Getting Schmaltzy About Jewish Food
From bagels to baba ghanoush and hamentaschen to hummus, explore the breadth of Jewish foodways.
Discuss the diversity of communities that have contributed and the multitude of traditions that together make up this messy and delicious cuisine in a conversation with Jeffrey Yoskowitz of The Gefilteria and recipe preservationist and cookbook author Jennifer Abadi. James Beard Award-nominated food writer and editor of The 100 Most Jewish Foods Gabriella Gershenson moderates this discussion of flavors and the patterns of migration and exchange that influence them.
Monday, March 23, 2020
- General Admission $15
- Member Admission $10