ThoughtGallery.org > The World of Jewish Cooking: Gil Marks in Conversation With Leah Koenig

The World of Jewish Cooking: Gil Marks in Conversation With Leah Koenig

Why is hummus taking over New York? When did brisket become Jewish food? These and other intriguing historical nuggets are on the menu as food writer Gil Marks and Leah Koenig delve into the fascinating history of Jewish cooking, holiday food from Jewish communities around the globe, and how societal developments shaped the nature of Jewish cooking. Marks is an author, rabbi, historian, chef, social worker and leading authority on culinary subjects in general and Jewish cuisine in particular. He is the author of Encyclopedia of Jewish Food, the James Beard Award-winning Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World and James Beard Award finalist The World of Jewish Cooking. Koenig is a freelance writer and cookbook author whose work has appeared in The New York Times Magazine, Saveur, and Tablet. She writes a bi-monthly column called “One Ingredient Many Ways” for Saveur.com, and a monthly column on Jewish food and culture for The Forward. Her first cookbook, The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen, was published in 2011.

 











When: Tue., May. 15, 2012 at 8:15 pm - 9:15 pm
Where: The 92nd Street Y, New York
1395 Lexington Ave.
212-415-5500
Price: From $29
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Why is hummus taking over New York? When did brisket become Jewish food? These and other intriguing historical nuggets are on the menu as food writer Gil Marks and Leah Koenig delve into the fascinating history of Jewish cooking, holiday food from Jewish communities around the globe, and how societal developments shaped the nature of Jewish cooking. Marks is an author, rabbi, historian, chef, social worker and leading authority on culinary subjects in general and Jewish cuisine in particular. He is the author of Encyclopedia of Jewish Food, the James Beard Award-winning Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World and James Beard Award finalist The World of Jewish Cooking. Koenig is a freelance writer and cookbook author whose work has appeared in The New York Times Magazine, Saveur, and Tablet. She writes a bi-monthly column called “One Ingredient Many Ways” for Saveur.com, and a monthly column on Jewish food and culture for The Forward. Her first cookbook, The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen, was published in 2011.

 

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