Jewish Diaspora in 20 Recipes
Food—like music and language—is a strong link to our past, no matter the shores on which we arrive. Natalie Neuert, director of UVM’s Lane Series, explores the recipes that Jews took with them to the Balkans, Europe, North Africa, and America, from British fish and chips to Bubbe’s brisket to the ubiquitous Ashkenazi Shabbos supper of cholent.
Vermont Humanities program held in the Jessica Swift Community Room.
