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Sunday, February 17 • 11:30am - 12:45pm
The Food of the Jews of France

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Inspired by her own family history, Joan set off to learn more about the often hidden history and foods of French Jews. In writing she came to understand that within this rich agricultural country, Ashkenazic, Sephardic, and Provençal Jewish food developed side-by-side and often melded with French regional cooking. Joan will discuss the people she met throughout her journey and the French Jewish dishes she has come to love.

avatar for Joan Nathan

Joan Nathan

Joan Nathan regularly contributes to The New York Times, Food Arts Magazine, and Tablet Magazine and is the author of ten award-winning cookbooks, including Jewish Cooking in America. Her most recent book is 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. For more information, visit her website at joannathan.com.

Sunday February 17, 2013 11:30am - 12:45pm
Oswego 15th floor conference center