Acclaimed Jewish food writer and historian Gil Marks died on Friday in Jerusalem after battling lung cancer for three years. He was 62.
Marks, an ordained rabbi, published five books on the subject of Jewish food, including the monumental "Encyclopedia of Jewish Food," and was the founding editor of Kosher Gourmet magazine.
- How the humble Jewish herring became haute American cuisine
- The gefilte fish line: What the Ashkenazi snack says about your ancestors
The encyclopedia won him a spot on The Forward's list of 50 most influential American Jews in 2010, and was nominated for James Beard Award, considered the Oscars of the food world. The extensive volume became the star of many best-cookbooks-of-the-year lists across the United States, including the Washington Post and Saveur Magazine.
His other books were "The World of Jewish Cooking: More Than 500 Traditional Recipes from Alsace to Yemen" (1996,) "The World of Jewish Entertaining: Menus and Recipes for the Sabbath, Holidays, and Other Family Celebrations," (1998,) "The World Of Jewish Desserts: More Than 400 Delectable Recipes from Jewish Com munities" (2000) and "Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World" (2004.)
Marks made Aliya to Israel in 2012 after going back and forth between his home in New York and his large family in Israel for several years.
Yet by then Marks was also facing a lung cancer diagnosis. Active on social media, Marks publicly chronicled his battle against the disease alongside his personal posts about cooking and celebrating food with family and friends.
Marks passed away on Friday morning in Jerusalem. His funeral is planned for Sunday morning.