As a nomadic people, the Jewish community relies on strong cultural ties to preserve its history. Food is a big one. Jews all over the world have come to influence cuisine in their respective locales, but in New York especially. Author Janna Gur has made it her mission to collect and document these “Bubbe-approved” dishes in Jewish Soul Food: From Minsk to Marrakesh. The cookbook mixes historical background with practical recipes, some of which are on the verge of extinction. Learn how to make Bukharan pilaf or a mean Yiddish salsa with its meticulously researched recipes. Gur sits down with food critic Jayne Cohen to discuss her journey this afternoon.
Sun., Nov. 23, 2:30 p.m., 2014
This article from the Village Voice Archive was posted on November 19, 2014