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Saturday, February 13 • 5:15pm - 6:15pm
What is Kugel?

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Sweet or savory? Noodle, potato, or other? Shabbos, brunch, or kiddush? These are the questions we often struggle over when we talk kugel. In this session, we will explore the origins and evolutions of Ashkenazi foodways in America through the lens of kugel. Participants interested in discussing their own recipes are encouraged to send copies to avery@umich.edu.


Avery Robinson

During the last Shmita year, Avery Robinson moved to Brooklyn for what became a tokenized immigrant life about a hundred years too late: working at New York's bougiest bagel shop (Blackseed), living in a Moishe House, teaching at Hebrew Schools, and struggling to write Jewish History. Prior to this sabbatical, he received an MA from the University of Michigan where he studied Jewish and American culinary history. He is currently a fellow at... Read More →

Saturday February 13, 2016 5:15pm - 6:15pm

Attendees (10)