Jonathan Brumberg-Kraus: Judaism Unbound Podcast Episode 319 - Culinary Midrash
Jonathan Brumberg-Kraus, professor of religion at Wheaton College Massachusetts, is the author of Gastronomic Judaism as Culinary Midrash. He joins Dan Libenson and Lex Rofeberg for a conversation about what that book's title argues. In other words, how is Jewish food, and how are Jewish eating practices, "midrash" -- forms of interpretation that play with, and expand, the bounds of Jewish tradition?
This episode is the 5th in an ongoing mini-series, exploring what Jewish food has been in the past, what Jewish food is today, what it could be in the future, and who decides. To access shownotes for this episode, click here.
[1] Learn more about Jonathan Brumberg-Kraus by clicking here — and purchase Gastronomic Judaism as Culinary Midrash via this link!
[2] Both Dan and Lex refer to Feasting and Fasting, a book that contains an essay by Brumberg-Kraus. Purchase that book via this link.
[3] Dan alludes to the famous “Treyfa Banquet,” which took place at Hebrew Union College in 1883. Learn more about it, and how it has been revisited in the 21st century, by listening to Bonus Episode: Trefa Banquet 2.0 - Alix Wall.
[4] Brumberg-Kraus mentions an episode of the web series YidLife Crisis, that revolves around eating Chinese food on Christmas — check out the full episode here.
[5] For David Kraemer’s exploration of “safe treyf” that Brumberg-Kraus mentions, click here.
[6] Brumberg-Kraus gives a shout-out to a past guest on Judaism Unbound — Rachel Gross. For her two appearances on the show, which explore related questions of Jewish food, see Episode 171: Digesting Judaism - Rachel Gross and/or Episode 278: The Deli is My Synagogue - Rachel Gross.
[8] Brumberg-Kraus mentions his daughter’s blog — explore it for yourself by heading to KimchiAndKishke.com!
[9] Dan references an episode of the Adventures in Jewish Studies podcast, which explores the history of bagels, lox, and cream cheese. Listen in (or read the transcript) by clicking here!