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Sunday, February 17 • 9:00pm - 10:15pm
The Complicated Relationship Between Jews & Pigs: A Cultural History

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A staple protein for a majority of the world, pork is frustratingly taboo for the Jews. Why is pork the most well-known and adhered-to Jewish food prohibition? The meat has played a central role in American and European cuisine, alienating Jews for centuries. Yet recently, Jewish chefs have found bacon to be an object of culinary inspiration. This session explores the relationship between Jews and pork, and the fixation among contemporary Jewish gourmands and thinkers on the “other white meat.”

avatar for Jeffrey Yoskowitz

Jeffrey Yoskowitz

Jeffrey Yoskowitz is a writer, pickler and food entrepreneur. He is a co-founder of The Gefilteria, a purveyor of Old World Jewish foods in Brooklyn, NY whose products are available throughout the New York City area (gefilteria.com). He worked as a pickler for the Adamah Jewish Organic Farm and spreads pickling love around the world through workshops and demos. He has written for The New York Times, The Atlantic, Slate, Tablet and many other... Read More →

Sunday February 17, 2013 9:00pm - 10:15pm
Passaic A 15th floor conference center