Jews, Food, and Spain

The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage

Hlne Jawhara Pier (Autor)

Buch | Hardcover

302 Seiten

2022
Academic Studies Press (Verlag)
978-1-64469-918-8 (ISBN)

Artikel merken

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.

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.

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 Kitāb al-ṭabīẖ

3. Jewish and Muslims Food Consumption and Cooking Practices in the Kitāb al-ṭabīẖ

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 Kitāb al-ṭabīẖ to the Sephardic Culinary Heritage of the Mediterranean Basin

11. Recipes and Photos of Jewish Dishes from the Kitāb al-ṭabīẖ

12. Recipes and Photos of Iberian Medieval Dishes in the Sephardic Culinary Heritage of the Mediterranean Basin

Conclusion
Bibliography
Index

Erscheinungsdatum	09.11.2022
Vorwort	Paul Freedman
Zusatzinfo	Illustrations
Verlagsort	Brighton
Sprache	englisch
Maße	155 x 234 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
	Sozialwissenschaften ► Soziologie ► Spezielle Soziologien
ISBN-10	1-64469-918-4 / 1644699184
ISBN-13	978-1-64469-918-8 / 9781644699188
Zustand	Neuware