The Museum of the History of Polish Jews Polin is inviting visitors to the sixth TISZ – the Festival of Jewish Food. The event will be held from 27 September to 1 October under the motto EARTH. “We will focus on the relationship between food and sustainability, locality and seasonality. We will talk about urban agriculture and food that can be harvested in cities and beyond,” announce the organisers.

This year’s festival motto is also an opportunity to look at Jewish food history – including urban kibbutzim and dishes based on fresh, local ingredients. This year, thanks to the cooperation with FOODISH, the culinary department of the ANU Museum in Tel Aviv, exceptional guests from Israel will come to Warsaw including chefs Dafi Kremer, Hananel Edri and Guy Bajour from the Nomads Kitchen collective, who will present exceptional Israeli food.

The organisers have also prepared a guided tour of the permanent exhibition along a new culinary path, combined with a tasting of Jewish food. They are also planning culinary walks around both the old Jewish and the contemporary Warsaw, where different languages, tastes and smells still mix. The Polin Museum also promises an immersion in the festival of Sukkot and tastings of delicious food, which will introduce participants to what is local and at the same time transport them to Eretz – the Land of Israel.

“During the festival, we will have breakfast together at the market listening to stories about Israel’s culinary culture and local agriculture. On Friday evening, we will sit at a feast table during a Shabbat dinner. We will appear at a special event at one of the city’s largest food venues, the Night Market. During one of the festival days, we will also remember Paweł Smoleński, a great admirer and unparalleled expert on Israeli culture, including its culinary aspect”, say organizers from the Polin Museum.

Arkadiusz Słomczyński