An interview with Joan Nathan

What do you plan to speak about at Friends of Hillel Library event?

I plan to speak on the revolving “bagel” of Jewish cooking from King Solomon’s times to our times.

What do libraries mean to you?

I love libraries. They mean history, finding nuggets of history, for me Jewish history, I love the quiet of them and the fact that everyone can use them, and what they reveal in wonderful books.

What current trends do you see in Jewish cooking?

Jewish cooking is really hot right now, especially Israeli cooking in New York, LA, Berlin, Paris, and many small places in between. Of course, much of it is due to what I call the “Ottolenghi” phenomenon – this wonderful Israeli chef, living in London and using pomegranate paste, date jam, chickpeas, etc. in his colorful cuisine. It raised the idea of Israeli cooking and I believe inspired all kinds of chefs and restaurateurs. In LA there is Bavel; in New York there is Nur, Mint Village; in Philly there is Zahav; in New Orleans there is Saba; and in Buenos Aires there is Meshuganah. Out of this is also coming Diaspora cuisine in restaurants everywhere.

Any “words of advice” to young Jewish people?

Learn as much as you can now. When it comes to cooking, go to your parents and grandparents and watch them cook and ask them their stories and the stories of the foods that are in your family. Write everything down and make a little booklet out of them or do a paper for a class on them. You will keep them and learn from these recipes for the rest of your lives.

Anything else you’d like to add?

Every Jew has his or her own history. Food is so much part of it because of the repetitive: Enjoy it, celebrate it, and learn from your table what the history of each ingredient is. Food is just as important as music or prayer and in many families it is absolutely the last to leave our culture. Catch the recipes for you and the next generation.

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