Thursday, September 3, 2015 Elul 19, 5775

The flavors and fancifulness of fondue
By:
Ethel Hofman, JE Exponent
In Switzerland, the traditional fondue was a peasant dish created by necessity. It consisted of bread, cheese and wine -- all of which were cheap and available. Like porridges and gruels, the melted-cheese mixture was cooked in one pot and set in the middle of the table for the family to help themselves, each with their own horn spoon. Individual...
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By:
A touch of sadness clings to The Company They Kept , an otherwise joyous collection of essays by some of the world's best writers, in which they recount "unforgettable friendships" they've been blessed with. The sadness stems from the fact that this would appear to be the last book project that Robert B. Silvers and Barbara Epstein worked on. All...
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By:
Lining the walls of photographer Zoe Strauss' dimly lit South Philly studio are images of people and places that have seemingly been left behind by the city's economic resurgence -- pictures of abandoned buildings, discarded mattresses, and a seemingly confused elderly woman on the street, wearing a robe and slippers, and clutching a dog. "My work really isn't documentary; it's...
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By:
Andrew Schloss, JE Feature
Once upon a time, a long list of ingredients was a soup's best feature. Soups were the way home cooks accounted for the constant buildup of vegetable and meat trimmings, discarded carcasses and herb ends that were the natural by-products of daily meal-making. But now that fewer meals are made from scratch at home, that ongoing inventory of itinerant ingredients...
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Critic Clement Greenberg visited Syracuse often
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Clement Greenberg's name is not one that resonates these days with readers, except possibly among connoisseurs of the art world. But in the 1940s and '50s, he was one of the great cultural brokers in the United States, determining, with a word or a phrase, whose reputations rose or sank in the American art world. He commanded this power from...
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