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Jewish Cultural History: A Culinary View

On April 5th, cookbook author and Jewish cuisine expert, Joan Nathan joined us for a lecture. 

In this lecture, Nathan discussed the evolution of Jewish cooking in America and how it developed along with the country: how Jews influenced American cooking and how American cooking affected the Jewish immigrants. Audiences learned about such things as the first mechanized matzo machine, the introduction of canned pineapple to kugel, and the origin of the kosher delis.