A CONTRAST IN EUROPEAN AND US APPROACHES TO THE JEWISH CULINARY HERITAGE: CLAUDIA RODEN'S AND JOAN NATHAN'S JEWISH COOKBOOKS

Claudia Roden's The Book of Jewish Food and Joan Nathan's Jewish Cooking in America arise from markedly different sensibilities and cultural backgrounds. Roden is from Egypt and Europe, old diasporic territories marked by tragedies and traumas for their Jewish populations. Nathan lives in the United States, “a good Diaspora” where Jews have enjoyed unprecedented freedoms and possibilities. My paper argues that these different cultural backgrounds have profoundly coloured the approach that each author takes to the Jewish culinary heritage. In making this argument, I examine and compare the books' covers, formal structure, images/photographs, content and narrative, graphic design, publishing histories, and approaches to traditional and innovative recipes.