We invite you for walks for minorities after the temporary exhibition “From the kitchen. Jewish culinary culture “organized in cooperation with the Polish Migration Forum:
Kitchen on the way – walk around the temporary exhibition
October 15 (Saturday), 15-16. 00 – tour in Arabic
limited number of seats – 25 people,
booking of free tickets: event@forumimgracyjne.org
We invite you for a walk called “Kitchen on the way”, the main topic of which will be the changes in Jewish cuisines along with the historical journeys of Jews. During the tour, I will pay attention to two opposing trends in the development of Jewish cuisines presented at the exhibition: the adaptation of culinary customs to local conditions and customs, on the one hand, and, on the other, the effort to preserve the principles of kosher food. We will look at the Haggadah issued by the synagogue in Damascus in Arabic. First, we will devote a lot of attention to the relationship of Jewish cuisines with those of North Africa and the Levant, and then to today’s Israeli cuisine. We’ll talk about hummus and its importance for Middle Eastern identities. We will encourage participants to share their home recipes and stories about how they prepare these dishes in Poland.
Feras Daboul – born in 1986 in Damascus. Activist for migrants and migrant women in Poland, intercultural educator, Arabic teacher and translator. He also teaches at the Jacek Kuroń in Warsaw. A graduate of the American Studies Center at the University of Warsaw. Winner of the Polcul Foundation award for work for refugees and refugees in Poland.
On the trail of Persian culinary traces in Jewish cuisine – a walk through the temporary exhibition
October 15 (Saturday), 1:00 p.m. – 2:00 p.m. guided tour in Farsi,
limited number of seats – 25 people,
booking of free tickets: event@forumimgracyjne.org
Description of the tour: The exhibition “From the Kitchen” is like a pandora’s box, opening space to discover countless stories, topics and culinary traditions that connect Jewish cuisine with the rest of the world. Iran-Persia is no exception and, like other countries that have accepted the Jewish community into their circles, it has made little contribution to the transformation of the eating habits and recipes of Jewish cooks and cooks. During the tour, we will try to find these influences, differences and similarities together.
in the culinary habits of these two cultures. This time, during the tour, we will take a look at one of the dishes, which is Gondi, which will bring us closer to the recesses of Persian cuisine with Jewish traditions.
Conducted by: Anahita Rezaei – Specialist in organizing events, communication and public relations. She gained her experience with 4 years of work at the State Ethnographic Museum in Warsaw, organizing, planning and creating strategies for various projects of the institution, including the important project “Cult Things”. With a Master of Arts degree, specializing in the technique and reflection of film images. Currently, she works at the Digital Center Foundation, where she deals with Open Education and Practice
