The Soul of Jewish Food

The Sould of Jewish Food Presented by Dylan Maysick, co-owner Diaspora Dinners Links to Recipes @ CulinaryHistorians.org: Coconut Macaroons with Chocolate, Pistachio, and Orange Blossom Halloumi and Orange Salad with Pomegranate, Pistachio, and Herbs Montreal Bagels What is Jewish food? That is the question Dylan Maysick has been on a quest to answer through his Diaspora Dinner project, a Chicago-based series of dinners that explores the cuisines of the Jewish Diaspora. Dylan, a professional baker by trade, follows the common thread of what makes up Jewish food; and it’s a lot more than bagels, and chopped liver. He said that while his knowledge had been limited to Jewish deli foods and the greatest hits of Eastern European Jewish cuisine “I now know that Jewish cuisine represents a much more diverse set of recipes, cultures, and ingredients.” Come join us as Dylan serves a savory summary of the history of Jewish food from ancient times to the state of Jewish food culture in America today. (“Do Chinese food and Jewish food overlap on Christmas, only for that one special day?” Dylan asks.) *** Recorded via Zoom on Wednesday, May 22, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org