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In Claudia Roden's Kitchen

From: Julie Subrin
Length: 16:28

Cooking and chatting with London-based Middle Eastern and Jewish food expert and raconteur Claudia Roden. Read the full description.

Default-piece-image-0 Claudia Roden's education started at an early age. Raised in Cairo, she grew up watching the women of her family pound lamb and wheat into kibbeh, and wrap sheets of pastry around mashed dates. Over the years, she's made her way into countless kitchens, from Turkey to Poland, Lebanon to Spain, and written several histories of Mediterranean cuisine, most recently, Arabesque: A Taste of Morocco, Turkey, and Lebanon. In 1996, after 15 years of research, she wrote the book on Jewish food, literally. Her genre-busting The Book of Jewish Food weaves 800 recipes into a vast narrative of the Diaspora, from the chicken dumplings created by the Jews of Tibet to the almond cake favored by Jews of Italy. In this piece, we make our way into Claudia's kitchen in London. She talks with reporter Hugh Levinson about her search for "melokheya," the truth behind British take-out, and the culinary acrobatics of today's most innovative chefs. This piece was created for the weekly Nextbook.org podcast. Nextbook.org is an online Jewish culture magazine.

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Piece Description

Claudia Roden's education started at an early age. Raised in Cairo, she grew up watching the women of her family pound lamb and wheat into kibbeh, and wrap sheets of pastry around mashed dates. Over the years, she's made her way into countless kitchens, from Turkey to Poland, Lebanon to Spain, and written several histories of Mediterranean cuisine, most recently, Arabesque: A Taste of Morocco, Turkey, and Lebanon. In 1996, after 15 years of research, she wrote the book on Jewish food, literally. Her genre-busting The Book of Jewish Food weaves 800 recipes into a vast narrative of the Diaspora, from the chicken dumplings created by the Jews of Tibet to the almond cake favored by Jews of Italy. In this piece, we make our way into Claudia's kitchen in London. She talks with reporter Hugh Levinson about her search for "melokheya," the truth behind British take-out, and the culinary acrobatics of today's most innovative chefs. This piece was created for the weekly Nextbook.org podcast. Nextbook.org is an online Jewish culture magazine.

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Review of In Claudia Roden's Kitchen

A charming and informative cooking lesson ! Food becomes incrementally delicious when you know a back story - especially when it has a long and winding lineage! I find Ms Roden's storytelling equal to her exotic palate. The colors and meanings of food, Chicken with dates...right down to the history of Fish and Chips which is remarkable ! Holiday is a good time for air - people are thinking more about food ( listen to find out why!).

The Nextbook intro is a little bit misleading but then it gets right to the kitchen. Nicely done.

Broadcast History

posted as a podcast; never been broadcast on air.

Related Website

http://www.nextbook.org