Nathalie Ross

Nathalie Ross is a doctoral candidate and Teaching Fellow focusing on Jewish and Food History.  Her dissertation is a historical narrative of Anglo-Judeo Sephardic cookbooks in America examining the intersection of memory, identity, food, and nationhood. Nathalie is a 2024 American Sephardi Federation Broome and Allen Fellow and has been the recipient of multiple scholarship awards from the Jewish Studies Program. She is a past fellow of the Julia Child Foundation for Gastronomy and Culinary Arts and the current recipient of the Excellence in History Award at UNT.  Her previous work has focused on women and the Greek Holocaust and has appeared in the peer-reviewed scholarly journal Prism.  Her work on female archetypes, food, and antisemitism will appear in the forthcoming edited collection Small Screen Food:  American Identity Through a Culinary Televisual Lens edited by Urszula Niewiadomska-Flis and Carrie Helms Tippen.  In addition, her writing has appeared in www.exploringjudaism.com and the cookbook Feeding Women of the Talmud, Feeding Ourselves.  

Nathalie recently discovered a stash of her family's archival recipes that had been lost for decades, including her aunt's infamous Boyos, a traditional Jewish Sephardic pastry.  Her quest to document the history of Boyos took her to Paris, Istanbul, and Izmir where she learned to make these delicate pastries and reconnect with her familial roots and heritage.  The Jewish Food Society published an article about her travels and family, which you can read here.