On July 17th, the Technion community gathered for a delightful evening of cooking, learning, and celebrating French culture, hosted by JLIC directors Tova and Evan Levine. The event was part of Technion’s cultural series, which showcases the rich diversity of its student population. More than a dozen students participated in this special installment of the JLIC Mizrachi @ Technion “Cuisine of Jews from Around the World” series.
Under the expert guidance of Eva, a community member originally from France, attendees embarked on a culinary adventure, preparing an array of classic French dishes from scratch. The menu included homemade caramel, crepes, quiches, ratatouille, marbre (marble cake), butter cookies, brioche, La Galette des Rois pudding pastry, crudités, French onion soup, and fondue. To complete the experience, they enjoyed delicious French sourdough bread for dipping in the fondue.
Eva, a PhD student in Biology at the Technion’s Bat Galim campus in Rambam Hospital, has been in Israel for three years. She shared her deep knowledge of French cuisine, as well as the history of Jews in France. Her presentation led to an engaging discussion on French politics and the country’s approach to the separation of religion and state. Eva highlighted the striking differences between French secularism and the religious freedoms experienced in Israel and the USA, noting that in France, individuals in public service roles, such as schools, police, and public offices, cannot display any religious symbols.
When asked if she could bring a flag to the event, Eva explained that she isn’t a “flag person” and noted that in France, flag-flying is often associated with far-right nationalists. This sparked further conversation about national identity and its varied expressions in different cultures, contrasting French, Israeli, and American societies.
Despite the heavy use of butter, cream, milk, and other dairy products—a challenge for the lactose intolerant—the evening was a resounding success. The group not only enjoyed the delicious food they prepared but also appreciated the opportunity to learn about and celebrate the intersection of culture and religion.
This event was a beautiful testament to the power of food in bringing people together. It allowed students to connect over shared culinary experiences while gaining a deeper understanding of the cultural and historical contexts that shape their diverse backgrounds. The JLIC Mizrachi @ Technion “Cuisine of Jews from Around the World” series continues to foster a sense of community, bridging differences and celebrating the rich tapestry of traditions that make up the Technion family.
Eva’s personal story of making aliyah, her studies in Israel, and her family’s journey added a heartfelt layer to the evening, enriching the cultural exchange and underscoring the importance of community in navigating new environments.
The Technion JLIC Mizrachi events, under the enthusiastic leadership of Tova and Evan Levine, are proving to be invaluable in building connections, fostering understanding, and celebrating the beautiful diversity of the Technion community.
Reach out to any of our Directors to learn more about JLIC and our programming.
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