Tuesday to Friday, PM1
You can bake it; you can boil it; you can fry it or you can stuff it–you’ve still got to eat it, if only for the sake of the all the starving children who would be happy with a nice plate of lung-and-liver to go with their prune compote. We’ll look at the history and development of some of the better-known staples of Yiddish-speakers’ cuisine, and examine the place occupied by these and other foods in the language itself. No knowledge of Yiddish required.
Faculty: Michael Wex
