Knosh and Knowledge
Our Stories are Recipes, Our Recipes are Stories
Join Jewish Culinary Historian and URJ Food Columnist Tina Wasserman as she explores our culinary history since the forced expulsion of the Jews from Spain in 1492. Tina will discuss the real reason we eat latkes for Hanukkah, why we eat gefilte fish and its transformative cooking techniques over the last 800 years, and more stories from the Jewish Diaspora.
This monthly Knosh and Knowledge program sponsored by Jewish Federation of the Berkshires is held at Hevreh of Southern Berkshire.
Tina Wasserman, an award-winning cooking instructor specializing in historical and contemporary Jewish cuisine is the best-selling author of Entree to Judaism: A Culinary Exploration of the Jewish Diaspora and Entrée to Judaism for Families: Cooking and Kitchen Conversations with Children which was a finalist in the prestigious International Association of Culinary Professionals Cookbook Awards. You may have seen her food column in Reform Judaism Magazine for ten years or her contributions to the URJ’s Ten Minutes of Torah.
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