A musical and gastronomic conference by Hervé Roten, director of the European Institute of Jewish Music
Monday, December 16, 2024, 7pm to 8:30pm
Zoom and Replay
Jewish cuisine is a tongue (means also language in French, pickel fleish?) in its own right. As a substrate for the Jewish mother, it nourishes the children of her traumas and anchors them in their Jewish identity. All those dishes we’ve loved or hated, we evoke with fervor, past our 40s. Our mother’s borekas, her sublime chopped liver, her royal couscous, all take us back to a blessed childhood when life was simple: either we ate what was on our plate, or we were responsible for our mother’s imminent death! But Jewish cuisine isn’t just about guilt, it’s also a pleasure for the taste buds. So much so that many artists sing about it with humor and nostalgia.
From the recipe for gefilte fish to complete fish or Turkish berencena, there’s a multitude of songs to savor with relish, all without gaining an ounce!
With great humor, Hervé Roten reveals the secrets of Jewish gastronomy through Yiddish, Judeo-Spanish and Oriental songs.
