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Joan Nathan

Content type
Collection

Joan Nathan

Project
Washington D.C. Stories

Deborah Ross interviewed Joan Nathan on July 12, 2011, in Washington, DC, as part of the Washington D.C. Stories Oral History Project. Nathan reflects on the significance of food to Jewish life, as she recounts her career as a cookbook author, cultural historian, and food writer who combines recipes with stories to educate about Jewish life, tradition, and history.

Joan Nathan

Award-winning journalist and cookbook author Joan Nathan is a transformative figure in documenting and exploring the evolving Jewish experience both in America and around the globe through the powerful lens of food. A long-standing contributing writer to The New York Times and Tablet Magazine, Nathan is the author of eleven books, as well as hundreds of articles, podcasts, interviews, and public presentations about Jewish, global, and American foodways. 

King Solomon's Table, Book Cover

Joan Nathan on Food, Travel, and Tradition

Lisa Yelsey

At the Jewish Women’s Archive we believe that good food and good stories will always bring us together. When both the food and the stories are provided by a culinary Jewish superstar like Joan Nathan, forming these kinds of connections is easy.

Topics: Food Writing

Joan Nathan

Joan Nathan is the author of numerous cookbooks, each of which focuses on an aspect of Jewish life and culture. What makes her books unique is that each recipe comes with a story, enabling the reader to learn about much more than how to prepare a dish, but where the dish originated, how Jewish migration and living in different lands have changed the dish, and its meaning to the family from which it came. Thus, Joan is not only a cookbook author, but a cultural historian and food writer as well. Her books educate about Jewish life, tradition, and Jewish history.

Rosh Hashanah Chicken with Cinnamon and Apples

Eating Jewish: Rosh Hashanah Chicken with Cinnamon and Apples from Metz

Katherine Romanow

Apples are a central component on Rosh Hashanah tables, from the honey dipped apples eaten at the beginning of the evening meal in the hope that they will help bring about a good and sweet new year, to the apple cake eaten at the end of a meal. Thinking about all the apple-eating that happens on this holiday, I couldn’t help but notice that more often than not apples are used in the dishes that grace the dessert table. However, while flipping through Joan Nathan’s latest cookbook Quiches, Kugels, and Couscous (I think this is definitely one of my favorite cookbooks at the moment) my assumptions about apples and desserts were dispelled when I saw the recipe for Rosh Hashanah Chicken with Cinnamon and Apples from Metz. I got extremely excited about this dish and I knew that I had to make it seeing as apples don’t often make it into the savory dishes that I cook.

Moroccan Swiss Chard Salad (Salade de Blettes)

Eating Jewish: North African salads for Rosh Hashanah

Katherine Romanow

Not only is it almost the beginning of a new year, but the weather is beginning to change and the tomatoes, zucchini and corn that have been so plentiful over the summer are being replaced by squash, apples, pears, figs and a multitude of other autumn fruits and vegetables. The availability of all this fantastic produce has made the High Holidays one of my favorite times on the Jewish calendar to be cooking. This is especially true for Rosh Hashanah, when the food symbolism of the holiday necessitates the use of seasonal fruits and vegetables.

Bejma (Tunisian Shabbat Bread)

Eating Jewish: Shabbat bread done differently

Katherine Romanow

When I think of Shabbat dinner, one of the first things that comes to mind is the sweet, dense challah that I love so much. It has become so popular that it can be purchased in bakeries all week long, and like many of the iconic Jewish foods of North America (bagels, knishes, pastrami, and smoked meat, to name a few) it was introduced by members of the European Jewish community.

Pomegranate Taboulleh

Eating Jewish: Recipes for a tasty Tu B’Shevat table

Katherine Romanow

Although there are no specific dishes that have traditionally been prepared for Tu B’Shevat, the custom of serving dishes that contain fruits and nuts has emerged.

Moroccan Chicken with Olives and Lemons

Eating Jewish: Moroccan chicken with olives and lemons

Katherine Romanow

My inspiration for the dishes I write about on Eating Jewish come from a variety of places that range from the numerous cookbooks that I have around my apartment, articles concerning Jewish food in newspapers and magazines, or simply the ingredients that I happen to have on hand at the moment. However, for this dish my inspiration came from my own academic work concerning the Moroccan Jewish community of Montreal.

Topics: Food, Recipes, Passover

Lifetime achievement award for cookbook author Joan Nathan

April 30, 2001

Acclaimed cookbook author Joan Nathan found her way to food writing from a very different, if related, field.

Cookbooks in the United States

American Jewish cookbooks capture the range of Jewish religious and cultural expression in the United States. Women took advantage of the versatility and variety of cookbooks to add their voices to the growing and developing Jewish culture in the United States.

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