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.
The multi-talented author spoke about her return to the countries of Turkey, Lebanon and Morocco in search of old and new recipes, and to find out how cooking has evolved since the 1960s. She paid tribute to the different culinary histories and contemporary cookery of these countries, and creates a passionate and evocative world of stories, memories and delicious food.
The award-winning author of Five Photos of My Wife and Chez Moi spoke to Claudia Roden about her passions for writing and cooking and how they complement each other, about translating and being translated, about love, motherhood and the pursuit of happiness.
The Food of Spain
Claudia Roden spoke about discoveries she made while researching her new book The Food of Spain. Until the mid 20th century 80 percent of the population in Spain lived and worked on the land which was owned, for the most part, by the Church and nobility, and the cooking reflects the old lives of the very poor peasantry, the clergy and the aristocracy. “In this country of extraordinary geographic diversity with a patchwork history, the gastronomy is also amazingly suffused by legacies fr...
Claudia Roden The Food of Italy
Tuscany has never been closer to King’s Cross. Claudia Roden, a sell-out speaker at the festival with The Food of Spain in 2012, returns to talk about an important update of her classic The Food of Italy, 25 years after it was first published. The history of Italian-Jewish cooki...
The New Book of Middle Eastern Food
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. BB...