Joan Nathan’s new cookbook on global Jewish cooking couldn’t be more timely | February 28, 2017

Book review | Cookbooks |Immigration Ban

by Jill Warren Lucas

Joan Nathan, who has won numerous awards for her cookbooks, is a keynote speaker at UNC’s “Jewish Food in the Global South” symposium this weekend. Her new book, “King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World,” will be published on April 4. GABRIELA HERMAN

 

 

 

 

 

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Joan Nathan didn’t expect her book about how the Jewish diaspora influenced global cuisines – and how those cuisines and local ingredients affected Jewish cookery – to hit store shelves amid a surge of anti-Semitism, growing distrust of foreigners and stepped-up immigration enforcement.

Then again, she never imagined such provocations would end.

“It’s part of a cyclical pattern, a fear of the other,” says Nathan, the award-winning cookbook author of “King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World,” which will be published on April 4. 

“You’re not going to change the mind of somebody who doesn’t see you as a human being,” Nathan said. “All you can do is find like-minded people and try to not be that way about other people."

Joan Nathan’s new book, “King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World,” will be published on April 4. Her 11th collection has a historical overview and thoughtful anecdotes that precede most recipes GABRIELA HERMAN

 

 

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