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With his New York restaurant, Shmoné, Israeli chef Eyal Shani earns his first Michelin nod
(New York Jewish Week) — Israeli celebrity chef Eyal Shani, who currently boasts 40 restaurants worldwide, became a sensation on these shores when he opened Miznon in 2018 at Chelsea Market. There, he introduced New Yorkers to a new style of Mediterranean street food that eclipsed the usual falafel, hummus and shawarma offerings. Locals and tourists alike lined up to devour Shani’s smashed potatoes, inventive pita creations and now-iconic whole roasted cauliflower heads.
Last May, Shani opened the latest addition to his NYC restaurant group: The aptly named Shmoné, which is located on West Eighth St. — “shmoné” is eight in Hebrew. The restaurant’s fresh approach — it features a new menu daily — landed Shani in the Michelin guide for the first time ever earlier this year, nominated for coveted star status. According to Michelin, “this small, sleek space punches way above its weight with dazzling Neo-Levantine cuisine.”
“I’m very, very happy for that, [but] I’m not focusing on getting Michelin stars,” Shani told the New York Jewish Week.
In fact, though he takes pride in all his restaurants — and voices enthusiasm for every culinary feat — Shani doesn’t believe Shmoné is “his most creative spot.” And yet, he said Shmoné is a very personal place to him, one of his most beloved restaurants. Ever the raconteur, he spoke about the energy that he puts into his food there and the harmony that results. “You need the magic,” he said. “I cannot explain it.”
As with all his restaurants, Shmoné has an open kitchen, which allows diners to observe the “food choreography,” as he called it. “I’m not cooking without a precise address,” he said. “I will cook for you when I see you. I am cooking for your eyes. If I cannot see you, I’m not cooking for you.”
Local sourcing and farm-fresh ingredients play a key role, too — something that Shani sees as very Israeli. “[Our ancestors] used to eat very pure, very close to the earth,” he said. “When you serve pure food to people it reminds them of something that’s exciting them.” The staff at Shmoné comb the Union Square Greenmarket for fresh produce, while their chicken is sourced from a small farm in Pennsylvania.
Shmoné’s menu is divided into categories by “creature” — though Shani utilizes an unconventionally broad definition of the word, including not only animal life but produce, breads and desserts. A “wheat creature” could be focaccia with sour cream; an “earth creature” could be tomato ovaries and green chili or a “stretchy stracciatella lasagna” served in a pyrex tray. Shani’s distinctive sense of humor is evident throughout the menu; for example, Shmoné previously served a dish called “I think I’ve managed to make a better mashed potato than [renowned French Chef Joel] Robuchon and it’s vegan.”
Like Shani’s other restaurants, Shmoné has an open kitchen and focuses on fresh produce. (Max Flatow)
Shani, 64, was born in Jerusalem and now lives in Tel Aviv. A self-trained chef who had studied cinematography, he cited a few inspirations for his career, though a major one was his vegan grandfather, who lived upstairs. Shani’s grandfather served him raw food, juices and salads and, in taking Shani to vineyards and markets, taught him to appreciate the purity of vegetables and fruit.
After his army service, Shani traveled for two years in Europe. But when a girl broke his heart, he returned to Israel and lived on a friend’s farm in the north. It was there that he decided to become a chef. “I lived there for a year like a priest — I ate from the fields and drank the water that I took from the ground,” he said. “One day, there were some hunters who were my friends and they came to bring me four porcupines. I lit the fire and ate [them], drank two bottles of wine and fell asleep in the middle of the field. I woke up in the morning and decided that all I wanted to do was cook.”
After painting houses for a while, Shani got a job in 1988 at Hotel HaSharon’s restaurant in the Herzylia Pituah neighborhood of Tel Aviv. He admitted he did not know how to cook but promised to work hard. Once he advanced to sous chef, the future restaurateur could be found racing to the parking lot to refer to the Julia Child cookbook he had tucked away in his car.
