Professor Hasia Diner, History and Hebrew and Judaic Studies at New York University, and Professor Simone Cinotto, of Università degli Studi di Scienze Gastronomiche, Pollenzo, Italy organize the international conference “The Global History of Jewish Food.” The conference brings together scholars from the United States and Europe for a 2-day conversation on the history of food, a topic to be explored from the point of view of the long and geographically wide scope of Jewish history. The conference focuses in particular on moments of change, both positive and negative, including but not limited to migration, dispersion, war, and the formation of new Jewish communities. How did Jews cope, from the standpoint of their foodways, with the dislocations which spanned centuries and traversed the globe? How, in these global journeys, did they engage with the foods of the peoples around them?
The conference features three sessions and a final round table, and it is open to the public. Italian Jewish cultural public figures Gad Lerner and Moni Ovadia will talk on Jewish culture and food. A message from the President of UNISG and the Slow Food Association, Carlo Petrini, will open the conference.
Ari Ariel, New York University
Adriana Brodsky, St. Mary’s College of Maryland
Flora Cassen, University of North Carolina
Simone Cinotto, Università Scienze Gastronomiche
Hasia Diner, New York University
Gennady Estraikh, New York University
Marion Kaplan, New York University
Annie Polland, Lower East Side Tenement Museum
Rakefet Zalashik, University of Potsdam