The Newest Dish on Jewish Fish

Jewish Book Council, Met Council, and the Yeshiva University Museum at the Center for Jewish History present a discussion on the culinary histories of the most "acquired tastes" of Ashkenazi Jewish cuisine on Wednesday, September 7, 2016 at the Center for Jewish History.

Discover the Jewish culinary renaissance of fishy fare from heimishe herring to lustrous locks of lox with Ina Yalof, author of Food and the City in conversation with Have I Got a Story for You editor Ezra Glinter, Modern Jewish Cooking author and food journalist Leah Koenig, and The Gefilteria founders Jeffrey Yoskowitz and Liz Alpern.

The program includes a guided tour of the Center for Jewish History’s feature exhibit, Nourishing Tradition: Jewish Cookbooks and the Stories They Tell, led by the project’s curator at the Center for Jewish History, and book signing reception over signature cocktails concocted by The Gefilteria, with the panelists' books available for purchase.

Center for Jewish History, 15 West 16th Street, New York City
$15.00 Admission ($10.00 for Members, Seniors, and Students)

6:00 PM Curatorial Tour of Nourishing Tradition
7:00 PM Featured Panel Discussion
8:00 PM Book Signing and Cocktail Reception

Wednesday, September 7, 2016

About the Authors

Ina Yalof has been writing books and articles about such diverse subjects as medicine, science, religion, and happiness, for over 30 years. Her books include the acclaimed oral history Life and Death: the Story of a Hospital, What It Means to Be Jewish, How I Write, and What Happy Women Know. Yalof's articles have appeared in numerous national publications, including GQ, Harper's Bazaar, and New York Magazine. She lives—and eats—in New York City.

Ezra Glinter is the Forward’s deputy culture editor. His writing has appeared in the New Republic, Paris Review Daily, Bookforum, and The Walrus. His biography of the Lubavitcher Rebbe is forthcoming from Yale University Press.

Leah Koenig's writing and recipes have appeared in The New York Times, The Wall Street Journal, Saveur, Epicurious, CHOW,, Departures, More, Time Out New York, Hemispheres, and Tablet, among other publications. In addition to writing, Leah also leads cooking demonstrations and workshops around the country.

Jeffrey Yoskowitz trained as a pickler at Adamah Foods, where he fell in love with the art of lacto-fermentation and has since worked in the food world as an entrepreneur and a consultant for small businesses. The co-founder of The Gefilteria, he has written on food culture for The Atlantic, The New York Times, Slate, and Gastronomica. Liz Alpern got her start in the Jewish food world working with acclaimed cookbook author Joan Nathan. She curates and cooks for pop-up events and boutique shops and is currently working on an MBA at CUNY Baruch College. The co-founder of The Gefilteria, Liz has been featured on Forbes 30 Under 30 list, as well as in The New Yorker, The New York Times, Saveur, and The Wall Street Journal.

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