Skip to navigation

YIVO Institute for Jewish Research

Support YIVO
YIVO Institute for Jewish Research » Support Yivo » Food As Roots » Overview


Special Culinary Experience
Celebrating our roots and sharing a common interest in European Jewish culture Using food to reconnect people to Jewish culture is an important opportunity to build and preserve what remains of a rich culinary and historical past. Food as Roots began in 2002, a new educational program that uses hands-on demonstrations to communicate the importance of East European history, culture and cooking. Under the leadership of Cathy Zises, Katja Goldman and Mimi Sheraton, Food as Roots has since grown into a popular annual event. To date, the series has featured eleven chefs including Katja Goldman (author of Empire Kosher Kitchen Cookbook), Sima Ghadamian (Persian cuisine), Helen Nash (author of Kosher Cuisine), Nicole Kaplan (11 Madison Park Restaurant), Paolo Lattanzi (Lattanzi), Madge Rosenberg (Soutine Bakery), Judy Marlow (Simply Divine Catering), Peter Berley (chef, author of Fresh Food Fast), Fran├žois Payard (Payard Restaurant), Mark Strausman (Coco Pazzo), and Lior Lev-Sercarz (Restaurant Daniel). Guest speakers have included veteran food critic Mimi Sheraton (author of Eating my Words: An Appetite for Life), Linda Amster (author of The New York Times Chicken Cookbook), and academics Dr. Sharon Mintz and Dr. Jenna Weissman-Joselit. In 2006, to celebrate its fifth anniversary, Food as Roots hosted its inaugural dinner, honoring chair Katja Goldman, and honorary chair Mimi Sheraton, and featuring recipes from each class.

For the 2008 series, we are proud to present another stellar line-up of chefs and speakers, continuing our celebration of food as roots, and ensuring continuity from generation to generation.

No classes are currently planned for 2009