The Spiritual Power of Jewish Food

There aren't many people who have done more to chart and shape Jewish food in America than Joan Nathan, who has written more than 10 books about Jewish food and Jewish cooking. Her newest book King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World is incredible, in part because of how she captures the incredible diversity of Jewish food, with recipies from Yemen, Syria, Sri Lanka, Ukraine, Poland and seeminly every corner of the globe. However, the book doesn't just cover the wide geographic spread of Jewish food - it also mines the temporal diversity of Jewish food, including recipes dating back thousands of years, to the biblical origins of Judaism. Harvard Divinity School has a wonderful interview with Nathan, looking at not only the culinary, but the spiritual power of the recipies and food of the Jewish people, which is available here.