Gabrielle Rossmer Gropman and Sonya Gropman talk about The German Jewish Cookbook: Recipes and History of a Cuisine, the ties between German and Jewish culture,what it means to document the everyday German Jewish experience and its food, and why it still matters.
Continue readingNir Avieli discusses his recent book Food and Power: A Culinary Ethnography of Israel, and why food matters for understanding contemporary Israel: Who lays claim to “owning” various foods and cuisines, what it means to fight over food, and the relationship of food, culture, and power.
Continue readingDavid Biale discusses Hasidism: A New History, an important and invaluable history of Hasidism from its origins in the 18th century until the present. We discuss Hasidism and why it matters: Why it was so significant in Europe before the Holocaust and why it remains relevant, what’s at stake in declaring it a “modern” movement, and how and why Hasidism helps us understand the currents of modern Jewish history and the modern world at large.
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