Jewish Studies: Jewish Diaspora in 20 Recipes

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Course fee: $110; Open to degree and PACE students Special Topics courses cannot carry CC designations.

Food is a traveler. Along with music and language, it is a strong link to the past and conduit to assimilation no matter the shores on which a people land in exile. This Jewish Studies cultural history class explores the Jewish Diaspora using 20 recipes as the fulcrum by which to gain a deeper understanding of what happens when strong cultural and religious traditions (Kosher laws, Shabbat observation, celebration and everyday ritual) intersect with new ingredients, climate, local populations, and the contemporizing of cooking techniques and practices. From British Fish and Chips, to Bubbe’s brisket, to the ubiquitous Shabbos supper of Cholent, we will look at Jewish food from both Sephardic and Ashkenazic traditions in places as far away as the Balkans, Eastern and Western Europe, the Middle East, North Africa, India and as close as the American kitchen. Class alternates with lecture/discussion, and cooking/food prep/eating.

This class alternates lecture and discussion format with actual hands on cooking in a fully-equipped food lab in Marsh Life Science. Students will complete projects as assigned, and the course has a strong research component with students presenting their own cultural/historical research as assigned.

Research projects, presentations, 2 written papers, one in interview format.