Jonathan Brumberg-Kraus, professor of religion at Wheaton College Massachusetts, is the author of Gastronomic Judaism as Culinary Midrash. He joins Dan Libenson and Lex Rofeberg for a conversation about what that book's title argues. In other words, how is Jewish food, and how are Jewish eating practices, "midrash" -- forms of interpretation that play with, and expand, the bounds of Jewish tradition?This episode is the 5th in an ongoing mini-series, exploring what Jewish food has been in the past, what Jewish food is today, what it could be in the future, and who decides. To access shownotes for this episode, click here.If you're enjoying Judaism Unbound, please help us keep things going with a one-time or monthly tax-deductible donation. Support Judaism Unbound by clicking here! You can also buy Judaism Unbound merch (hoodies! stickers! mugs! So much more!) by heading to www.JudaismUnbound.com/store.