Culinary Historians NY: Food of Jews in France, Joan Nathan

Culinary Historians of New York and Congregation Rodeph Sholom present

Quiches, Kugels, and Couscous: In Search of the Food of the Jews of France
with
Joan Nathan
Thursday, November 11, 2010
7 West 83rd Street (between Central Park West and Columbus)6:30 pm Check-in and reception | 7:00 pm Lecture

What is Jewish cooking in France? In a journey that was a labor of love, Joan Nathan traveled the country to discover the answer and, along the way, unearthed a treasure trove of recipes and the often moving stories behind them for her new cookbook, published by Knopf.

Nathan takes us into kitchens in Paris, Alsace, and the Loire Valley; she visits the bustling Belleville market in Little Tunis in Paris; she breaks bread with Jewish families around the observation of the Sabbath and the celebration of special holidays. All across France, she finds that Jewish cooking is more alive than ever: traditional dishes are honored, yet have acquired a certain French finesse. And completing the circle of influences: following Algerian independence, there has been a huge wave of Jewish immigrants from North Africa, whose hot flavors and Sephardic elegance have infiltrated contemporary French cooking. Join us as Joan Nathan shares the history, the recipes, and the stories from her newest book on the foods of the Jews of France. The reception will feature dishes from the book, and books will be available for purchase and signing.

Joan Nathan is the author of ten previous cookbooks and a regular contributor to The New York Times. Among her many honors, she is the recipient of two James Beard awards and two IACP awards and was inducted into the James Beard Foundation’s Who’s Who in American Food and Beverage.

ADVANCE REGISTRATION RECOMMENDED. PLEASE REGISTER BY NOVEMBER 8.

PLEASE NOTE: A PHOTO ID IS REQUIRED FOR ENTRY AT CONGREGATION RODEPH SHOLOM
Location:
Congregation Rodeph Sholom
7 West 83rd Street (between Central Park West and Columbus)
Time:
6:30 pm Check-in and reception | 7:00 pm Lecture

Fee:
$40 Non-Members and Guests | $25 CHNY/CRS Members
For further information, see http://www.culinaryhistoriansny.org/events.html
To buy tickets securely online: http://www.brownpapertickets.com/producer/7199
For reservations to be paid at the door, email Events at http://www.culinaryhistoriansny.org/contact.html

Save the date:
December 13: Kara Newman and Diana Pittet, “The Spirited Whey: Monastic Traditions in Liqueurs and Cheese”