2012 Conference
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Tina Wasserman

Cooking & More

The author of “Entrée to Judaism, a Culinary Exploration of the Jewish Diaspora,” the first comprehensive cookbook published by the Reform movement, Tina holds a BS and MA in Foods and has taught her love of cooking and Jewish culinary history to synagogues and organizations throughout North America and Europe. She is the food columnist for Reform Judaism Magazine and serves on the URJ Camp Newman board in CA. Tina's teaching expertise was honored by the prestigious Les Dames d'Escoffier in '94.

Beyond Brisket and Bagels

Jewish Culinary History and its Impact on World Cuisine since 1492

Identity & Global Culture

What makes food Jewish? How do traditional foods served at Jewish celebrations reflect the religious and cultural history of Jewish cooks throughout the world? The recipes are stories and the stories are recipes. Come and explore your own culinary roots.

Challah Braiding and Baking

Fun for Families and Children

Children & Families

The history and tradition of braiding challah will be discussed while kids braid a real challah to be baked and eaten later on!

The Culinary Interpretation of Haman’s Physical Features and How to Devour Them!

Full Participation/Hands-on Cooking Class

Identity & Global Culture, Jewish History

Come and cook some traditional Sephardi and Ashkenazi foods for Purim and find out why we really have prune filling in Hamantashen!

Move Over Willy Wonka, the Jews Were Here First!

The History of Jews and the Chocolate Industry

Identity & Global Culture, Jewish History

Come learn about the origins of cocoa processing and the involvement the Portuguese Jews had in developing and refining European chocolate consumption. Plus, you will get a chance to make and eat four different chocolate treats!

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