November 23, 2010 Joan Nathan to Discuss Jewish Cooking in France on Dec. 13
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Joan Nathan, whose name is synonymous with Jewish cooking around the world, will discuss her latest book, “Quiches, Kugels and Couscous: My Search for Jewish Cooking in France,” at the Library of Congress at noon on Monday, Dec. 13. The event will be held in the Mary Pickford Theater, located on the third floor of the Library’s James Madison Building at 101 First Street S.E., Washington, D.C.
Sponsored jointly by the Library’s Hebraic Section of the African and Middle Eastern division; the European Division and Science Technology and Business Division, the event is free and open to the public but seating is limited. Copies of the book will be available for sale and signing following the talk.
Based on Nathan’s rich personal experiences in France and augmented with material from the incomparable resources of the Library of Congress, “Quiches, Kugels and Couscous” presents a variety of culinary experiences that embody the migratory paths of the Jewish people and their acculturation over time. With its entertaining and multilayered approach that Nathan’s readers have come to expect, the book also provides a well-researched and fascinating look at 2,000 years of Jewish history in France. Nathan applies her culinary detective skills to sniffing out the Jewish influence on French cuisine, and vice versa, and takes readers on a journey that ranges from Alsatian pot-au-feu to Moroccan adafina (French and Moroccan meat stews).
Perhaps best-known for her PBS television series, “Jewish Cooking in America with Joan Nathan,” Nathan is the award-winning author of 10 cookbooks. She is a regular contributor to The New York Times Food Arts Magazine and Tablet Magazine, among other publications. Her book “Jewish Cooking in America” (1995) won both the James Beard Award and the IACP/Julia Child Cookbook of the Year Award. “The New American Cooking” (2005) won the James Beard and IACP Awards as best American cookbook published that year.
Nathan’s other books include “Foods of Israel Today,” “Joan Nathan's Jewish Holiday Cookbook,” “The Jewish Holiday Baker,” “The Jewish Holiday Kitchen,” “The Children’s Jewish Holiday Kitchen” and “The Flavor of Jerusalem.”
Founded in 1800, the Library of Congress is the nation’s oldest federal cultural institution. The Library seeks to spark imagination and creativity and to further human understanding and wisdom by providing access to knowledge through its magnificent collections, programs and exhibitions. Many of the Library’s rich resources can be accessed through its website at www.loc.gov and via interactive exhibitions on a personalized website at myLOC.gov.
Dating from the 15th century to the present, the Library’s holdings on cookery are extensive. Housed in the Rare Book and Special Collections Division and in the General Collections are cookbooks and related materials in many languages, genres and formats, which are used daily by culinary and social historians, chefs, material scientists and those chronicling the customs and cuisines of peoples throughout the world. Items in the John Boyd Thacher, Katherine Golden Bitting, Elizabeth Robins Pennell and Marian S. Carson collections range from the first printed cookbook (Venice, 1475) to the 19th-century classic “The American Woman’s Home” (1869) by Catharine E. Beecher and Harriet Beecher Stowe.