German food

The mother-daughter team behind The German-Jewish Cookbook (Brandeis University Press, 2017), Gabrielle Rossmer Gropman and Sonya Gropman, discuss their historical and gastronomic exploration of German-Jewish cuisine with the Gefilteria’s Jeffrey Yoskowitz and historian Atina Grossmann (Cooper Union). This event will include a reception (Kosher dairy) with a tasting menu of items from the book: Berches (German-Jewish challa) Liptauer (a classic cheese spread with Hungarian origins) Krautsalat (cabbage slaw) Orangentorte (0range cake) Wine, Beer, and…