Workshops
30.09-4.10.2020
TISH Festival: A Place at the Table – a culinary course online
Why do religious Jews refrain from mixing milk and meat? Can a beef tongue be considered a delicacy? Why Polish mushroom is regarded as best, and is it true that smelling dill can make you faint?
- 30 September - 4 October, premieres: 10AM and 6PM
You will find answers to these and many other questions during "A Place at the Table" culinary course. We are able to watch several episodes of it courtesy of the YIVO Institute in New York.
| Roundtable: What is Ashkenazi Jewish Food |
| Lesson from the Expert: Jewish Food in Poland |
| Lesson from the Expert: What is Kashrut? |
| Latkes |
| In the Kitchen: Matzo Balls and Chicken Soup |
| Bagels |
| Lesson from the Expert: Jews and Vegetarianism |
| Lesson from the Expert: The Dairy Restaurant |
| Lesson from the Expert: Preserving Jewish Foodways |
| Lesson from the Expert: Ashkenazi Jewish Cuisine: Looking to the Future |
Transcriptions of the videos in English [.txt]:
- Roundtable: What is Ashkenazi Jewish Food >>
- Lesson from the Expert: Jewish Food in Poland >>
- Lesson from the Expert: What is Kashrut? >>
- Latkes >>
- In the Kitchen: Matzo Balls and Chicken Soup >>
- Bagels >>
- Lesson from the Expert: Jews and Vegetarianism >>
- Lesson from the Expert: The Dairy Restaurant >>
- Lesson from the Expert: Preserving Jewish Foodways >>
- Lesson from the Expert: Ashkenazi Jewish Cuisine: Looking to the Future >>
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