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TALK | Cooking in Yiddish: Highlights from the Yiddish Book Center Collection, with Barbara Kirshenblatt-Gimblett
Most Yiddish cookbooks were published in the United States for Jewish immigrants, although at least three Yiddish cookbooks appeared in print in Europe, the first in 1898 in Vilna. Each cookbook tells a fascinating story—about their authors, publishers, and intended readers. Some cookbooks aim to bring gourmet cuisine to the kosher kitchen, others to promote a product, whether matzoh, Crisco, or kasha, and still others are devoted to vegetarianism or to Americanizing the diet of immigrant families. Drawing on gems in the Yiddish Book Center’s collection, this talk will explore what this unique literary genre can reveal about Jewish life.

This live event will be presented via Zoom and will stream live on the Yiddish Book Center's Facebook page. Space is limited. If you’d like to reserve a virtual seat in the Zoom audience—which will allow you to submit questions—registration is required.

Jun 24, 2021 07:00 PM in Eastern Time (US and Canada)

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Barbara Kirshenblatt Gimblett
Barbara Kirshenblatt-Gimblett is Ronald S. Lauder Chief Curator of the Core Exhibition at POLIN Museum of the History of Polish Jews and University professor emerita and professor emerita of performance studies at New York University. Her books include Image before My Eyes: A Photographic History of Jewish Life in Poland, 1864–1939 (with Lucjan Dobroszycki); and They Called Me Mayer July: Painted Memories of a Jewish Childhood in Poland Before the Holocaust (with Mayer Kirshenblatt). She has contributed entries on Jewish cookbooks and Jewish food to the YIVO Encyclopedia of Jews in Eastern Europe, Encyclopedia Judaica, and Encyclopedia of Food and Culture, and articles to Gastronomica, and is an avid cookbook collector. She received the Officer’s Cross of the Order of Merit of the Republic of Poland and was elected to the American Academy of Arts and Sciences.