What happens to a food tradition when its culture starts to vanish? The advent of the Nazi era brought about the demise of 1000 years of Jewish life in Germany, along with the loss of a cuisine that differed greatly from the Eastern European one that is now generally accepted as the definition of Jewish food. This pre-Nazi food tradition lives on in the kitchens of some German Jews and in the memories of many others around the world. This Boston University talk, by Gabrielle Rossmer and Sonya Gropman, a mother-daughter author team with a German-Jewish background, will address issues of food and memory, food as cultural identity, and preserving and documenting traditional recipes. The free event on Wednesday, November 29 at 6 pm is part of the Pepin Lecture Series. Reservations are required; RSVP by calling 617-353-9852. Meets at Boston University: 725 Commonwealth Ave College of Arts and Sciences Room 224.