In 1989, Shani opened his first restaurant, Oceanus, in Jerusalem. A small, 24-seat space, it offered bouillabaisse, focaccia, fish and salad, and it was there that Shani began to really hone his skills. It closed after 11 years and was followed by Ocean in Tel Aviv, open for two years. Then, in 2008 he and his partner, Shahar Segal, opened the trendy, high-end HaSalon in Tel Aviv, serving up modern takes on Israeli cuisine with some Italian influences. This was the start of his restaurant empire in Israel; soon HaSalon was followed by the casual Miznon and seven others.
After he established himself solidly as a force in Israel, Shani expanded the Miznon chain to Paris in 2013, then Vienna in 2016, followed by Singapore, Melbourne and, eventually, New York, where Shani said he was seduced by the city’s exciting, vast and diverse food scene, calling it “the essence of American culture.”
At the same time, Shani said he feels challenged to upend New Yorkers’ culinary expectations. “When they are putting walls around me it’s seducing me, it’s seducing me to break them,” he said. “It’s my nature.”
From that first Miznon outpost at Chelsea Market, Shani expanded to eight restaurants across Manhattan, including a two-story Miznon North sit-down restaurant on the Upper West Side in 2019. (One Miznon branch has since closed.) That same year he opened HaSalon on Tenth Ave., where he serves dishes like “Hell’s Chicken” (a play on the neighborhood, Hell’s Kitchen), and a hand-rolled 12-foot pici pasta noodle, inspired by the notion that everything in New York is big and presented on a large scale.
Shani opened Naked Tomato, a skewer restaurant with generous salad accompaniments, in Hudson Yards during the pandemic. There, he became notorious for serving a single tomato on a plate for $24, inspired by a “perfect tomato” that he came across in an upstate New York greenhouse. “If a dish is a sentence, my culinary sentence is one word and that is the subject,” he said. “If I’m doing something with tomato, it will only be tomato: no sauces to warp it, cover it or mask it. You have to serve it completely naked. You are standing completely naked in front of your plate, in front of your audience.”
Shani explained that, with each new restaurant he opens, he visits each location and tries “to get some signals.”
“I can feel the environment, I see my team, I’m looking at the architecture, absorbing the atmosphere, the energy, the vibe of the place,” he told the New York Jewish Week. “It’s like a new ingredient coming to me and something inside myself assembling [assembles] them into the shape of a new restaurant.”
Shani says he immerses himself fully into the process of opening a new place. “I’m there and all the outer world disappears, all the noises are cut and I’m completely focused on one thing, and that is the only thing that exists in my life.”
And the new places keep coming: Since 2021, Shani has opened restaurants in Toronto, London, Miami and Boston, and, most recently, Dubai. Currently in the works are expansions to Amsterdam, Mexico City, Barcelona and Zurich, and two more New York eateries are also coming soon: a Miznon outpost uptown at 2895 Broadway, near Columbia University, as well as a “gastro bar” called Port Said, which is slated to open at 350 Hudson St. this summer.
“When you are establishing a restaurant you cannot change it anymore — it’s got its own character,” he said. “Because I’m changing all the time, I’m opening restaurants all the time.”
As for the recent Michelin nod, even though it was for a New York-based restaurant, Shani said it was “one of the most wonderful things that can happen for Israel,” as it will continue to enhance the country’s reputation as a culinary destination.
“Israeli cuisine started 70 years ago — it began without roots in any tradition,” he said. “Nothing is shaping them besides their ideas and imagination. Israelis are importing ideas and then shaping them in their own way, and that makes the cuisine so special.”
Shani is not shy about the impact he has made when it comes to introducing Israeli food to the world. “I’m the godfather of Israeli cuisine,” he said. “The main structure of Israeli food was built by me.”
Ultimately, no matter the price point or location of his various restaurants, Shani believes his food brings people joy. “I think it’s about giving happiness to people, he said. “That is my cuisine.”
