Wherever they were, and whatever their religious practice, for Jewish families, ritual always centred on the Sabbath and Jewish festivals. All celebrations, whether they commemorate a religious holiday, an episode of Jewish history, or a moment in the cycle of life - a birth, a circumcision, a barmitzvah or batmitzvah, a marriage, the inauguration of a new home, and even death and mourning -are still ruled by tradition, and special foods are part of these traditions. So Jewish food became part of the culture's contribution to the community at large, highlighting a link with the past, a celebration of roots, and a symbol of continuity. Part of an immigrant culture that survived long after their European roots had
been destroyed.

At the turn of the twentieth century in their new country, many immigrant Jews found work as smouse or itinerant pedlars. They travelled to remote parts of the country by horse and wagon, providing farmers with necessities and small luxuries, goods such as textiles, buttons, costume jewellery, patent medicines and kitchen utensils. The smous was more just a trader however. He was a source of news and information, a link to the outside world and to the religious farmers, a link to the world of the Old Testament.

The smouse would barter goods for farm commodities, which they would then sell to wholesalers. Often these small traders would go
on to open a trading store or general dealership. Many Jews opened hotels, catering to the
travelling salesmen who serviced the area. Others were professionals, often pharmacists, doctors and lawyers. They were artisans, photographers or watchmakers. Jews ran cinemas, garages and mineral water factories. The first South African chain store was started by a Jew in 1917 and many of those which followed were
Jewish-founded.

HOME