Jewish food – fading into oblivion or enjoying a revival?
Food is vital in the Jewish culture – many dishes carry symbolic meaning, the ingredients come together according to the rules of kashrut, while the recipes, handed down from one generation to another, are at a premium. We invite you to a discussion dedicated to the Jewish cuisine, participated by Liz Alpern, Jeffrey Yoskovitz, Aleksander Baron and Malka Kafka.
25 October (Wednesday), 6 PM, free admission
Debata will be held in English with symultaneous translation
Poland was once the centre of the Ashkenazi cuisine which boasted dishes such as gefilte fish, tchulent and stuffed gooseneck – they all always stirred strong emotions, their images preserved in various memoirs and diaries. How did the bialeys – rolls stuffed with onions – make their way from Białystok to New York? Are bagels a novelty in Poland? What are latkes and who ‘invented’ them? What is the ”true” Jewish cuisine, where can we find it, does it still exist in Poland?
The participants in the discussion are:
- Liz Alpern i Jeffrey Yoskowitz (Gefilteria),
- Aleksander Baron,
- Malka Kafka.
Chair: Aga Kozak.
The debate will be held at the auditorium of POLIN Museum of the History of Polish Jews, 6 Anielewicza Street, in Polish and English (with simultaneous translation).
Project realized with the support of