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The post With his New York restaurant, Shmoné, Israeli chef Eyal Shani earns his first Michelin nod appeared first on Jewish Telegraphic Agency.
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NYU student draws hate crime charges for flying flag with swastikas, Star of David over campus building
(New York Jewish Week) — A New York University student is facing hate crime charges for allegedly raising a flag depicting a Star of David, two swastikas and the letters “NYU” over a university building during commencement last month.
Alexander Stepnowsky, 23, of Fairfield, Connecticut, was arrested Tuesday afternoon on the Lower East Side of Manhattan and charged with one count of hate crime burglary, two counts of aggravated harassment and one count of criminal trespassing in a hate crime, according to the New York City Police Department.
An NYU spokesperson said Stepnowsky would also face discipline from the university.
“The symbols that were represented are antisemitic and hateful to every person of conscience; this appalling act violated our sense of community and solidarity,” said the spokesperson, Wiley Norvell. “In addition to criminal proceedings, we will immediately pursue our disciplinary procedures, which carry the most severe consequences.”
The arrest comes as NYU has faced heightened scrutiny over antisemitism and anti-Israel rhetoric on its campus in recent years. In 2024, the school revised its hate speech policy to define slurs against “Zionists” as potentially in violation of its harassment code. During this year’s commencement, the school withheld the diploma of student who used his address to accuse Israel of genocide.
The flag depicting the swastikas flew briefly over the roof of New York University’s Steinhardt building, named for the major Jewish philanthropists Michael and Judy Steinhardt, during the school’s commencement on May 13.
Michael Steinhardt is a co-founder of Birthright, the organization that underwrites free trips to Israel for young Jewish adults.
Stepnowsky pleaded not guilty at his arraignment Wednesday and was released without bail, according to CBS News.
The office of Stepnowsky’s lawyer, Vickie Mwitanti, declined to comment.
The post NYU student draws hate crime charges for flying flag with swastikas, Star of David over campus building appeared first on The Forward.
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Research studies in Yiddish by noted historians, now in English
מיט װאָס זײַנען די היסטאָרישע פֿאָרשונגען אױף ייִדיש אַנדערש פֿון די, װאָס זײַנען אָנגעשריבן געװאָרן אױף אַנדערע שפּראַכן? ווי עס שרײַבט ד״ר מאַרק סמיט, דער רעדאַקטאָר פֿון דער אַנטאָלאָגיע „דאָס בּױען און טרייסטן אַ פֿאָלק: ייִדיש־שפּראַכיקע היסטאָריקער אין זײערע אײגענע װערטער“, איז דער פֿאָקוס פֿון די ייִדיש־שפּראַכיקע פֿאָרשונגען געװען אױף די אינערלעכע זײַטן פֿונעם ייִדישן לעבן.
דערצו נאָך, שרײַבט סמיט, איז זײער קוק אױף דער ייִדישער געשיכטע כּסדר געווען פּאָזיטיװ, „להיפּוך צו די אַנדערע היסטאָריקער, ייִדן און ניט־ייִדן, װאָס האָבן אין זײערע שטודיעס באַטאָנט יסורים און רדיפֿות פֿון ייִדן“.
די אַנטאָלאָגיע נעמט אַרײַן 49 אױסצוגן פֿון ייִדיש־שפּראַכיקע היסטאָרישע װערק. דאָס רובֿ פֿון זײ שטאַמען פֿון דער ערשטער העלפֿט פֿונעם צװאַנציקסטן יאָרהונדערט.
די טעקסטן זײַנען צעטײלט אין זיבן טעמאַטישע אָפּטײלן, װאָס שפּיגלען אָפּ די הױפּט־ריכטונגען פֿון פֿאָרשונגען: ייִדישע קהילה־אױטאָנאָמיע; קולטור, עקאָנאָמיק און געזעלשאַפֿט; באַציִונגען מיט די אַרומיקע אומות־העולם; ייִדישע ליטעראַטור; פּרעסע און קאָמוניקאַציעס; ייִדישע דערציִונג, און ביכער־רעצענזיעס.
