Remembering German-Jewish Culture Through its Culinary Traditions

  • Starts: 5:00 pm on Wednesday, November 29, 2017
  • Ends: 8:00 pm on Wednesday, November 29, 2017
What happens to a food tradition when its culture starts to vanish? The advent of the Nazi era brought about the demise of 1000 years of Jewish life in Germany, along with the loss of a cuisine that differed greatly from the Eastern European one that is now generally accepted as the definition of Jewish food. This pre-Nazi food tradition lives on in the kitchens of some German Jews and in the memories of many others around the world. This talk, by a mother-daughter author team with a German-Jewish background, will address issues of food and memory, food as cultural identity, and preserving and documenting traditional recipes.
Speakers:
Gabrielle Rossmer and Sonya Gropman
Audience:
public
Address:
685-725 Commonwealth Ave.
Room:
Room 224
Fees:
free
Registration:
http://www.bu.edu/phpbin/registration-manager-catalogs/foodandwine/app/catalog.php?action=section&course_section_id=3649
Contact Organization:
BU Food and Wine
Contact Name:
Ashlyn
Contact Phone:
617-353-9852

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