Beyond Bagels: Jewish Food and Jewish Eating in the United States

What does “eating Jewish” look like in the United States today? The spectrum of Jewish food laws and dietary guidelines is vast and followed to many varying degrees. Some rabbis eat lobster; some Jews eat treyf during the year, but strictly adhere to Passover. What if you’re not Jewish but like a good kosher deli? What does it mean to be culinarily versus religiously Jewish, and where do these diverge? And what exactly is Jewish food anyway?

Join moderator Jeffrey Yoskowitz and a dynamic panel made up of Russ & Daughters’ Niki Russ Federman, Mile End’s Joel Tietolman, Ben’s Deli’s Hal Simon, and cookbook author Adeena Sussman for a lively discussion on the relationship between Jewish food and Jewish eating.

An informal reception with book signings and small bites will follow.

This program is part of our Global Cuisines, Global Cultures series.