Overview

In this series, we will explore the relationship between people and food in Judaism from farm to table. We’ll consider the ethics of ancient Jewish farming, the spiritual role of taste and flavor, and the ways in which food is central to ancient and modern religious ritual. Through a range of sources from Torah, Midrash, Talmud, and Hasidic texts to modern Jewish commentaries and secular texts we will explore Jewish foodways and cultivation of the earth. The class will be a combination of hevrutah (partner) style learning and lectures with some experimental opportunities – including food tasting! No previous experience necessary!

Please let us know in advance if you have any allergies or accessibility needs.