Recipes Remembered: A Celebration of Survival is a tribute to food as nourishment for the body and the soul. Written by author June Feiss Hersh and published by Ruder Finn Press with all proceeds benefiting the Museum of Jewish Heritage – A Living Memorial to the Holocaust, Recipes Remembered is a moving compilation of food memories, stories about food and families; and recipes from Holocaust survivors from Poland, Austria, Germany, Hungary, Czechoslovakia, Romania, Russia, Ukraine, and Greece.

The book makes the perfect gift for everyone on your list who likes to cook or eat.

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Temple Beit Hayam, Stuart, FL
Friday, March 23, 2012
7:30 P.M.
Hear how June created the cookbook, and enjoy recipes of the book prepared by the Sisterhood of Temple Beit Hayam. Admission is free. June will sign books following the program.

The New School, New York, NY

Tuesday, April 24, 2012

6:30 P.M.

Jewish Cuisines: The Local and the Global

Jewish cuisine, based on biblical traditions and customs developed over centuries of history, has found new homes in different parts of the globe. The creativity and distinctiveness of this truly global cuisine is a testament to the resilience of religious and secular Jewish culture. This panel explores the richness of Jewish culinary practices, as speakers share food memories and recipes ranging from eastern European to Jewish-Italian, from the New York deli to contemporary Israeli. Val Vinokur, director of Jewish Studies at Eugene Lang College The New School for Liberal Arts, moderates. Co-sponsored by the Food Studies and Jewish Cultural Studies programs of The New School for Public Engagement and the Israeli Consulate.

$5; free to all students and New School faculty, staff, and alumni with ID