She later earned a master’s degree in public administration from Harvard’s Kennedy School. Using a warm and engaging narrative style, combined with an impressive amount of research, Nathan connects the dots between these biblical roots and explains how Jewish food-which she says is thriving across the globe-has morphed over time.īorn and raised in Providence, Rhode Island, Nathan graduated from the University of Michigan, where she earned a bachelor’s degree in French literature. (Kollek contributed the foreword.) Since then, she has published 11 books about Jewish food throughout the diaspora and has penned numerous columns-for The New York Times , The Washington Post, and other publications-on what she calls “the Jewish obsession with food.”įor her most recent book, King Solomon’s Table, she traveled the globe in search of the biblical origins of Jewish foods. While working as a press secretary in Jerusalem for then mayor Teddy Kollek, she wrote her first book, The Flavor of Jerusalem (Little Brown and Co., 1975, 242 pages). Joan Nathan discovered her métier writing about Jewish food four decades ago.
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