This course will take you on a Jewish food journey through space and time. Each week we will dive into the Jewish foods that deeply inform the collective expression of Jewish culture and ethnicity. We will examine the influence of the Hebrew Bible on what, and how, Jews eat including kashrut, as well as Biblical recipes. Additionally, we will explore the influences of regionality and seasonality on Ashkenazi and Sephardic food while understanding the context surrounding why these foods are intrinsically Jewish and seemingly not. Lastly, our class will delve into the multiethnic fabric of modern Israeli cuisine and what exactly is Levantine/Mizrachi food.
Jewish Studies programming is supported by the Fund for the Jewish Future of the Jewish Federation of Cleveland, and The Laura and Alvin Siegal College of Judaic Studies Educational Foundation, a supporting foundation of the Jewish Federation of Cleveland.