Jonathan Brumberg-Kraus, professor of religion at Wheaton College Massachusetts, is the author of Gastronomic Judaism as Culinary Midrash. He joins Dan Libenson and Lex Rofeberg for a conversation about what that book's title argues. In other words, how is Jewish food, and how are Jewish eating practices, "midrash" -- forms of interpretation that play with, and expand, the bounds of Jewish tradition?

This episode is the 5th in an ongoing mini-series, exploring what Jewish food has been in the past, what Jewish food is today, what it could be in the future, and who decides. To access shownotes for this episode, click here.

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