The New Book of Middle Eastern Food
Chair: Sue MacGregor
Legendary food writer Claudia Roden, exiled from Egypt in the ’50s, was drawn to the subject of food through a desire to remember her lost heritage. Claudia has had a seismic impact on what and how we eat, and how we think about food. Her Book of Middle Eastern Food, offering over 800 recipes interwoven with evocative stories, was originally published here in 1968, before which few of us would have known how to replicate the delicate and exquisite cookery of the Middle East. BBC Radio 4 recently broadcast a 5-part dramatization of Claudia’s life, calling it A Book of Middle Eastern Food. Claudia talks about her life and work through the prism of the food and the countries she has loved.
In conversation with Jewish Book Council co-Chair and former Director, Lucy Silver.
Sponsored by the Jerusalem Foundation
Claudia Roden is a cookbook writer and anthropologist based in the UK. She grew up in Cairo and studied in both Paris and London. She has published multiple bestsellers including the international award-winning The Book of Jewish Food, and she revolutionised Western attitudes to Middle Eastern cuisines in 1968 with her bestselling cookbook, A Book of Middle Eastern Food. Aside from her writing career Roden has presented cookery shows on the BBC and she is co-chair of the Oxford Symposium on Food and Cookery.Lucy Silver
Lucy Silver was born in Glasgow, studied literature, philosophy, art history and psychology, trained as a psychoanalytic psychotherapist, and counselled university students. She joined the Jewish Book Week team in 2008, has been Co Chair since 2011, and was festival director from 2014-2018.