A staple protein for a majority of the world, pork is frustratingly taboo for the Jews. Why is pork the most well-known and adhered-to Jewish food prohibition? The meat has played a central role in American and European cuisine, alienating Jews for centuries. Yet recently, Jewish chefs have found bacon to be an object of culinary inspiration. This session explores the relationship between Jews and pork, and the fixation among contemporary Jewish gourmands and thinkers on the “other white meat.”
