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Although the Jewish people invariably brought with them their traditional ideas about food during their migrations, jus as invariably they engaged with the foods they encountered in their new environments. The stories in this volume examine the sometimes bewildering kaleidoscope of food experiences generated by new social contacts, trade, political revolutions, wars, and migrations, both voluntary and compelled, from Renaissance Italy to the post-World War II era in Israel, Argentina and the United States. Global Jewish Foodways critically examines the impact of food on Jewish lives and on the complex set of laws, practices and procedures that constitutes the Jewish dietary system and regulates what can be eaten, when, how and with whom.

Greetings: Robert Friedman, Dean, College of Humanities and Social Sciences

Moderator: Nancy Carnevale, Department of History

Presenters:

Hasia R. Diner is a the Paul S. and Sylvia Steinberg Professor of American Jewish History at New York University. She is the author of numerous books including Roads Taken: The Great Jewish Migration to the New World and the Peddlers Who Forged the Way and Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration.

Annie Pollard is the Executive Director of the American Jewish Historical Society. She has authored and co-authored several books on Jewish history, including Jewish New York, The Emerging Metropolis: New York Jews in the Age of Immigration, and Landmark of the Spirit, about the Eldridge Street Synagogue.

Refreshments will be served.