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Joan Nathan considers food through the lenses of history, culture, and tradition. She regularly contributes to The New York Times and Tablet Magazine and is the author of 11 award-winning cookbooks. Her most recent book is King Solomon’s Table: a Culinary Exploration of Jewish Cooking from Around the World, which was published by Alfred A. Knopf in April 2017. Nathan’s work preserves the heritage of Jewish and other ethnic cooking and encourages new traditions to take shape.
Her culinary talents translated easily to television. In 2000 her PBS series Jewish Cooking in American with Joan Nathan was nominated for the James Beard Award for Best National Television Food Show.
Joan has won numerous awards for her work. She was the guest curator of the 2005 Smithsonian Folk Life Festival’s Food Culture USA, a program which was based on the research for Nathan’s The New American Cooking. In 2015, Nathan joined the Kitchen Cabinet, an advisory board at the Smithsonian’s National Museum of American History and was awarded a Grande Dame from Les Dames D’Escoffier, joining the ranks of the likes of Alice Waters and Lydia Bastianich.
Arts & Culture
History of Jewish Food
History of Israeli food
The Endless Bagel of Jewish Food
Food demos with the talks