Joan Nathan

  • Bestselling Cookbook Author
  • Contributor, The New York Times, Food Arts Magazine, and Tablet Magazine

Joan Nathan is the author of ten cookbooks including the recently published "Quiches, Kugels and Couscous: My Search for Jewish Cooking in France." She is also a regular contributor to The New York Times, Food Arts Magazine,  and Tablet Magazine, among other publications.

Nathan's work in the culinary arts has earned her R.T. French Tastemaker Award, an induction to the James Beard Foundation's Who's Who in American Food and Beverage, and Silver Spoon Award from Food Arts magazine.

 
  

Add to my speaker list
Joan Nathan  headshot
Explore Joan Nathan 's Talks
Expand all >

Food of the Jews in France

In this lecture, Joan shares her unique historical understanding of the long history of the Jews of France as well as colorful stories about cooking and eating with Jewish families in their homes as she prepared to write her most recent book, Quiches, Kugels, and Couscous: My Search for Jewish Cooki ...

In this lecture, Joan shares her unique historical understanding of the long history of the Jews of France as well as colorful stories about cooking and eating with Jewish families in their homes as she prepared to write her most recent book, Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France.

Foods of the Holy Land

Since she first lived in Israel in the 1970's, Joan has loved Israeli food. In this lecture, she will introduce audiences to the history of cooking in the land of Israel as well as tell the human stories behind dishes both biblical and modern in Israel today and how they have changed over the years ...

Since she first lived in Israel in the 1970's, Joan has loved Israeli food. In this lecture, she will introduce audiences to the history of cooking in the land of Israel as well as tell the human stories behind dishes both biblical and modern in Israel today and how they have changed over the years to reflect the current social, political, and environmental landscape.

Jewish Cooking in America

In this lecture, Joan walks us through the evolution of Jewish cooking in America and how it developed along with the country: how Jews affected American cooking and how American cooking affected the Jewish immigrants. Audiences will learn about such things as the first mechanized matzo machine, the ...

In this lecture, Joan walks us through the evolution of Jewish cooking in America and how it developed along with the country: how Jews affected American cooking and how American cooking affected the Jewish immigrants. Audiences will learn about such things as the first mechanized matzo machine, the introduction of canned pineapple to kugel, and the origin of the kosher delis, and why Crisco said that Jews had waited 4,000 years for their product.

Learn more about Joan Nathan
Follow   Facebook  LinkedIn  Twitter 
Tweets by Joan Nathan
(+)
Biography

Joan Nathan is the author of ten cookbooks including her most recent, Quiches, Kugels and Couscous: My Search for Jewish Cooking in France, which was named one of the 10 best cookbooks of 2010 by NPR, Food and Wine, and Bon Appétit magazines.  She is a regular contributor to The New York TimesFood Arts Magazine, and Tablet Magazine.

In 1994, Nathan's Jewish Cooking in America won both the James Beard Award for the best American cookbook and the IACP/Julia Child Cookbook of the Year Award.  The same James Beard Award was later bestowed on her 2005 cookbook The New American Cooking. An earlier work, An American Folklife Cookbook, was given the R.T. French Tastemaker Award in 1985 for American cooking.  Her other books include Foods of Israel Today, Joan Nathan's Jewish Holiday Cookbook, The Jewish Holiday Baker, The Children's Jewish Holiday Kitchen, The Jewish Holiday Kitchen, and The Flavor of Jerusalem.

In 2004 she was the Guest Curator of Food Culture USA, the 2005 Smithsonian Folklife Festival on the National Mall in Washington, DC, based on the research for her book, The New American Cooking.

Ms. Nathan's PBS television series, Jewish Cooking in America with Joan Nathan, was nominated in 2000 for the James Beard Award for Best National Television Food Show. She was also senior producer ofPassover: Traditions of Freedom, an award-winning documentary sponsored by Maryland Public Television. Ms. Nathan has appeared as a guest on numerous radio and television programs including theToday show, Good Morning, America, The Martha Stewart Show and National Public Radio.

An inductee to the James Beard Foundation's Who's Who in American Food and Beverage, she also received the Silver Spoon Award from Food Arts magazine. In addition, Ms. Nathan received an honorary degree from the Spertus Institute of Jewish Culture in Chicago and the Golda Award from the American Jewish Congress.  In May 2011, she was awarded a Special Recognition Award from the YIVO Institute for Jewish Research for her work to preserve Jewish foodways.

Nathan serves on the board of the DC based organization, Martha's Table, by whom she was recently honored for her work on Sunday Night Suppers, an annual fundraising event chaired by Nathan, Alice Waters and Jose Andres.  Through a collaboration of chefs, organizations and concerned citizens, the dinners are held one night a year in various homes across the DC Metropolitan Area.

Joan Nathan was born in Providence, Rhode Island. She graduated from the University of Michigan with a master's degree in French literature and earned a master's in public administration from Harvard University. For three years she lived in Israel where she worked for Mayor Teddy Kollek of Jerusalem. In 1974, working for Mayor Abraham Beame in New York, she co-founded the Ninth Avenue Food Festival. The mother of three grown children, Ms. Nathan lives in Washington, D.C. and Martha's Vineyard with her husband, attorney Allan Gerson.