Hélène Jawhara Piñer

Jews, Food, and Spain (eBook, ePUB)

The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage

• Format: ePub

Produktbeschreibung

2023 Gourmand World Cookbook Awards Best Jewish Food Culture Book; 2022 National Jewish Book Award FinalistA fascinating study that will appeal to both culinarians and readers interested in the intersecting histories of food, Sephardic Jewish culture, and the Mediterranean world of Iberia and northern Africa.
In the absence of any Jewish cookbook from the pre-1492 era, it requires arduous research and a creative but disciplined imagination to reconstruct Sephardic tastes from the past and their survival and transmission in communities around the Mediterranean in the early modern period, followed by the even more extensive diaspora in the New World. In this intricate and absorbing study, Hélène Jawhara Piñer presents readers with the dishes, ingredients, techniques, and aesthetic principles that make up a sophisticated and attractive cuisine, one that has had a mostly unremarked influence on modern Spanish and Portuguese recipes.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, D ausgeliefert werden.

Produktdetails

• Verlag: Academic Studies Press
• Seitenzahl: 302
• Erscheinungstermin: 22. November 2022
• Englisch
• ISBN-13: 9781644699201
• Artikelnr.: 66341103

Autorenporträt

Hélène Jawhara Piñer holds a doctoral degree in Medieval History and the History of Food. She has lectured at Bar-Ilan University, the Hebrew University of Jerusalem, the Casa de Velásquez in Madrid, and the Weitzman National Museum of American Jewish History (Philadelphia). Dr. Jawhara Piñer's main research interest is the medieval culinary history of Spain through inter- and multiculturalism, with a special focus on Jewish culinary heritage. She is the author of the historical cookbook Sephardi: Cooking the History (Academic Studies Press) which was praised by the Los Angeles Times, El País, and the Jewish Book Council and is a winner of the 2021 Gourmand World Cookbook Awards. Piñer spearheads the culinary live show "Sephardic Culinary History with Chef Hélène Jawhara Piñer," promoted the ASF & The Center for Jewish History. Her new historical cookbook is forthcoming in Winter 2023.

Inhaltsangabe

Acknowledgments Foreword by Paul Freedman Introduction Part One. The Jews' Place in the Construction of an Andalusian Cuisine (Twelfth to Fourteenth Centuries) 1. A Unique "Witness" to Complex Realities 2. The Jewish Stamp in the Kit
b al-
ab
3. Jewish and Muslims Food Consumption and Cooking Practices in the Kit
b al-
ab
4. Eggplant: The Jewishness Marker Part Two. The Legacy of the Multicultural Cuisine of Al-Andalus (Fourteenth to Seventeenth Century): The Evolution and Perception of Jewish Food 5. The Counterpoint of Christian-Dominated Cookbooks 6. Iberian Literary Works: Witnesses to Food Discrimination against Jews 7. Trends and Evidence: Food as an Identity Marker 8. The Trials of the Inquisition: Written Witnesses of an Oral Transmission of Jewish Skills Part Three. Sephardic Jewish Culinary Heritage: Between Rebirth and the Desire to Recognize a Past Legacy 9. Common Dishes in Spanish Sephardic cuisine 10. Dishes and Diaspora: From the Kit
b al-
ab
to the Sephardic Culinary Heritage of the Mediterranean Basin 11. Recipes and Photos of Jewish Dishes from the Kit
b al-
ab
12. Recipes and Photos of Iberian Medieval Dishes in the Sephardic Culinary Heritage of the Mediterranean Basin Conclusion Bibliography Index