Food has long been an expression of Jewish culture and identity. Thorugh this workshop, led by Eser's Sara Gardner*, an avid cook and food historian, and Rabb Getzel, you'll explore how Jewish culinary heritage connects to the identity of Jews throughout the Diaspora, and over the course of the class, you'll also learn how to make your own global Shabbat meal.
February 7: What is Jewish food?
February 14: Ashkenazi food
February 28: Sephardic food
March 7: Mizrachi food
March 28: Ethiopian and Indian food
April 5: Shabbat dinner
*Sara Gardner is the Associate Director of Young Adult Programs at Hebrew College. Before joining the college's Adult Learning team, Sara conducted research on the culinary heritage and cultural identity of Sephardic Jews in Madrid as a Fulbright Scholar. Sara is also the creator and head blogger of Boka Dulse (www.bokadulse.com), a food blog dedicated to Jewish food history, and regularly contributes to The Nosher, a Jewish food publication sponsored by MyJewishLearning.com. An adid cood and food historian, Sara also teaches cooking classes—some of her past teaching engagements include the Reform Jewish Community of Madrid and The Gafilteria. She is also the editor of the recently published cookbook, The Rosh Hashanah Seder Cookbook: Stories and Recipes from the Reform Jewish Community of Madrid, currently available on Amazon. In 2016, Sara graduated with a BA in International Literary & Visual Studies and Spanish (with a minor in Hebrew) from Tufts University. Sara also worked as a Fellow for Innovative Community Building at Tufts, employing her passion for creating vibrant and engaged Jewish communities.