traditional blend of herbs and spices with your own flavor pairings. Bold Cajun blends, Chinese five-spice powder, Caribbean jerk, garam masala garam masala from India, Middle Eastern baharat , Thai green curry paste -- each of these blends of spices and herbs has its origins as a cornerstone of a regional cuisine. Traditionally developed over time and honed through generations, spice blends are calculated combinations of fresh or dry ingredients that create a symphony of flavors. Walk the spice aisle of any store and commercial variations abound.

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