יעדער אָפּטײל באַהאַנדלט די געהעריקע טעמע כראָנאָלאָגיש, פֿון פֿריִערע צײַטן ביזן חורבן. אַזױ באַקומט דער לײענער אַ ברײטן באַגריף פֿון דער היסטאָרישער אַנטװיקלונג פֿון יענעם אַסקעפּט פֿונעם ייִדישן לעבן.
דער ענין פֿון דער ייִדישער אױטאָנאָמיע האָט לעצטנס אַרויסגערופֿן אַ נײַעם אינטערעס מצד די קעגנערס פֿון מדינת־ישׂראל און איר פּאָליטיק. אַ סימן איז דער גרױסער דערפֿאָלג פֿון מאָלי קראַבעפּלס בוך װעגן דעם בונד, װאָס טענהט, אַז די פּראָגראַם פֿון דער נאַציאָנאַל־קולטורעלער אױטאָנאָמיע איז געװען בילכער פֿונעם ציוניסטישן פּראָיעקט פֿון ייִדישער מלוכישקײט.
דער גײַסטיקער פֿאָטער פֿון דער פּאָליטישער פּראָגראַם פֿון ייִדישער נאַציאָנאַל־קולטורעלער אױטאָנאָמיע אין גלות איז געװען דער היסטאָריקער שמעון דובנאָװ, וואָס איז, אַגבֿ, ניט געווען קײן בונדיסט, נאָר אַן אָנפֿירער פֿון דער ליבעראַל־דעמאָקראַטישער פֿאָלקספּאַרטײ.
די אַנטאָלאָגיע עפֿנט זיך מיט פֿראַגמענטן פֿון זײַן איבערזיכט „אױטאָנאָמיע אין דער ייִדישער געשיכטע“ אינעם ערשטן באַנד פֿון דער „אַלגעמײנער ענציקלאָפּעדיע“, װאָס איז אַרױס אין פּאַריז אין 1934.
װי אַ היסטאָריקער, האָט דובנאָװ געװאָלט אײַנװאָרצלען ייִדישע פּאָליטיק אינעם ייִדישן עבֿר. ער האָט געפֿונען אַ היסטאָרישן מוסטער פֿאַר דער מאָדערנער ייִדישער אױטאָנאָמיע אינעם „װעד ארבע אַרצות“ (ראַט פֿון די פֿיר לענדער), דעם הױפּט־אָרגאַן פֿונעם פּױלישן ייִדנטום אינעם 17טן און 18טן יאָרהונדערט.
אָבער װי עס האָבן דערװיזן אַנדערע היסטאָריקער, אַזעלכע װי ישׂראל סאָסיס, רפֿאל מאַלער און יצחק (איגנאַצי) שיפּער, האָט דובנאָװ שטאַרק אידעאַליזירט די ראָלע פֿונעם װעד.
דער װעד איז, דער עיקר, געװען פֿאַרטאָן אין זאַמלען געלט פֿון ייִדישע קהילות אױף צו שטיצן די אײגענע פֿירערשאַפֿט און צעטײלן כאַבאַר צו פּױלישע מאַגנאַטן. בלױז אַ פּאָר פּראָצענט פֿונעם בודזשעט האָט דער װעד אױסגעגעבן אױף די נױטן פֿונעם כּלל.
צום סוף האָט דער װעד ן באַנקראָטירט צוליב די ריזיקע חובֿות צו קאַטױלישע קלױסטערס. אין 1764 האָט דער פּױלישער סײם (פּאַרלאַמענט) ליקװידירט דעם װעד און באַשלאָסן צו זאַמלען שטײַערן פֿון ייִדן אױפֿן מאָדערנעם שטײגער, פֿון יחידים אַנשטאָט קהילות.
