Event To Explore Cuisine of Southern Jews | The Jewish Week | Food & Wine

Event To Explore Cuisine of Southern Jews

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Event To Explore Cuisine of Southern Jews

Courtesy of Ted Merwin

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Collards with griebenes, sweet potato rugelach, and gumbo with creole matzah balls are just some of the food fusion that has been happening in Jewish kitchens throughout the American South.

An upcoming event, entitled Gefilte Gumbo, will explore how Jews across the South have adopted and adapted classic Southern foods, in a conversation that will touch on the intersection of race, community, and identity. The $20 tickets get you in to the talk as well as a tasting. 

The discussants will be Michael Twitty, a culinary historian and food writer from the Washington D.C. area, Ted Merwin, Jewish Week Arts writer and author of Pastrami on Rye: An Overstuffed History of the Jewish Deli, Hasia Diner, professor of American Jewish History at New York University, Kat Romanow, Director of Food Programming at the Musée du Montréal Juif, Robin Amer, Chicago Reader Deputy Editor, and the moderator will be Jayne Cohen, author of Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations. 

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