What might Jewish food look like in the age of lab-grown brisket, cricket-flour babka, and algae bagels? How will the rules of kashrut apply to foods that the rabbis never imagined? Professor Nathaniel Deutsch, Faculty Director of The Humanities Institute at UC Santa Cruz, moderates a conversation between professor Rachel B. Gross, the John and Marcia Goldman Professor of American Jewish Studies at San Francisco State University; and Benjamin Aldes Wurgaft, author of Meat Planet: Artificial Flesh and the Future of Food, as they explore how we might approach our new food technologies. A selection of kosher food bites will be available before the program and are included in the ticket price. This event is supported by The Andrew W. Mellon Foundation and the UC Santa Cruz Center for Jewish Studies Annual Diller Lecture.
in Culture, Entertainment, Events
March 19, 2020
Future of Jewish Food
The Contemporary Jewish Museum
6:00 pm - 8:00 pm