דער ערשטער טײל פֿון בוך ענדיקט זיך מיטן קאַפּיטל, ייִדישע ׳אױטאָנאָמיע׳: די יודענראַטן אונטער דער נאַציסטישער אָקופּאַציע“. דאָס איז אַ קאָמפּילאַציע פֿון דרײַ אַרטיקלען פֿון ישעיהו טרונק, װאָס אַנטפּלעקט װי זײַן נעגאַטיװע אָפּשאַצונג פֿון יודענראַטן איז געװאָרן מילדער מיט דער צײַט. ער האָט דערזען אַז אײניקע אָנפֿירער פֿון יודענראַטן האָבן טאַקע געפּרוּװט העלפֿן ייִדן אין די געטאָס.
גענומען אין אײנעם, װײַזן די דאָזיקע קאַפּילטען, אַז ייִדן האָבן קײן מאָל ניט געהאַט קײן פֿולע פּאָליטישע אױטאָנאָמיע. די חױפּט־פֿונקציע פֿון דער ייִדישער קהילה־אױטאָנאָמיע איז געװען אונטערצושטיצן באַציִונגען מיט דער הערשנדיקער מאַכט.
דאָס רובֿ אױסגעקליבענע טעקסטן באַהאַנדלען טעמעס, װאָס האָבן צו טאָן מיטן ייִדישן כּלל אָבער ניט מיט חשובֿע יחידים. און װען עס גײט די רײד טאַקע יאָ װעגן יחידים, זײַנען דאָס כּסדר געװען כּלל־טוער. למשל פֿיליפּ פֿרידמאַנס אַרטיקל דערצײלט װעגן דעם גאַליציאַנער משׂכּיל יוסף פּערל (1773־1839), דעם גרינדער פֿון דער ערשטער מאָדערנער ייִדישער שול אין טאַרנעפּל (הײַנט אין אוקראַיִנע) אין 1813.
עס פֿעלן דאָ אָבער װיכטיקע היסטאָריש־ביאָגראַפֿישע פֿאָרשונגען װעגן אײנצלנע ייִדישע שרײַבער, דיכטער, אַקטיאָרן און קינסטלער. דער דאָזיקער בלױז שפּיגלט אָפּ דעם רעדאַקטאָרס קוק אױף ייִדן אין מיזרח־אײראָפּע װי אַ „נאַציאָנאַלער גרופּע, װאָס װערט באַשטימט דורך דער בשותּפֿותדיקער געשיכטע און קולטור“. אַזױ באַקומט זיך, אַז די היסטאָרישע ראָלע פֿון אַ יחיד, אַפֿילו אַזאַ גאון װי מענדעלע מוכר־ספֿרים, איז ניט זוכה אַ ספּעציעלן קאַפּיטל.
די צװײ צענטערס פֿון ייִדישער היסטאָרישער פֿאָרשונג צװישן די בײדע װעלט־מלחמות זײַנען געװען אין פּױלן און אין סאָװעטן־פֿאַרבאַנד. אין די 1920ער יאָרן האָבן בײדע צענטערס נאָך געקענט אונטערהאַלטן קאָנטאַקטן. אין די 1930ער יאָרן איז דער אידעאָלאָגישער און פּאָליטישער דרוק מצד דער קאָמוניסטישער פּאַרטײ אין סאָװעטן־פֿאַרבאַנד געװאָרן אַ סך האַרבער, און מען האָט שױן מער ניט געקענט שאַפֿן װערטפֿולע און אָריגינעלע היסטאָרישע װערק. אַזױ איז געװען דער גורל פֿון סאָסיס, װעלכער איז אַרױסגעטריבן געװאָרן פֿון דער קאָמוניסטישער פּאַרטײ אין 1931 און האָט פֿאַרלױרן זײַן שטעלע אין דער װיסנשאַפֿט־אַקאַדעמיע פֿון בעלאַרוס.
