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nothing about Jewish culture.
make that, but also Jewish people
"I like learning about the holidays
because they were part of the culture."
and the traditions," she said.
But Jews influenced regional food as
She remembers the Eva Young
well. Everyone in Alsace now makes
Holocaust
episode in particular.
carpe a la juive, or Jewish carp, she says.
"I
liked
their
stories," Mellott says.
But the major emphasis of the sec-
t
of
them
had lost families
s
"How
mo
ond series is the stories the cooks tell
and
had
come
to
another
country and
about their lives while they're demon-
established
friendships.
I
think
it's
strating recipes.
interesting that they hold on to their
Thus the episode on making chick-
roots and still do the things that are
en paprikash and spaetzle — a
traditional to their families."
German dumpling — focuses on the
Adama Konteh, a Muslim African-
life story of Holocaust survivor Eva
American
high school student who
Young.
lives
in
Hyattsville,
Md., watched the
"What's so great about a cooking
show
for
the
first
time
because she
show like this is that people can tell
knew
Nathan's
son.
But
she continued
you stories." Nathan said. "It's real
to
watch
the
series
because
she found
oral history."
it "different."
In the course of cooking the spaet-
"A lot of other cooking shows are a
zle, Young described how she survived
lot
more like 'Look at me, I'm cook-
the concentration camps by selling a
ing,'
Konteh says.
diamond her father had hidden for
"But
with Jewish Cooking in
her in a false tooth. She also recount-
I never really know what
America,
ed her experience of saving another
Joan Nathan is going to do on her
prisoner's life and then being reunited
show," she says. "I liked that there are
with him more than 50 years later,
certain episodes that discuss Jewish
and how her life had progressed since
customs."
the end of the war.
While Nathan has a wide range of
Later in the episode, approximately
admirers,
she says her most ardent fans
a dozen Holocaust survivors ate the
are
still
Jews.
spaetzle together and talked about
"The majority" of the viewers "are
what it was like to be hungry in the
not
Jewish," she says. "But the Jewish
camps.
people tape it and keep it." ❑
"To be able to get that" on televi-
sion "is amazing," Nathan says. "I
felt, doing this show, that everything
Jewish Cooking in America airs 3:30
in my life as a food writer meant
p.m. Sundays on Detroit Public
nothing until that moment."
Television-Channel 56. For more
The series has been picked up by
information on the show, go to
most public television stations.
wvvw.pbs.orgimptijewishcooking.
"By far the majority of viewers are
not Jewish," says Charles Pinsky, the
show's executive produc-
er.
For example, it's very
popular in the Bible
Belt, he says.
"I knew that Jews
would love the show,"
Nathan says, "but the
others I wasn't sure
about."
Lois Mellott, a 69-
year-old Protestant
homemaker from Pigeon
Cove, Pa., a small farm-
ing community, says she
doesn't usually watch
cooking shows, but
watches this one because
of "the history, the peo-
ple" and "the stories."
As far as she knows,
there are no Jews living
in Pigeon Cove, and
Chef Wolfgang Puck joins Joan Nathan on the set
before watching the
"Jewish Cooking in America."
series, she knew almost

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