Jews, Food, and Spain: The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage

by Hélène Jawhara Piñer, Paul Freedman (Foreword by)

Overview

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.

Product Details

ISBN-13:	9781644699188
Publisher:	Academic Studies Press
Publication date:	11/22/2022
Pages:	302
Sales rank:	600,034
Product dimensions:	6.14(w) x 9.21(h) x 0.69(d)

About the Author

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.