Jewish flavor principles as culinary ‘Midrash’: how texts and tastes shape Jewish cultural identity

Jewish flavor principles are cultural expansions and interpretations of the basic physiological building blocks of our perception of sweet, sour, salty, bitter, and umami flavors and accompanying aromas and textures that make desirable or repugnant to us. The principles can be articulated as “cultural” prescriptions, their effect is to make some flavors pleasurable, others disgusting. Jewish scriptural and ritual traditions such as the kosher laws and seasonal food prescriptions “evaluatively condition” certain flavors or combinations of flavors into what I am calling “Jewish flavor principles.”

Jonathan Brumberg-Kraus, Professor of Religion presents the next Faculty Lunch Talk. Please join in. All are welcome to attend:

Thursday, November 13, 2014
12:30-1:30 pm
President’s Dining Room

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