Are We What We Eat?
October 10, 2004 (Sunday)
|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
|4:30 pm - 6:00 pm
Session 2: Not By (White) Bread Alone - Chaired by Gail Twersky Reimer, Jewish Womens Archive
|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).
Kosher Dinner with Historical Jewish Dishes at the Grand Hyatt Hotel (1000 H Street, NW)
|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
|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
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, email@example.com. Last updated: 23 February 2005