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Claudia Roden is among the most acclaimed and influential of modern cookery writers, renowned for her books on Middle Eastern and Mediterranean food. Among her greatest achievements is The Book of Jewish Food, which combines recipes, memoir and history to offer an engaging, erudite account of the Jewish diaspora through its rich and diverse culinary traditions.  

To celebrate the 25th anniversary of the first UK publication of The Book of Jewish Food, join Claudia Roden in conversation with Thomas Marks, Associate Fellow of the Warburg Institute, as they discuss how the book emerged through 16 years of research, travel and recipe collecting; its evocative incorporation of archival images of Jewish life; and its extraordinary legacy in transforming our knowledge of Jewish cuisine. 

The discussion will begin at 6pm and be followed by a drinks reception, with the opportunity to view a display of documents and archival images relating to The Book of Jewish Food

BOOKING TO OPEN SHORTLY

image: the patio of a Jewish family in Tangier, c. 1900, from The Book of Jewish Food