{"id":4608,"date":"2014-11-20T17:15:33","date_gmt":"2014-11-20T21:15:33","guid":{"rendered":"http:\/\/gastronomyatbu.com\/?p=4608"},"modified":"2018-03-28T17:49:39","modified_gmt":"2018-03-28T21:49:39","slug":"an-intense-week-of-jewish-food-culture","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2014\/11\/20\/an-intense-week-of-jewish-food-culture\/","title":{"rendered":"An Intense Week of Jewish Food Culture"},"content":{"rendered":"

by Andrea Lubrano<\/em><\/p>\n

Alumna Andrea Lubrano describes her exploits during the week-long Tent: Food NYC, exploring Jewish food culture in New York City from October 19th through the 26th, 2014.\u00a0<\/em><\/p>\n

\"group<\/a>New York City, a land made up of culinary diversity, was host to twenty remarkable individuals this past October during the first Tent: Food NYC<\/a>, a program of the\u00a0Yiddish Book Center<\/a>. Hosted by The Center for Jewish History <\/a>and led by Lara Rabinovitch, the Food Editor of Good Magazine and the \u201cQueen of Pastrami,\u201d this week-long intensive seminar had the best itinerary this gastronome could hope for. Plus, I got to share my most profound interests with likeminded individuals, who in one way or another understand the significance of food as a tool to preserve and enrich our cultural heritage and that of others.<\/p>\n

Although this week, as one would imagine, explored specifically Jewish food culture in New York, it did so strictly under the parameters that Jewish food culture, like that of the Irish or Italians, is of equal significance to the fabric of the city, so there was little to no religious undertone.<\/p>\n

\"chinese\"<\/a>To give you a re-cap of my week, every morning, more or less, we began our day defining the diversity of Jewishness in the realm of food traditions. We reviewed historic Jewish cookbooks and recipes held in the special collections library at the Center for Jewish History and also got a private showing of the menu and cookbook collection held at the New York Public Library.<\/p>\n

We had a challah and babka<\/em> workshop at Breads Bakery<\/a>, went on a Lower East Side food crawl that included all the greats like Katz\u2019s Deli<\/a>, Russ and Daughters<\/a>, Yonah Schimmel\u2019s Knishes<\/a>, The Pickle Guys<\/a>, and Kossar\u2019s Bialys<\/a>, to name a few. We met Lior Lev Sercarz of La Bo\u00eete NYC<\/a>, a master in spices and the senses.<\/p>\n

\"challah\"<\/a>We had a cooking demonstration with Eli Sussman, the head chef at Mile End Deli<\/a>. We learned some pitching tips from a lecture with Gabriella Gershenson, the Food Features Editor at Every Day with Rachel Ray. We also went on a tour of Little Odessa and Brighton Beach with Knish expert Laura Silver, learned about MAZON<\/a>, a national non-profit organization that works on ending hunger, and had a lecture with Mitchell Davis, Executive Vice-President of the James Beard Foundation, about the future of our food and the importance of intertwining flavor and health into the larger conversation.<\/p>\n

I\u2019m most definitely forgetting some other wonderful and informative events, probably because the week was so engaging and full of enriching experiences.<\/p>\n

\"crisco\"<\/a>As if the daytime schedule wasn\u2019t eventful enough, all the participants were required to dine together every night of the week. And further encouraged to talk to a different participant as a way to keep the group dynamics flowing. A memorable dinner, aside from the tasting at Bar Bolonat <\/a>and the meal at La Vara<\/a>, was probably our Shabbat dinner, where all twenty of us shopped, cooked and cleaned for a home-cooked-family-meal.<\/p>\n

All in all, this experience has truly given me a whole new perspective on the revival of Jewish food in the U.S., which being a non-Jew I initially thought only encompassed matzo ball soup and pastrami sandwiches. Thanks to Tent, today I know that Moroccan tagines, Iraqi qatayef<\/em>, borscht, mamaliga<\/em> and kvass<\/em> have more than one culture associated with them. At the heart of the Jewish diaspora live the roots of their culinary diversity, making Jewish food as geographically specific as that of any immigrant American. If you haven\u2019t already looked up this wonderful program in the hopes of joining their next seminar, I\u2019m sure the fact the program is completely free of charge will encourage you to do so. There are also fashion, creative writing, museums, journalism, pop music and comedy workshops under the Tent umbrella (www.tentsite.org\/<\/a>).<\/p>\n","protected":false},"excerpt":{"rendered":"

by Andrea Lubrano Alumna Andrea Lubrano describes her exploits during the week-long Tent: Food NYC, exploring Jewish food culture in New York City from October 19th through the 26th, 2014.\u00a0 New York City, a land made up of culinary diversity, was host to twenty remarkable individuals this past October during the first Tent: Food NYC, […]<\/p>\n","protected":false},"author":14625,"featured_media":4611,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5,29,11,15,22],"tags":[85,96,128,133,135,137,138,159,164,281,295,340,357,381,390,391,408,440,441,476,485,486,487,488,489,490,505,517,518,523,527,529,535,540,550,552,559,586,592,594,601,605,631,632,633,720,753,787,845,857,923,924],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/4608"}],"collection":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/users\/14625"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=4608"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/4608\/revisions"}],"predecessor-version":[{"id":8288,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/4608\/revisions\/8288"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media\/4611"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=4608"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=4608"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=4608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}