Conference Proceeding: The Roots and Routes of Jewish Cooking

For the past several years, and really throughout the majority of her professional life, Joan Nathan has been digging into the roots and routes of Jewish cooking investigating how food has changed and adapted as Jews moved throughout the Diaspora, and how the foods themselves have been transported across countries after centuries of exploration and conquests. She will talk about a few of her findings, such as the curious question of cornmeal's popularity in Italy and Romania, how a New World tuber came to be known as the Jerusalem artichoke, and how the spice trade has shifted and evolved over the centuries, changing not only the flavors of our food but also the very nations that grow and trade them.