jews and food

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Explore the intricate relationship between Jews and food. We will use the Torah to understand food as nourishment, commodity, and metaphor, and move on to the laws of kashrut from an anthropological perspective. We will compare the relationship between Judaism and Christianity through food practices, look at what American Jewish cookbooks reveal about immigration, class, gender, and assimilation, and conclude with the recent movement towards green kashrut—ethical farming, new heksher standards, and mindful eating. With Brigitte Sion who has a PhD in Performance Studies from NYU, where she was assistant professor in religious studies and journalism for three years before assuming her position at Central Synagogue as Director of Learning and Engagement.