Traveling through Jewish Food History with Joan Nathan, Continued

Traveling through Jewish Food History with Joan Nathan, Continued

Episode 6

Guest: Joan Nathan

Traveling through Jewish Food History

Award winning cookbook author Joan Nathan is back to share some food stories with Beth from her new cookbook King Solomon’s Table. They talk about blueberries and the discovery of a Toronto recipe that had its roots in Poland, Yemenite Shabbat chicken soup, and the latest Jewish food trend- Israeli food.

big-schmear-joan-nathan-photo-by-gabriela-herman

Traveling through Jewish Food History with Joan Nathan

Traveling through Jewish Food History with Joan Nathan

Episode 5

 

Guest: Joan Nathan

Traveling through Jewish Food History with Joan Nathan

Award winning cookbook author Joan Nathan joins Beth to talk about her path to Jewish food writing with roots in anthropology and Israel. She shares stories about her travels and the research she did about the history of Jewish food for her newest cookbook King Solomon’s Table. Joan even finds time to share a family Passover story.

Joan Nathan is the author of numerous cookbooks including the James Beard and IACP Award winners Jewish Cooking in America and The New American Cooking, which also received the Julia Child Award for Best Cookbook of the Year. She was the host of the nationally syndicated PBS television series Jewish Cooking in America with Joan Nathan, based on the book. A frequent contributor to The New York TimesTablet magazine, and other publications, Nathan is the recipient of numerous awards, and she received an honorary doctorate from the Spertus institute of Jewish Learning and Leadership in Chicago. A founding member of Les Dames d’Escoffier, she was also appointed to the Kitchen Cabinet of the National Museum of American History. Nathan graduated from the University of Michigan with a masters degree in French literature and earned a master’s degree in public administration from Harvard University.