אין פּױלן, להיפּוך, איז אױפֿגעקומען אַ נײַער דור ייִדישע היסטאָריקער, אַזעלכע װי רפֿאל מאַלער, עמנואל רינגלבלום און פֿיליפּ פֿרידמאַן, װאָס האָבן שטודירט געשיכטע אין פּױלישע אוניװערסיטעטן און האָבן געקענט דרוקן זײערע װערק אין אַקאַדעמישע זשורנאַלן אױף ייִדיש און פּױליש.
אינעם װאַרשעװער געטאָ האָט רינגלבלום אָרגאַניזירט דעם היסטאָרישן אַרכיװ „עונג־שבת“, װאָס האָט געזאַמלט מאַטעריאַלן װעגן דעם לעבן און טױט אינעם געטאָ. ער און כּמעט אַלע מיטאַרבעטער זײַנע זײַנען אומגעקומען אינעם חורבן.
די, װאָס האָבן איבערגעלעבט דעם חורבן – מאַלער, פֿרידמאַן, טרונק און אַנדערע — האָבן ממשיך געװען זײער אַרבעט, לכתּחילה אין פּױלן און שפּעטער אין אַמעריקע אָדער ישׂראל. דאָרט האָבן זײ געאַרבעט דער עיקר אין ייִװאָ און יד־ושם, און זײער פֿאָרשערישע טעמע איז געװאָרן דער חורבן.
מאַרק סמיט האָט אָנגעהױבן זאַמלען מאַטעריאַלן פֿאַר דער אַנטאָלאָגיע מיט צװאַנציק יאָר צוריק. די ייִדישע אָריגינאַלן פֿון װערטפֿולע היסטאָרישע װערק זײַנען צעזײט און צעשפּרײט איבער אַלטע צײַטשריפֿטן, װאָס לרובֿ זײַנען זײ ניט צוטריטלעך עלעקטראָניש. די אַנטאָלאָגיע אַנטפּלעקט די דאָזיקע רײַכע ירושה פֿאַרן ברײטערן עולם לײענער, און זי װעט זײַן ספּעציעל ניצלעך פֿאַר לערער און סטודענטן פֿון ייִדישער געשיכטע.
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In the course of his 104 years, he resisted the Nazis, fought against blood libel and became a towering Jewish intellectual
Today, in a public ceremony held at Les Invalides, President Emmanuel Morin led the French Fifth Republic in paying its last respects to one of the nation’s great public figures, Edgar Morin, whose 104 years spanned the Third and Fourth Republics as well. He was a sociologist, philosopher, writer, film director and screenwriter. But Morin’s real profession was as an intellectual.
There is a vast literature on the character and career of the French intellectual — much of it written by intellectuals — just as there is much disagreement on when this social type first appeared. Some historians reach back as far as the Enlightenment and the role played by les philosophes like Voltaire in their struggle for political liberty and religious toleration, while other historians argue that the modern intellectual burst onto the scene more than a century later with the Dreyfus Affair.
It was at that pivotal moment in late 19th century France that the word “intellectuel” gained currency. Used as a term of scorn by antisemites like Maurice Barrès, they believed Captain Alfred Dreyfus was guilty of treason precisely because he was Jewish. As for those “intellectuals” who defended Dreyfus, Barrès dismissed them as “aristocrats of thought who boasted they did not think like the vile crowd.” Yet those same intellectuals, led by the novelist Émile Zola, gladly embraced the description. Convinced that objective reason and truth made Dreyfus’ innocence clear, they believed, as Zola famously declared, that “truth is on the march.”
But, as Morin always insisted, truth is complex. So, too, was his career, which in many ways reflects the origin story of the French intellectual. Born as Edgar Nahoum in Paris in 1921, his parents were Jewish immigrants from Salonica, a city that had been home to Greece’s largest Jewish community until World War II. (Nearly 90% of the community, some 54,000 men, women, and children were eventually murdered in Nazi death camps.) A precocious student, Nahoum spent his days in libraries studying German philosophers like Hegel and his nights in cinemas studying French films directed by the likes of Marcel Pagnol.
