Barbara Kirshenblatt-Gimblett: People of the Cookbook (Zoom Only)

Part of the “Soil to Soul: Agriculture and Jewish Culture” series

In conversation with Yael Raviv of Jewish Food Society

We have come a long way from the 18th-century kosher gourmet cookbook in German to the Jewish Food Society’s online archive. Read as a genre of literature, each recipe a poem, cookbooks and recipe collections offer a unique perspective on the history and diversity of Jewish life. This conversation with Yael Raviv will draw on gems from Barbara’s collection, now in excess of 1200 volumes, and highlights from the Jewish Food Society archive of family stories and recipes.

Sunday, April 23 @ 3–4:30pm