Are We What We Eat?

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Conference Program

October 10, 2004 (Sunday)
Cloyd Heck Marvin Center, The George Washington University

1:00 pm - 2:30 pm

Welcome and Introduction: Marc Saperstein, George Washington University

Keynote Address: Keynote Address: Joan Nathan, Cookbook author and television host: “From Bumuelos to Bagels and Beyond: 350 Years of Jewish Cooking in America”

Respondents: Pamela Nadell, American University and Warren Belasco, University of Maryland, Baltimore


2:45 pm - 4:15 pm

Session 1: Major Trends: An Overview - Chaired by Joel Denker, The George Washington University

David M. Gitlitz, University of Rhode Island and Linda Kay Davidson: “From Iberia to the New World: Sephardic Foodways in Transition”
Marcie Cohen Ferris, University of North Carolina: “Dining in the Dixie Diaspora: Jewish Foodways in the American South”
Hasia Diner, New York University: “Memories of Hunger, Migration to Plenty: East European Jews in America”


4:30 pm - 6:00 pm

Session 2: Not By (White) Bread Alone - Chaired by Gail Twersky Reimer, Jewish Women’s Archive

Jonathan Sarna, Brandeis University: “How Matzah Became Square: The Americanization of a Ritual Food”
Eve Jochnowitz, Rutgers University: “The Jewish Baker’s Craft in the New World
Yael Raviv, New York University: Pita, Hummus and Lox: The Evolution of a Jewish-American Identity"


6:15 pm - 6:45 pm

Conference participants had an opportunity to visit "'Jewish Cooking in America': Selections from the Cookbook Collection of Joan Nathan" at the Luther W. Brady Art Gallery, The George Washington University (805 21st Street, NW, Second Floor).


7:00 pm

Kosher Dinner with Historical Jewish Dishes at the Grand Hyatt Hotel (1000 H Street, NW)

Comments on Menu and Courses
Remarks: Stephen Joel Trachtenberg, President and Professor of Public Administration, The George Washington University
Speaker: Mimi Sheraton, Gourmet Chef and Author, “We Eat What We Are: An Appetite for Life”


October 11, 2004 (Monday)
Carmichael Auditorium, The National Museum of American History

9:15 am - 11:00 am

Greetings: Dr Brent Glass, Director, The National Museum of American History

Session 1: Jewish Cookbooks and Historical Changes - Chaired by Judith Weinraub, The Washington Post

Jenna Weissman Joselit, Princeton University: "Kashruth Goes Ethnic: Chinese-Kosher and Italian-Kosher Cookbooks"
Barbara Haber, (formerly) Schlesinger Library: "The Window Shop at Harvard Square: How Recipes Helped Resettle Jewish Refugees"
Ruth Abusch-Magder, Yale University: “Cookbooks: Religious Authority, Ritual, and Culture”


11:30 am - 1:00 pm

Session 2: What Happened to Chopped Liver? Transformations of Jewish Diet in Interaction with the Surrounding Culture - Chaired by Phyllis Richman, (formerly) The Washington Post

Shulamit Reinharz, Brandeis University: Sociological Perspectives on Transformations of Jewish Diet
Susan Weidman Schneider, Lilith Magazine: “Who Was Making the Chopped Liver?: Gender and Jewish Food”
Rabbi Yaakov Horowitz, Manischewitz, American Jewish Legacy: “The Jewish and Kosher Marketplace: Terms, Traditions, and Trends”


1:30 pm

Sephardic Luncheon at Taberna del Alabardero featuring an old Sephardic menu.




2004 Program in Judaic Studies, The George Washington University
2142 G Street NW, Washington, DC 20052 | phone: (202) 994-2190
Site maintained by Sarah Mergel, Last updated: 23 February 2005