Tuesday, October 25, 2011




WHEN: Wednesday, November 2, at 8 PM
Hyman Forum of Goucher College's Athenaeum, Greenspring Avenue, Baltimore
A book signing will follow the talk.
TICKETS: This event is free and open to the public, but reservations must be made at www.goucher.edu/tickets or by calling 410.337.6333.

Joan Nathan, author of award-winning cookbooks and the host of an acclaimed PBS series, will discuss the foods of the Jews of France as the nexus of Jewish gastronomy.

Nathan has written 10 cookbooks, including six about Jewish cooking and two on Israeli cuisine. She says her goal is to preserve Jewish traditions by interviewing cooks and documenting their recipes for posterity.

In 1985, her An American Folklife Cookbook won the R.T. French Tastemaker Award (now the James Beard Award). Nathan's The New American Cooking won the James Beard and IACP awards for Food of the Americas and was named a Best American Cookbook. In 2005, her Jewish Cooking in America won the Julia Child Award for Best Cookbook of the Year and the James Beard Award, Food of the Americas.

Her most recently published book, Quiches, Kugels and Couscous: My Search for Jewish Cooking in France, was proceeded by 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.

Her 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 of Passover: Traditions of Freedom, an award-winning documentary sponsored by Maryland Public Television.

Nathan additionally has appeared as a guest on numerous radio and television programs, including the Today show; Good Morning, America; The Martha Stewart Show; and National Public Radio.

She is an inductee to the James Beard Foundation's Who's Who in American Food and Beverage, and she received the Silver Spoon Award from Food Arts magazine.

Nathan lectures frequently around the country and regularly contributes articles on international ethnic food and special holiday features to The New York Times, Food & Wine, Gourmet, Food Arts, Tablet, and Hadassah.

This event is sponsored by Goucher's Judaic Studies Program, the college's Office of the President, Goucher Hillel, and the Posen Foundation.

Nathan's talk is part of a series of events Goucher College is holding in November to explore and honor more than 3,500 years of Jewish culture.