Book Festival of the MJCCA Proudly Presents Naama Shefi, co-author of The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate all Year Long.
In Conversation with Jennifer Zyman, Senior Commerce Writer, Food & Wine
Author Talk, Q & A, and Book Signing
Naama Shefi, founder of Jewish Food Society (JFS), introduces The Jewish Holiday Table, a collection of 135 vibrant recipes, each with accompanying stories collected by the JFS, a nonprofit organization dedicated to preserving Jewish culinary heritage across the globe. Reflecting three thousand years of love and loss, culture and change, each dish captures the soul of what’s served in a Jewish home on a Jewish holiday.
Throughout its pages, readers will discover recipes for an Iraqi Purim party, a festive French Shabbat, and a Moroccan Mimouna gathering to mark the end of Passover. There are also stories of a long journey by camel in Yemen, of survival in Ukraine, of a Bukharan grandmother on YouTube and of women baking holiday sweets together in what’s now Zimbabwe. The book is a dynamic expression of all the ways we celebrate through what we bring to the table, with images from award-winning photographer Penny De Los Santos.
Naama joins us to share the stories behind the recipes, and to discuss how food is an important expression of Jewish identity. Her career has always centered around Jewish food, from founding Jewish Food Society and its companion storytelling event and podcast Schmaltzy, to launching Asif: Culinary Institute of Israel in Tel Aviv, to her extremely popular Kubbeh Project pop-up in New York City.
About the Moderator
Jennifer Zyman is a Senior Commerce Writer for Food & Wine. She’s written about food and restaurants for over 15 years and is a proficient home cook with a culinary school degree who is always on the hunt for the latest and greatest kitchen technique, trick, or tool. Jennifer’s work has appeared in Simply Recipes, Southern Living, National Geographic, Bon Appetit, Serious Eats, Travel & Leisure, and more. She also has a podcast called “The Food that Binds,” where chefs discuss food and relationships. She has degrees from The Goizueta Business School at Emory University in Atlanta and California Culinary Academy in San Francisco.
This program includes a copy of the book with the ticket.
Additional books will be available for purchase from our partner bookseller, A Cappella Books.
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