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Gil Marks

Gil Marks is an author, rabbi, historian, chef and social worker and a leading authority on culinary subjects in general and Jewish cuisine in particular. He is the author of 'Encyclopedia of Jewish Food,' the James Beard Award-winning 'Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World,' and the James Beard Award finalist 'The World of Jewish Cooking.' Marks was included in The Forward’s annual “Forward 50,” a list of the fifty most influential Jewish-Americans, in the year 2010.

Jews in Food

The Culinary Journey

Saturday 9:30 PM–10:45 PM Room 208

Culture, Introduction to

For more than 2,000 years, Jews have brought culinary traditions with them and also adopted local dishes, modifying them to fit their dietary laws, lifestyle, and tastes. Gil Marks will explore this phenomenon from the blatantly Jewish bagel, rugelach, and falafel to items with less obvious Jewish influences, including doughnuts and yogurt. He will also follow the mainstreaming of kosher canned vegetarian baked beans (ultimately derived from Sephardic Sabbath stews) to “The Goldbergs” radio and tv shows to more than 110,000 products under kosher supervision.

Vegetarian Shabbat Around the World!

Sunday 12:30 PM–1:45 PM Alumnae Room

Community, Culture, History, How to

Come enjoy an amazing sampling of vegetarian Shabbat recipes from around the world! We will learn about different communities and their Shabbat traditions, and make Keftes de Espinaca (Sephardic Spinach Patties), Mock Chopped Liver, and Couscous Hiloo (Couscous with Dried Fruits and Nuts).