Diaspora is an interdisciplinary project whose Objective is to recognize, study and disseminate recipes, ingredients andcustoms of the different Jewish cuisines of the world. The project also seeks from the Jewish history to study how the different migrations of the peoples of the world were related to these new lands, environments, cultures and ingredients, understanding the migratory factor as a key actor for the enrichment of the peoples and their cultures.
CULINARY EMOTIVE MEMORY
Through the research, the project seeks to nourish itself with stories, recipes and ingredients to be able to develop them in our kitchens and thus continue with our mission to spread the ancient Jewish cuisine of the world.
COLLABORATION AND INTERACTION
Create a collaborative link with other cuisines and cultures. Achieve a mutual enrichment and continued through oral and written transmission, as our ancestors did in their migrations.
Research process will be done through the cities that are part of the map or route through which we will understand the process of evolution of Jewish cuisine in the world.
Cities that make up the map: Moisés Ville (Argentina), New York (EE.UU), Varsovia (Polonia), Mumbai (India), Jerusalén y Tel Aviv (Israel)
HISTORIES AND CHARACTERS
We will mark emblematic cities as first objectives where we can collect recipes, learn about new ingredients, stories and protagonists with whom we will interact to learn from them and thus take content for the project.
After the trips, we will work on the EVOLUTION of these recipes in our BA kitchens to be able to present them in our restaurant.
The exchange of information with other cuisines will be fundamental when it comes to studying the past, present and future of the recipes, ingredients and stories of Jewish cuisine.
It will be through dinners in collaboration with guest chefs that we will present our progress in the framework of the diaspora project.
The result of all the work carried out will be turned into different editorial publications. The first publication will be Mishiguene’s book in collaboration with the food writer Peter Kaminsky.
The web platform and its social networks will be the communication channel of the project. The website must have a database open to the public from which you can consult recipes, ingredients and stories about world Jewish cuisine.
A producer associated with the project will document the Diaspora project. The trips, dinners and results of all the work can be disseminated through documentaries series on our websites, social networks and media.
¿Who can be part?
Writers, historians, photographers, chefs, journalists, institutions, NGOs, etc.
Each of the parties will contribute its unique look to this culinary and cultural collective. The contribution of his look to the immigrant cuisine will be key to enrich the project.
Also Institutions that can be nourished from our database and that at the same time can contribute their structures as dissemination platforms.