We will wrap up our time together with a comparative look at recipes from divergent corners of the global dispersion of the Sephardic Jews after 1492. Through an exploration of Ladino music and proverbs as well as our own culinary experimentation, we will discuss how specific flavors and dishes, such as the 3 B's (borekas, boyos, and bulemas), come to be understood as quintessential Sephardic cuisine in the modern period. Come ready for a session for all of your senses - taste, touch, smell included!

Please note, this class is not eligible for discount codes. If the ticket price is cost prohibitive please reach out to us!

Sara M. Gardner is a doctoral candidate in the Department of Spanish and Portuguese Studies at the University of Minnesota. Her work focuses on the culinary heritage and cultural identity of the Sephardic Jews. Previously, she served as the Collaborations Manager for the Jewish Arts Collaborative and the Associate Director for Young Adult Programs at Hebrew College in Newton, Massachusetts. From 2016-2017, Sara lived and researched medieval Sephardic culinary heritage in Spain as a Fulbright Graduate Research Scholar. She has presented her work at various international conferences, including the Modern Language Association, the Oxford Symposium on Food & Cookery, and the Dublin Gastronomy Symposium. Sara is also a published cookbook author; her first cookbook is entitled The Rosh Hashanah Seder Cookbook: Stories and Recipes from the Reform Jewish Community of Madrid (2018). When she's not in the archive or writing her dissertation, Sara loves to paint watercolors, FaceTime with her niblings, and to experiment with Jewish diasporic flavors in her kitchen.