How to Be a Jew… Who Contemplates the Pig

Tablet Studios

Player FM - Internet Radio Done Right

883 subscribers

Added seven years ago

Content provided by Tablet Magazine. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Tablet Magazine or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Biscuits & Jam

1
Encore: Jessica B. Harris Believes in a Welcome Table 42:14

15 days ago42:14

Play Later

Lists

Liked

42:14

Episode Description: Jessica B. Harris may have been born and raised in New York City, but she has Tennessee roots through her father and has spent much of her life split between homes in the Northeast and the South – specifically New Orleans. For more than fifty years, she has been a college professor, a writer, and a lecturer, and her many books have earned her a reputation as an authority on food of the African Diaspora, as well as a lifetime achievement award from the James Beard Foundation. A few years back, Netflix adapted her book, High on the Hog: A Culinary Journey from Africa to America , into a 4 part docuseries. And I’m very proud to say that she’s a longtime contributor to Southern Living with a regular column called The Welcome Table. This episode was recorded in the Southern Living Birmingham studios, and Sid and Jessica talked about her mother’s signature mac and cheese, the cast-iron skillet she’d be sure to save if ever her house were on fire, and her dear friend, the late New Orleans chef Leah Chase. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by : Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer/Producer Jeremiah McVay - Producer Learn more about your ad choices. Visit podcastchoices.com/adchoices…

about a year ago 40:45

MP3•Episode home

For more than 3,000 years, prohibitions against eating pig has been central to Jewish dietary laws, but it’s also been a potent symbol of Jewish identity. Other non-kosher animals, like horses, rabbits, squirrels, and even vultures don’t carry the same weight that the pig does in the Jewish imagination.

Jordan Rosenblum, Jewish Studies professor at the University of Wisconsin–Madison, joins us to talk about why. His new book, Forbidden—A 3,000-Year History of Jews and the Pig, traces the history of the pig as a symbol of Jewish identity, and recently won the National Jewish Book Award for Food Writing and Cookbooks.

571 episodes

#New York #Tablet Magazine #Jewish #Society #Religion