Yet everything changed, including his name, come France’s defeat and occupation by Nazi Germany in 1940. Making his way to the Unoccupied Zone, the 20-year-old Nahoum, who had been a pacifist before the war, soon joined both the banned Communist Party and the French Resistance. By 1944 and liberation, Nahoum had not only become a lieutenant in the Free French Forces, but due to a typo that turned his combat pseudonym “Manin” into “Morin,” the young man was renamed. In fact, he was remade. “What would we have been without the Resistance?” Morin later wondered. “It was thanks to the Resistance that we were given a life.”
And what a life it turned out to be. In 1951, the rebellious Morin, who was outraged by the Soviet show trials, was invited to leave the French Communist Party. At the same time, though he did not have a graduate degree, Morin was nevertheless invited — thanks to the recommendations of the philosophers Vladimir Jankéklévitch and Maurice Merleau-Ponty — to join the prestigious National Center for Scientific Research in Paris in 1950. It was there that he launched a career that fused his academic interests as a sociologist with journalism.
For the next three quarters of a century, Morin seemed to be everywhere all at once. (When I lived in France, I had the impression that, whether on the shelves of bookstores, pages of newspapers, or sets of television shows, I was always bumping into him.) When he was not being interviewed in documentaries, he was making them; when not publishing one of his more than 40 books, he was reviewing books written by others; when seismic events occurred, he was there before anyone else — and got a book out faster. And the books, the work of an intellectuel engagé, were often themselves events that left their mark on Morin’s contemporary audience and future scholars.
One of the most notable of these is La Rumeur d’Orléans, or Rumor in Orléans. In May, 1969 — just one year after the student rebellions that had swept across France (and about which Morin had already published a book) — a rumor started to sweep across the small city of Orléans, famous for being defended against the English by Joan of Arc in the 15th century. The rumor that took flight in Orléans in 1969 — a variation of the blood libel against Jews — was as old as Joan’s achievement. In the dressing rooms of several local clothing stores, so the rumor went, young women were being drugged and sex trafficked. Moreover, the owners of all these stores were, of course, Israëlites (the frequent moniker for French Jews since the 19th century.)
That there was not a single reported case of a missing, much less abducted, woman had little effect on the crowds that gathered outside these stores. As the crowds grew, along with the fear of the store owners and their staffs, the news media picked up on the event. Politicians and pundits expressed outrage and confusion over the rumor — how could this be possible just a quarter-century after Auschwitz, they asked — and the police began to investigate. They could not find a single culprit.
Within weeks of the news reaching Paris, Morin had collected a half-dozen colleagues and set up shop in Orléans to make sense of the rumor. The team, who described their work as la sociologie événementielle, or “event-based sociology,” interviewed locals, met with officials, and rifled through archival documents. Their conclusion reflected a truth dear to Morin: the complexity of any single event. By complexity, Morin did not mean “complicated,” a word we often use when we refuse to engage a subject. Instead, a complex event spans not only the many factors that made this event possible, but also encompasses the way in which our own theories and thoughts alter our understanding of the event. This complex event, Morin concluded, was partly the work of rapid modernization and the great changes it wrought: urbanization, consumerism, and sexual rebellion. It was as if, one historian remarked, “miniskirts were taking people back to the Middle Ages,” and back to the Jew as the traditional scapegoat for these vast social and economic disruptions.
But only partly. The man who described himself as “Judeo-Gentile” always insisted that events often take not just ordinary folk, but also specialists by surprise. Just as no one predicted France’s defeat in 1940, Morin never thought he had the courage to become a resistance fighter. Yet he did. This is a lesson in humility, of course, but also a lesson in humanity. “Let us make our way in uncertainty,” Morin always insisted, “but also in fraternity.” If only we could make this motto our own.
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