By Leah Koenig, a freelance writer, editor and food photographer.
While Jews have lived in Italy since the second century BCE and are credited
with popularizing such staple ingredients as eggplant, fennel and pumpkin,
the notion of an “Italian Jewish cuisine” is difficult to define. Still, a
handful of traditional dishes - like Carciofi alla Giudia (deep fried
artichokes) and Pizza Ebraica (a fruit cake-like dessert with pine nuts and
citron) - have managed to endure over time.
This presentation will examine how certain traditional recipes have attained
iconic status in Italy’s oldest and largest Jewish center, Rome. More
importantly, it will explore how today’s urban, largely assimilated Italian
Jews relate to their culinary heritage. New York’s Jews have their bagels,
knishes and egg creams. What dishes do Italians turn to when they need a
nosh, and how do these foods connect them to their past and their future?
(Attendees will be provided with Italian recipes for Chanukah and
information about where to find Roman Jewish food in New York City.)
Leah Koenig is a freelance writer, editor and devoted amateur food
photographer whose work has been published in print and online at The New
York Times Magazine, Saveur, Gastronomica, Culinate, Every Day with Rachael
Ray, Beliefnet, Hadassah Magazine and others. She writes a monthly column
for The Forward on Jewish food and culture and contributes a weekly online
column about seasonal eating for Saveur. Leah is also the former
editor-in-chief of the award-winning blog, The Jew & The Carrot: Jews, Food
and Contemporary Life.
New York City, NY; NYC