THE 100 MOST JEWISH FOODS
$36 includes a copy of the book and tasting
If we are what we eat, pastrami, latkes and kugel add up to more than clogged arteries. They are portraits of our grandmas’ kitchens, of holiday dinners and of a culture that runs through our veins.
And that’s equally true for flodni, the ancient Hungarian Jewish pastry filled with poppy seed spread, apples, walnuts and plum jam; huevos haminados, Sephardic 7-hour eggs; and carciofi alla Guidia, the deep-fried artichokes of Rome; plus 97 other delicacies.
Explore — and sample — some of these delights and discover what they tell us about our culture, our relationship to food and how we define what is Jewish.
Melissa Clark, food columnist for the New York Times
Alana Newhouse, author of the book 100 Most Jewish Foods and founder of Tablet magazine
Gail Simmons, cookbook author and judge on Top Chef
Jeffrey Yoskowitz, cofounder of The Gefilteria
Moderated by Gabriella Gershenson
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