Modern Jewish Cuisine

Award-winning food writers detail the connections between Jewish food, family, and culture. Featuring:

• Gabrielle Rossmer Gropman and Sonya Gropman, authors of The German-Jewish Cookbook


• Anya von Bremzen, author of Mastering the Art of Soviet Cooking 


• Leah Koenig, author of Modern Jewish Cooking

From babkas to kugel, Jewish food occupies an important corner of American cuisine. But what if these classics only tell part of the culinary story? Recent works of food writing illuminate lesser known aspects of Jewish cooking and thereby enrich our understanding of Jewish culture and history. The German-Jewish Cookbook, coauthored by mother-daughter duo Sonya and Gabrielle Gropman,  presents traditional German-Jewish cuisine as it existed in pre-WWII Germany, updated for contemporary kitchens. James Beard Award–winning culinary writer Anya von Bremzen's Mastering the Art of Soviet Cooking  introduces readers to Jewish-Soviet cuisine while chronicling von Bremzen's journey from Soviet Russia to Philadelphia with her mother in the 1970s.

The authors will speak with food writer Leah Koenig, whose most recent book, Little Book of Jewish Appetizers, reimagines Jewish classics for the modern dinner table.

The conversation will be followed by a Q&A.

FIRST COME, FIRST SEATED

Registration does not guarantee admission. For free events, we generally overbook to ensure a full house. Priority will be given to those who have registered in advance, but registration does not guarantee admission. All registered seats are released 15 minutes before start time, and seats may become available at that time. A stand by line will form 30 minutes before the program.

The Program Room opens at 6 PM.