We all know the tune.
Whether in school, at camp, or around the Shabbat table, the opening paragraph of birkat hamazon (bentching) is sung to the same familiar melody. (Now, you’re singing it in your head, too…) Have you ever wondered where that tune comes from?
Around 1942, cantor and educator Moshe Nathanson composed the melody while serving as music director at Camp Achvah, one of America's first Hebrew-speaking summer camps. According to camp lore, after hearing campers enthusiastically sing the closing of birkat hamazon to a lively tune borrowed from the Hansel and Gretel operetta, Nathanson decided the opening deserved its own spirited melody. The campers loved it. The tune quickly spread to Orthodox schools, yeshivot, camps, and eventually Jewish tables across the world. Already in the 1950s, Rabbi David Eliach of the Yeshivah of Flatbush remarked, "They were singing it in all the yeshivas."
Think about it. Jews disagree about almost everything - pronunciation, politics, and even which kugel is best. Yet for generations, Jews from every background have pounded the table and joyfully sung the very same melody after a meal. Why? Because birkat hamazon is far more than a blessing. Bentching provide us with an opportunity to elevate one of the most important things in Judaism: food.
V’achalta v’savata
u’veirachta - You
shall eat, be satisfied, and bless. (Devarim 8:10)
This verse technically teaches us the obligation to recite birkat hamazon. But perhaps it teaches something much deeper. Notice the progression. The pasuk is not only relevant to one’s particular meal. It provides a powerful perspective on Jewish food. When we eat, we should enjoy, and create blessing.
The Torah doesn't envision food as an end in itself. Eating culminates in blessing. Not only blessing God, but creating blessing into our homes, our relationships, and our communities. That may be one of Judaism's greatest contributions to civilization. Many religions have viewed the physical world as something to escape. Judaism embraces it. We eat. We celebrate. We enjoy the world Hashem created, but we refuse to leave the physical merely physical. Food is never just food.
Kashrut is one aspect of the holiness of food. We can only eat certain foods. We need to keep meat and milk separate, and we check for the Orthodox Union (or other) label. Our tables also afford us an opportunity to elevate food. The Shabbat meal is transformed by Kiddush, challah, zemirot, family, and guests. Holiday meals become expressions of simchat Yom Tov, joyous Judaism.
Even classic Jewish foods carry religious significance. Gefilte fish wasn't merely a culinary invention that may have had economic benefits in using the whole fish. Preparing it by removing the bones helped avoid the halakhic issue of boreir, the prohibition of separating the bad from the good on Shabbat. Cholent tells an even richer story. During the Middle Ages, the Karaites rejected the Oral Torah and interpreted the prohibition against fire on Shabbat literally, refusing to eat hot food. Rabbinic Jews answered not only with sources and arguments but with steaming pots of cholent. Every hot Shabbat lunch became a declaration of faith in the oral tradition. Only Jews could turn a stew into theology.
Jews don’t merely mark holy occasions; we taste them. It’s a mitzvah to eat at a brit and the wedding feast. Capping off Torah study with a siyum creates a mitzvah meal that even allows for eating meat during the Nine Days. Even our moments of grief are accompanied by food. Shiva and bagels, anyone? The real rule is that the first meal for mourners returning from the cemetery is called the seudat havra'ah, the meal of consolation. Long before psychologists coined the phrase "comfort food," Judaism understood that a warm meal prepared by caring friends nourishes not only the body but also the soul.
Food elevates, food celebrates, food comforts, and sometimes food builds communities.
Rabbi Efrem Goldberg shared an extraordinary story about an Orthodox shul that came about because of a chicken. A man named Azriel had an elderly neighbor named Janet, who told him she prepared for Shabbat by driving several miles to buy kosher challah and, while at the same shopping center, also bought a (non-kosher) rotisserie chicken. Azriel was perplexed by why she cared enough to shlep for the challah but wasn’t also buying a kosher chicken. Seeing an opportunity to help, he began purchasing a kosher rotisserie chicken for her each Friday.
Janet happened to play mahjong each week with Charlotte, the president of a once-thriving Conservative synagogue whose membership had dwindled dramatically and was considering closing. Charlotte mentioned that she wished she knew someone in the growing Orthodox community who might be interested in sharing or preserving the building. Janet smiled and said, “I know exactly who you should call. The man who brings me a kosher chicken every Friday.”
That introduction led to a conversation that eventually led to the Orthodox community assuming responsibility for the synagogue campus, preserving decades of Jewish history while filling the building once again with vibrant Jewish life. A rotisserie chicken became a shul.
V’achalta v’savata u’veirachta. We eat, we enjoy, and we bless.
The blessing is not limited to the words we recite after a meal. Genuine blessing is what our meals produce. Jewish food should nourish more than our bodies. It should strengthen marriages, welcome guests, teach children, comfort mourners, celebrate milestones, deepen faith, and build friendships. Jewish food can even build a shul.
Maybe birkat
hamazon resonates so deeply and is sung so energetically because the
success of a meal is not measured by how full we are when we get up from the
table but by how much blessing leaves the table with us.
Eat. Be
satisfied. Create blessing.
