Cape Town based Oded Schwartz is an award winning food writer -specialising in food history, anthropology and education...he is also a superb cook.   

Oded is best known for his skill at preserving as well as his knowledge in the history of food – especially from a biblical and Jewish perspective. He has appeared on television both locally and abroad – especially the UK, where he lived for 40 years.  He has frequently been on radio – a medium he loves – and is well known for his unusual and interesting food demonstrations where he personally brings historical and cultural perspective on food and ancient tastes to modern audiences. Food aside, Oded is probably best known for wearing two different coloured crocs!

Oded is constantly testing and trying out new recipes - most days you will find him at home in his custom built kitchen on the slopes of Table Mountain mixing, salting, sampling, cooking and of course, in his study writing.  Since coming to South Africa Oded also has a developed a passion for ‘naked flame’ cooking – cooking on wood fire and in outdoor earth ovens.


ART, COOKING AND NEW FOODS

Oded started his cooking career making stews and soups while in agricultural school in Israel.  The bug had bitten but he was told ‘Good Jewish boys don’t become chefs’, so he redirected, exploring his artistic talent while living in an artist’s colony in Israel.  Oded’s batik hangings were exhibited both in Israel and Britain.   

After a short spell as a textile designer, he became a professional chef achieving his life long ambition.  His first real food job was cooking for one of the original “true ale” pubs near London’s Fleet Street.   He was involved in the creation of ‘The Queen of Tarts’ one of the first artisan delicatessen in North London. Since then he has cooked his way to some interesting places; catered for celebrity parties; re-opening of the Tricycle Theatre and celebrating the 200^th show of ‘South Pacific’.

As a food consultant Oded developed organic and environmentally friendly products for the Israeli food industry and a new range of gourmet sausages for the Arkwrite’s deli in South London.  He also consulted on the launch party of Canary Wharf – the multi-billion pound redevelopment of the London Docklands.

He has had his range of pickles and preserves on sale at the prestigious Fortnum and Mason and has helped to create a range of vegetarian pizzas for the McCain Group which led to a line of vegetarian products for the Asda supermarket chain.


PUBLISHING HISTORY

His first book "In Search of Plenty, a history of Jewish food" (Kyle Cathie, 1992) was short-listed for the British André Simon award and won a special mention in the international "Lenghe Ceretto Prize" for food and wine culture.  A Canadian edition of the book has also been published (Culture Concept, 1994). “Fast & Fresh Vegetarian” and “Fast & Fresh Mediterranean” followed this, both published by Kyle Cathie.

In 1996 Oded published his fourth book "Preserving", (Dorling Kindersley, 1996) which has been translated into thirteen languages. The book, which he also styled, has been highly acclaimed by both the media and public and earned him his second nomination for the André Simon Memorial award.  "Preserving” sold on both sides of the Atlantic as well as Australia and New Zealand with ten foreign language co- editions being published including Japanese, French, German, Portuguese, Spanish, Hebrew, Polish, Norwegian, Slovenian and Czech. His second book for DK “Salsas & Sauces” was published in October 1999.  ‘Food for Friends’ (Brilliant Books for Tesco 1999) and “Healthy Heart Book” (DK, 2000) followed.   


SOUTH AFRICA: TEACHING, WRITING, DEMOSTRATING AND RESEARCH

In January 2000 Oded visited South Africa on a food safari for a book commission.  While there he was hired to do new product research for the UK based Asda supermarket chain.   Oded penned articles on South African food and cooking for a range British and Israeli food magazines. 

Oded fell in love with South Africa, its food and people and decided in 2003 that he would make it his home.

Once settled in Cape Town Oded began to work with the Cape Town Jewish Seniors Association developing activities at the seniors’ Kitchen, cooking for their Sunday Lunch Club and food for their Yiddish course ‘Ot Azoy’.  He also writes regularly for Annett Kesler’s internet site ‘Show Cook’ and various other print and online publications.

A long held interest in food anthropology and history found expression in Oded’s signature lecture-demonstrations on a wide range of food subjects where special focus is placed on biblical & Talmudic food- ingredients, recipes, preserving and culture. Oded’s Jewish food demonstration are currently featured on the South African Broadcasting Corporation (SABC2) Jewish television series Simcha.

In December/January 2006/7 Oded curated ‘In Our Mother’s Kitchen‘ -  an exhibition for the South African Jewish Museum in Cape Town.  The exhibition traced the origins of South African Jewish food from the Lithuanian shtetl to Cape Town’s District Six and beyond. This exhibit is a part of Oded’s ongoing research in Jewish food culture in general and the fascinating story of South African Jewish food in particular.

At the moment Oded is working harder than ever.  He has established a CC called Oded’s Kitchen which is to be used as a vehicle for him to get his exciting range of preserves to market.  Oded also gives lectures, classes, consults, caters and generally produces some delicious and original works of culinary delight.

He will be coming out with another book quite soon (aimed at November 2009) - a short, sharp and fascinating practical book about the history and frolics of the humble cucumber.