Image by Wikimedia Commons

By Forverts Staff September 23, 2020

Read this article in Yiddish

Each fall the Polin Museum of the History of Polish Jews in Warsaw hosts a culinary festival Tisz (“table” in Yiddish), highlighting how closely Polish and Jewish culinary traditions are intertwined.

This year’s program, to take place from September 30 to October 4, will include both in-person workshops in Warsaw and lectures and other sessions streamed online for a worldwide audience.

Among the in-person activities in Warsaw: an embroidery tutorial in which participants learn to make a tablecloth the traditional Jewish way; a visit to a food market to sample common ingredients in old Jewish recipes and a tour highlighting how Jewish food traditions influenced Poland’s culinary heritage.

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Online features include:

Thousands of Pages Devoted to Food: Barbara Kirshenblatt-Gimblett, chief curator of the Polin Museum’s core exhibition, will share prewar Jewish recipes from her extensive Yiddish cookbook collection. Wednesday, September 30, 6:30 PM Warsaw time (12:30PM EST)

Recipe for Everything: Naama Shefi of the Jewish Food Society will speak about the wide range of food from across the Jewish diaspora including Kyiv latkes, pickles from Wyszkow and curry from Mumbai. Thursday, October 1, 6:30 PM Warsaw time (12:30PM EST).

Barley and Pasta Filing: Chef and Gefilteria cofounder Jeffrey Yoskowitz will discuss the history of kasha varnishkes. Friday, October 2, 6:30 PM Warsaw time (12:30PM EST)

United by Soup: Chef and Gefilteria cofounder Liz Alpern will demonstrate how to make a traditional mushroom soup with dumplings. Saturday, October 3, 6:30 PM Warsaw time (12:30PM EST):

As part of the program the Polin Museum will also stream episodes of YIVO’s popular cooking class, A Seat at the Table on its Youtube channel.

All programming is free. The full schedule can be accessed here.

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