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Gallery: ‘Bread and Salt’ celebrates Jewish cuisine at Young Research Library

By Mia Kayser

Feb. 15, 2018 3:10 p.m.

Fifth-year Asian American studies student Melody Chen presents her dish, rugelach.

(spectrum.jewishcooking.MK1/Daily Bruin)

Chen's rugelach won the dessert portion. Rugelach is a traditionally sweet, breaded pastry that usually combines currants, dates and nuts. Chen's rugelach was filled with chocolate and jam.

(spectrum.jewishcooking.MK2/Daily Bruin)

Rebecca Blustein, faculty member of the Scholarship Resource Center, displays her dish for the judges.

(spectrum.jewishcooking.MK3/Daily Bruin)

Rebecca Blustein baked challah falafel rolls, a twist on traditional braided challah bread.

(spectrum.jewishcooking.MK4/Daily Bruin)

Simone Salmon, an ethnomusicology doctoral student, presented her gluten-free apple muffins.

(spectrum.jewishcooking.MK5/Daily Bruin)

Contest judge Judy Zeidler chats with advisory board member for the UCLA Alan D. Leve Center for Jewish Studies member, Laura Leve Cohen.

(spectrum.jewishcooking.MK6/Daily Bruin)

Student judge, second-year linguistics student Darion Ouliguian, enjoys a plate of kasha varnishkes.

(spectrum.jewishcooking.MK7/Daily Bruin)

Well-known food authority Judy Zeidler stands, 40 years later, next to a screening of her cooking show, “Judy’s Kitchen.”

(spectrum.jewishcooking.MK8/Daily Bruin)

Amy Karroll baked chocolate babka, a loaf-shaped coffee cake.

(spectrum.jewishcooking.MK9/Daily Bruin)

Gluten-free apple muffins won "most healthy."

(spectrum.jewishcooking.MK10/Daily Bruin)

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Mia Kayser
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