discussion
The mother-daughter team behind The German-Jewish Cookbook (Brandeis University Press, 2017), Gabrielle Rossmer Gropman and Sonya Gropman, discuss their historical and gastronomic exploration of German-Jewish cuisine with the Gefilteria’s Jeffrey Yoskowitz and historian Atina Grossmann (Cooper Union).
This event will include a reception (Kosher dairy) with a tasting menu of items from the book:
Berches (German-Jewish challa)
Liptauer (a classic cheese spread with Hungarian origins)
Krautsalat (cabbage slaw)
Orangentorte (orange cake)
Wine, Beer, and Soda
Presented by:
discussion