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Morning Papers: Fire In The Cooking Stove

01.07.2021 - 10:00 / Festival Tent, ul. Józefa 36 | live:

Talking about food makes people hot, just like talking about politics. Moreover, what you find tasty is not always the choice of your taste buds, but also of your identity, family history, habits or religion. What is Jewish cuisine, how is it embedded in Polish cuisine, what is it like in New York and in Tel Aviv – we will talk to Bartek Kieżun (known as the Krakow Pastaman), a writer and cultural anthropologist specializing in the cuisine of the south.

Bartek taught how to cook Jewish food at Cook Upie and at a special course organised for the Polin Museum. Currently, he is working on a book about food from Tel Aviv and Jerusalem. Challah, shakshouka, stuffed gooseneck, hamantashen, bagels … we’ll talk about them all!

Aga Kozak

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