Joan Nathan, New York Times contributor and author of ten Jewish-themed cookbooks, will speak on "Jewish Cooking in America" at Hendrix College next Tuesday. She'll talk about how traditional Jewish cooking and the eclectic stew that is American cooking influenced each other on both ends, about Crisco, about the origins of kosher delis and about the first automatic matzo machine. She'll also be signing her latest book, "Quiches, Kugels and Couscous: My Search for Jewish Cooking in France."
The lecture and reception are free and open to the public. They will be held at Hendrix in Conway, 7:30 p.m. on Tuesday, March 6, in Reves Recital Hall in the Trieschmann Fine Arts Building. For more information, please contact Marianne Tettlebaum (501-450-4598 or email@example.com).