Jewish Cuisines: The Local and the Global | The New School for Public Engagement

The New School for Public Engagement is a division of The New School, a university in New York City offering distinguished degree, certificate, and continuing education programs in art and design, liberal arts, management and policy, and the performing arts. THE NEW SCHOOL FOR PUBLIC ENGAGEMENT | http://www.newschool.edu/public-engagement

Jewish cuisine, based on biblical traditions and customs developed over centuries of history, has found new homes in different parts of the globe. The creativity and distinctiveness of this truly global cuisine is a testament to the resilience of religious and secular Jewish culture. This panel explores the richness of Jewish culinary practices, as speakers share food memories and recipes ranging from eastern European to Jewish-Italian, from the New York deli to contemporary Israeli.

Food Studies | http://www.newschool.edu/ce/foodstudies

Panelists include: June Feiss Hersh, author of Recipes Remembered: A Celebration of Survival; Michele Scicolone, expert on Italian cuisine and author of 18 cookbooks, including her most recent releases, The Italian Slow Cooker and The French Slow Cooker; Ted Merwin, professor of religion and Judaic studies, Dickinson College; and Naama Shefi, Israeli cuisine specialist and food writer. Val Vinokur, director of Jewish Studies at Eugene Lang College The New School for Liberal Arts, moderates.

Jewish Cultural Studies | http://www.newschool.edu/continuing-education/jewish-cultural-studies

Co-sponsored by the Food Studies and Jewish Cultural Studies programs of The New School for Public Engagement and the Consulate General of Israel in New York.

Location: Theresa Lang Community and Student Center, Arnhold Hall
04/24/2012 6:00 p.m.

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