In this intricate and absorbing study, Hà  là  ne Jawhara Pià  er 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.
In this intricate and absorbing study, Hà  là  ne Jawhara Pià  er 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.
Hélène Jawhara Piñer holds a doctoral degree in Medieval History and the History of Food. In 2018, she was awarded the Broome & Allen Fellowship of the American Sephardi Federation (asf), dedicated to recognizing outstanding academic accomplishments and services to the Sephardic community, as well as encouraging continued excellence in the field of Sephardi studies. As a research associate of the Centre for Advanced Studies in the Renaissance(CESR) and of the Cooking of Recipes of the Middle Ages (CoReMa) research program in Tours, Dr. Jawhara-Piñer¿s main research interest is the medieval culinary history of Spain through inter- and multiculturalism, with a special focus on the Jewish culinary heritage in Arabic. Her recipes have appeared in Sephardi World Weekly, Tablet Magazine, The Forward, and S&P Central¿s Newsletter. She attended The Great Big Jewish Food Fest (May 2020) as a presenter for an historical-cooking demonstration. With the collaboration of the ASF, she gives live historical cooking classes for the show ¿Sephardic Culinary History with Chef Hélène Jawhara Piñer,¿ available on Chaiflix.
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
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
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