Join Jewish Currents magazine and three NYU food scholars for an evening about Jewish food.

Child-like painting of an old-fashioned urban street

What makes food Jewish? What can its production and consumption tell us about Judaism? How do what we eat, where we eat it, and who made it shape each other? Join Jewish Currents magazine and three NYU food scholars for an evening about Jewish food on Wednesday, February 19, 7:30 p.m., at NYU Gallatin, The Jerry H. Labowitz Theatre for the Performing Arts, 1 Washington Place, New York.

Panelists include: Jennifer Berg, clinical associate professor and director of the Graduate Food Studies Program, NYU Steinhardt; Hasia Diner, Paul and Sylvia Steinberg Professor of American Jewish History, NYU; Jacob Remes, clinical associate professor, NYU Gallatin; moderated by Jacob Plitman, publisher of Jewish Currents. Co-sponsored by NYU Gallatin and Jewish Currents.

This event is free and open to the public. RSVP is required.

 Note: New York University and Gallatin provide reasonable accommodations to people living with disabilities who wish to attend events. For every event, Gallatin staff will be on hand to assist guests. Please note that the entrance to Gallatin at 715 Broadway is wheelchair accessible. To request accommodations, such as a sign language interpreter, assistive listening devices, or large print programs, or should you have questions regarding accessibility for an event, please contact Gallatin’s Office of Special Events by emailing events.gallatin@nyu.edu or by calling 212.992.7766. Should you need an accommodation, we ask that you send your request as early as possible so that we have time to fulfill your request.

Press Contact

Robert Polner
Robert Polner
(212) 998-2337