Preserving Jewish Food And Pushing It Forward, With Joan Nathan And Jeremy Salamon

The Sporkful

SiriusXM Podcasts

Arts

4.6 • 3.8K Ratings

🗓️ 30 September 2024

⏱️ 42 minutes

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Summary

Ahead of the Jewish High Holidays, we’re talking with two cookbook authors about how Jewish food around the world has evolved, and where it’s going next. For decades, Jewish home cooks have turned to Joan Nathan for a taste of the familiar, and for a window into what Jews in other parts of the world eat. Dan talks with Joan about why her first cookbook was initially rejected by 16 publishers, and the Arab chicken dish she ate in Israel that changed her life.

Transcript

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0:00.0	You write that if you had to pick one dish that defines your life it would be
0:05.4	Motsabal soup. Can you describe the Motsabal soup that comes to mind when you say
0:10.4	that? Well it's a clear motsabal soup, clear chicken
0:15.2	soup, chicken broth with actually chunks of chicken in and I like that. But
0:19.5	it's the motsaballs that really make it and I use fresh ginger sometimes
0:25.0	cilantro or parsley and nutmeg and I also like a little bit
0:31.0	al dente I don't like them too soft. This is Joan Nathan, the
0:35.2	legendary cookbook author who's been documenting and sharing Jewish recipes for
0:38.6	decades. Her work has long been indispensable to Jewish home cooks around the country and the world.
0:44.7	Even when she's among other food luminaries, if you're talking about Jewish food, it seems
0:48.3	everyone turns to Joan.
0:50.4	Which is what happened when she was in LA recently? Hannah Goldfield from the New Yorker, me,
0:55.0	Lori A shower who's the big food honch show at the L.A. Times,
1:00.0	and Nancy Silverton, we all went to a new deli that just opened in Highland Park
1:04.3	and we ordered everything on the menu and just tore them apart and we tried
1:10.6	everything but we critiqued but we all discussed at length why my matzibals are the best.
1:18.9	I felt so good.
1:28.4	This is the spork full. It's not for foodies, it's for eaters. I'm Dan Pashman. Each week on our show we obsess about food to learn more about people.
1:32.0	This week, head of the Jewish high
1:34.2	holidays, we're talking with two cookbook authors. Joan Nathan is an icon who's
1:38.6	written a dozen cookbooks chronicling Jewish recipes from around the world.
1:42.0	Jeremy Solomon is the James Beard nominated chef-in. chronicling Jewish recipes from around the world.
	...

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