What makes food Jewish? What can its production and consumption tell us about Judaism? How do what we eat, where we eat it, and who made it shape each other? Join Jewish Currents magazine and three NYU food scholars for an evening about Jewish food.
Panelists: Jennifer Berg, clinical associate professor and director of the Graduate Food Studies Program, NYU Steinhardt; Hasia Diner, Paul and Sylvia Steinberg Professor of American Jewish History, NYU; Jacob Remes, clinical associate professor, NYU Gallatin; moderated by Jacob Plitman, publisher of Jewish Currents. Co-sponsored by NYU Gallatin and Jewish Currents.
This event is currently at capacity, and registration is closed.
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