Saturday, February 27, 2021

Jewish foodways talks

The British Library has an exhibit Hebrew Manuscripts and The Great Big Jewish Food Fest really was great, with many taped talks. YIVO's terrific course A Seat at the Table will be free until Aug. There are two talks this Sunday, so I am putting this post up early.

Feb 28 Sun 10am Sephardic Culinary History. Episode 7 Turrón and Conversos. Dr. Hélène Jawhara Piñer author of Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century Onwards. Center for Jewish History, and American Sephardi Federation HERE

Feb 28 Sun 6-8 1,000 Jewish Cookbooks: Gems from a Personal Collection. 50 years of collecting, her favorites, Yiddish cookbooks. Dr. Barbara Kirshenblatt-Gimblett. Schusterman Center for Jewish Studies. University of Texas at Austin. HERE

Mar 1 Mon 12 The Purim Experience: the Jews of the Great Silk Road. Bukharian Jewish merchants. “contribution of Central Asia's Jewish communities of today's Uzbekistan, Tajikistan, Kazakhstan, Turkmenistan, and Afghanistan made towards the development of this ancient path. We will learn about the Jewish presence in this area for over 2000 years,” Manashe Khaimov. Center for Jewish History $10 HERE

Mar 14 Sun 12 Sephardic Passover Cooking. “highlighting North African, Tunisian and Iraqi dishes from residents of Israel.” Bantage (Tunisian paddies made from potatoes and mushrooms), stuffed grape leaves and Sephardic Haroset. Grade 6 through adults. Jewish Children's Folkshul & Adult Community HERE

Mar 20 Sat 11:30 Matzoh Brie (Tradition Passover Breakfast). Cuisines of Different Cultures series. Atlantic Institute SC HERE TAPE may be HERE

Mar 21 Sun 10am Sephardic Culinary History. Episode 8 Mexican Crypto-Jewish Pesach recipe. Dr. Hélène Jawhara Piñer author of Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century Onwards. Center for Jewish History, and American Sephardi Federation HERE TAPE HERE

Mar 21 Sun 1 Charoset Cooking Class for Passover. “Several kinds of charoset and… learn diversity of Jewish food traditions.” Sydney Warshaw, Kat Romanow. Culinary Historians of Canada $18 HERE

Mar 21 Sun 6-7 Persian Passover Sweets & Tea. “three essential Persian Passover sweets [loz’e nargil (coconut diamonds), badam sookteh (burnt caramel almonds), and toot (marzipan mulberries)] and a demo of using the vaunted double-boiler method for making a perfect glass of Persian tea.” Tannaz Sassooni, Iranian-Jewish cookbook writer. The Community Kitchen HERE TAPE HERE

Mar 24 Wed 1 What’s cooking for Passover – the Cream Puff challenge! Sarah Lohman. Then Melanie Meyers talks about some Passover cookbooks to show changes in holiday food trends. American Jewish Historical Society. HERE

Mar 27 Sat 6-9pm Passover Cooking Workshop: Matzo Ball Soup. “matzo ball soup, a staple of Ashkenazi Jewish Seder tables.” Rob Eshman. The Community Kitchen HERE /

Mar 30 Tue 8 Kosher for Passover dessert. Kara Rosenwald. Cooking with a Jewish Twist HERE

Apr 1 Thur 12:30 A tasty experience: Mapping the multisensory dimensions of the Passover Seder. Julia Biggs. Book by email: Food History Seminar. The Institute of Historical Research (IHR) UK HERE TAPE may be HERE

Apr 7 Wed 3-4:30 Jewish Italy: Food, Culture, and Travel. “stories behind many Italian Jewish dishes like fried artichokes and goose salami. We will explore the sights in Italy’s important Jewish cities.” Francine Segan. Context Travel Conversations $36.50 HERE

Apr 12 Mon 8-10pm The Unique Flavors of Yom Ha'atzmaut. Israel's 73rd Independence Day. Kara Rosenwald, of Cooking with A Jewish Twist. BJE Chicago HERE

