| Overview Based on Joan Nathan's award-winning cookbook, Jewish Cooking in America, the television series uses food to explore Jewish culture and history in the United States. Criss-crossing the country, Nathan visits the kitchens of celebrities, chefs and other great Jewish cooks who share wonderful stories and recipes with a rich heritage that goes back through the ages. 
Episode One: Sabbath: Friday Night Dinner and a Day of Rest Episode Two: The Borscht Belt Episode Three: Brisket: The Jewish Pot Roast Episode Four: Sukkot: The Fall Harvest Festival Episode Five: The Dairy Meal: Hold the Pastrami, Please Episode Six: Everybody Likes Cheesecake Episode Seven: Jewish Roots in Early America Episode Eight: What is Kosher? Episode Nine: The Nosh: Jewish Fast Food Episode Ten: Hanukkah: Olive Oil and Freedom Episode Eleven: The Smoked & Pickled Appetizing Store Episode Twelve: Goodbye, Columbus: Food for the Jewish Celebration Episode Thirteen: What am I, Chopped Liver? Episode Fourteen: Vegetarian--Who Knew? Episode Fifteen: New Age Jewish Cooking Episode Sixteen: Jewbano: Jewish Cuban Cuisine Episode Seventeen: Purim, The Holiday of Pastry Episode Eighteen: America's Great Delis: A Tour of Then and Now Episode Nineteen: Bagels & Bialys Episode Twenty: L'Chaim: Kosher Wine Episode Twenty-One: Chicken Soup/Sink or Swim Episode Twenty-Two: The Food of Passover Episode Twenty-Three: A Penchant for Smoked Fish Episode Twenty-Four: The Jewish Baker Episode Twenty-Five: Diaspora Chicken Episode Twenty-Six: Jewish Pot Luck  |
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Producer: A national co-production of Maryland Public Television (MPT), Frappe Inc., and Joan Nathan
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