Ashkenazi cuisine is utterly unique and at the same time it is deeply rooted in the culinary culture of Eastern Europe. Its fascinating history shaped by politics, religion and the cultural specificity of the Jewish experience, offers us dishes that are not only delicious but that also have a story to tell. In this series of classes, we will learn or perhaps revisit some of the culinary classics of Eastern European Jewish cooking, with a modern flair. You will learn to make latkes, knishes, borscht, tsimmes and blintzes, and try your hand at pickling and fermentation too.