Culture & Heritage Series: Cuisine
The Culture & Heritage Series 2024 is a collaborative program presented in partnership with the Museum of the Southern Jewish Experience, the Southern Food & Beverage Museum, and the Hermann-Grima & Gallier Historic Houses.
This unique series aims to explore the rich and complex history of New Orleans through the lens of Jewish cuisine.Through a diverse range of academic lectures, hands-on cooking demonstrations, and interactive cooking classes, participants will have the opportunity to delve into the culinary traditions that have shaped the cultural landscape of the city. From the fusion of flavors to the historical significance of certain dishes, this program series offers a deep dive into the intersection of food, culture, and heritage in New Orleans.
Upcoming Culture & Heritage Events
Culture & Heritage Series: Hanukkah Mixer and Latke Cooking Demonstration in an Open-Hearth Kitchen
Past Culture & Heritage Events
Getting Something to Eat in Jackson with Joseph Ewoodzie, Jr.
Culture & Heritage Series: The Jewish Deli: Lecture by Ted Merwin – Author of ‘Pastrami on Rye’
Cooking Demonstration with Chef Isaac Toups of Toups' Meatery
September 17, 2024
We hosted a special cooking event with Chef Isaac Toups of Toups’ Meatery, where he showcased his famous dirty rice recipe—a true testament to his family’s 300-year Louisiana culinary legacy. In this exclusive demonstration, Chef Toups guided attendees through the rich, flavorful process of crafting this beloved dish, drawing on deep-rooted traditions and local ingredients that make it a standout. As guests watched and learned, they also heard about the Toups family’s commitment to the community, including their remarkable effort in serving over 70,000 meals to ensure no child goes without through their non-profit Toups Family Meal. It was an opportunity to experience the authentic taste of New Orleans and the heartwarming spirit of a family dedicated to both food and community.
Cooking Demonstration with Chef Alon Shaya of Saba
November 13, 2024
The second cooking demonstration we hosted in the Culture and Heritage Series was with Chef Alon Shaya of Saba restaurant. Chef Shaya guided us through the unique flavors that emerge when Israeli cuisine meets the vibrant food traditions of New Orleans. He shared a signature dish from his restaurant, Blue Crab Hummus, that perfectly marries the two cultures. The demonstration was followed by a reception with dishes from Saba and a signing of Shaya: An Odyssey of Food, My Journey Back to Israel: A Cookbook. Chef Shaya also detailed his work with the United States Holocaust Memorial Museum where he collaborated with Auschwitz survivor Steven Fenves to recreate recipes from Fenves’ mother’s recipe book dated 1930-1944.
Participating Scholars
Ted Merwin
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Jewish Federations of North America (JFNA)
Joseph Ewoodzie, Jr.
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Davidson College
