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The Latke and Civilization: An Evening with Joan Nathan

Code:
EVT 489
Day:
Tuesday
Date(s):
Nov 29
Time:
7:30 pm
Location:
TBA
Cost:
FREE
Status: Get Tickets
Registration Update: Please note that this event will now require advance registration. Our printed catalog indicated that no registration would be required. However, due to the increased popularity of this event and limited seating, registration is now required. The event will remain free of charge. A link to register for the event will be available in mid-October through the Stanford Hillel website.

Explore Jewish culture and history through the lens of food with the celebrated doyenne of Jewish cooking, Joan Nathan. In an evening of cultural discovery, Nathan will reveal how food shapes Jewish identity both across America and around the world. An accomplished writer and television producer, Nathan has an insatiable hunger for exploring the ever-evolving food-culture connection. Nathan has authored ten books and numerous articles for The New York Times and Tablet Magazine, and is most-recognized for her popular PBS television series, Jewish Cooking in America with Joan Nathan. Join us for a wonderful evening that will end with a latke reception!

This program is co-sponsored by the Stanford American Studies Program and the Taube Center for Jewish Studies’ Jewish Community Federation and Endowment Fund, in collaboration with: Hillel at Stanford, Jewish Students Association of Stanford, and Stanford Continuing Studies.

Joan Nathan, Writer; Producer

Joan Nathan is the author of The New American Cooking, An American Folklife Cookbook, The Foods of Israel Today, Joan Nathan’s Jewish Holiday Cookbook, The Jewish Holiday Baker, and several other books. Her book on which her TV series was based, Jewish Cooking in America, received both a James Beard Award for the best American cookbook and the IACP/Julia Child Cookbook of the Year award. Her book Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France was named one of the best cookbooks of 2010 by NPR, Food and Wine, and Bon Appétit Magazine.
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