Jews LOVE food….
Why?

Why do so many of our Jewish customs happen around a dining room table? Where did these traditions come from? Where did these foods come from? What do these laws, rituals, and dishes teach us about Jewish history and the Jewish present? During this six-week course with Rabbi Fischel, we will explore everything from the origins of kashrut–Jewish dietary laws, to the phenomenon that is the Jewish deli.

While most of the class will be spent in textual learning and discussion, each session will have a hands-on component in which we will do some light cooking. The class will culminate in creating a community cookbook, combining generation-to-generation recipes and new innovations.

This course will run for 6 weeks and will cost $175 for WHC members; $200 for non-members.

Dinner each week is included in the cost of this course.

REGISTER HERE

This class will not be recorded. If you need to miss a session, please be in touch with the instructor.

CLASS SCHEDULE:

• March 4 — Jewish Food From the VERY Beginning — Food Experience: Braiding Challah
• March 11 — Purim: How Did a Three-Pointed Hat Become a Cookie? — Food Experience: Hamentaschen
• March 18 — Pogrom to Pastrami: A Century of Jewish Food with Cookbook Author June Hersh — Food Experience: Halva
• March 25 — Food Waste & Ethics — Food Experience: Pickling
• April 1 — Global Jewry: Two Jews, Numerous Culinary Backgrounds — Food Experience: Maaroud
• April 8 — Passover: The Ritualization of Food — Food Experience: Global Charoset