Three autumns ago, as Frank Gehry’s strikingly wavy 8 Spruce St. was growing into the city’s tallest residence, and as Diller Scofidio + Renfro was putting the finishing touches on its bold remaking of Alice Tully Hall, a dozen humble ritual huts set up in Union Square for two days stole the architectural spotlight in the city.
In his thoughtful and provocative new book, “The American Jewish Story Through Cinema” (University of Texas Press), Eric A. Goldman refers to Hollywood films about American Jewish life as “a Haggadah,” the Passover text that is savored and studied annually.
Liz Neumark realizes that she may not be able to change the world. But she’d like to change the next meal for people who don’t yet understand the links between farm and table, between a carrot that’s just been pulled out of the ground and an unforgettably flavorful dinner. The CEO and founder of Great Performances, one of New York City’s largest off-premises caterers, Neumark has just published her first book, “Sylvia’s Table: Fresh, Seasonal Recipes from Our Farm to Your Family” (Knopf).
He may be one of the last of a dying breed, but for Yiddish vaudevillian Avi Hoffman, Catskills-type humor never goes out of style. After two previous shows, “Too Jewish?” and “Too Jewish, Too!” in the 1990s, Hoffman is back in New York, after a 15-year hiatus, with the final part of the trilogy, “Still Jewish After All These Years: A Meshugene Life in the Theater.” The show, which is playing at Stage 72 on the Upper West Side, runs through Oct. 23 (158 W. 72nd St., $45; thrice weekly performances are on an irregular schedule; brownpapertickets.com).
It’s the newest pastry craze sweeping the U.S.: the not-so-appetizingly named cronut. And recently the first cronut — a flaky/chewy cross between a croissant and a doughnut — made landfall in Israel, becoming the first kosher-certified cronut available in the world.