Apr 16 Fri 3-3:30 Gourmet Ghettos: Modern [Jewish] Food Rituals. Exhibits over the past decade. “150 objects from around the world, including cookware, tableware, kitchen textiles, books, manuscripts, paintings, and drawings. The exhibition examined Jewish food rituals.” Francesco Spagnolo, Shir Kochavi curators at The Magnes Collection of Jewish Art and Life HERE

A Seat at the Table: A Journey into Jewish Food. "This course features hundreds of never-before-seen archival objects, lectures by leading scholars, and video demonstrations of your favorite Jewish recipes by renowned chefs." YIVO Institute for Jewish Research. free until August HERE

Hebrew Manuscripts: Journeys of the Written Word. Exibition at the British Library until June 6, 2021. Intro and link for virtual tour HERE

American Foodways: The Jewish Contribution. Cookbook online exhibit at Janice Bluestein Longone Culinary Archive. University of Michigan Library HERE

Jewish Food: Claudia Roden and Simon Schama in Conversation. British Library. Se 21 TAPE HERE

1000 Cookbooks Yiddish Gems from a Personal Collection. Dr. Barbara Kirshenblatt-Gimblett. Yiddish New York Dec 2020 TAPE HERE

The Great Big Jewish Food Fest May 19-28, and Jan 16 Big Bold Jewish Climate Fest. Facebook, many TAPES HERE

The Great Kosher Meat War of 1902. Scott Seligman. Center for Jewish History. Dec TAPE HERE

The Dairy Restaurant with Ben Katchor YIVO Institute for Jewish Research May 27 TAPE HERE

Ashkenazi Jews and Chinese Food. Andy Coe. YIVO Institute for Jewish Research. Dec 22 TAPE HERE

Chinese New Year Celebration: American Chinese Restaurants. Chinese food in Midwest, Jewish American connection, restaurants in South & Central America. By the authors of American Chinese Restaurants Society, Culture and Consumption. Chinese Historical Society of America Feb 13 HERE TAPE HERE

Fermenting and Foraging: Resourcefulness in the Historical and Contemporary Kitchen. Jane Ziegelman and featuring chefs Ari Miller and Jeremy Umansky. YIVO Institute for Jewish Research. Nov 18 TAPE HERE

Jewish food, Identity, and Social Justice. Peter Hoffman and Ben Kaplan. YIVO Institute for Jewish Research. June 15 TAPE HERE

Cooking Sephardic Comfort Food. Susan Barocas. Sutlach (Rice Pudding), Baklava, and Garbaznos (Sephardic Chickpeas) Jewish Food Experience. Sephardic Brotherhood. May 3 TAPE HERE

Hamentashen Class cookies for Purim. [Purim Feb 25-26] Debbie Lewis. The Breman Museum. Tradition Kitchens Feb 15 HERE TAPE HERE

New York Style Bagels with Aaron. Tradition Kitchens Feb 3 TAPE HERE

Biscochos and Sephardic Culture Class with Sarah Aroeste. Tradition Kitchens Jul 27 TAPE HERE

Feb 21 Sun 7-9:30 Pre-Purim Schmooze & Infuse: The connection between Jews & Vodka. “Before the1880's 85% of rural East European Jews were involved in some part of the liquor industry.” Make 3 infusions. Schmooze and Infuse. Donation to Lodzer Synagogue in Toronto HERE

Feb 23 Tue 7:45-8:45 Hide & Seek: A Purim Kreplach Story. “tradition of eating hidden foods on Purim” kreplach (aka Jewish wontons), and other Eastern European Jewish cuisine. Liz Alpern and Jeffrey Yoskowitz of The Gefilteria. The Museum of Jewish Montreal HERE

Seder image from from the 1906 Jewish Encyclopedia HERE

Calendar of food history talks HERE

©2021 Patricia Bixler Reber
Researching Food History HOME

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