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Jewish Food in the Global South Symposium at UNC-Chapel Hill

March 4 - March 5

This symposium will explore the historical trends and current cultural practices surrounding “Jewish” food in and of the American South. Appealing to both public and academic audiences, this workshop will feature dynamic presentations by Jewish foodways and cultural scholars, culinary critics, and James Beard award-winning chefs and writers, including Joan Nathan (Wash., DC), Andrea Reusing (Lantern, Chapel Hill), and Alon Shaya (Shaya, New Orleans). Panel discussions will investigate what makes a food “Jewish” in the diverse social and cultural contexts of the southern United States, and how that designation affects the lives of its creators and consumers. Jewish Food in the Global South is presented by UNC’s Carolina Center for Jewish Studies, Department of American Studies, Center for Global Initiatives / Global Research Institute, and UNC’s FOOD FOR ALL pan-university academic theme.