Sephardi : Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today /
Piñer, Hélène Jawhara
Sephardi : Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today / Hélène Jawhara Piñer. - 1 online resource (174 p.)
Frontmatter -- Contents -- Foreword -- Introduction -- Bread and Snacks -- Vegetables and Eggs -- Eggplants -- The Explicitly Jewish Dishes between the Western cookbook Kitāb al-ṭabīẖ and the Eastern cookbook Kitāb al-wasf al-aṭ’ima al-mu‘tāda -- Meat and Fish -- Two Yom Kippur Menus of Conversos from Mexico -- Soups -- Maimonides’ Regimen of Health Menu -- Desserts and Pastries -- My Recipes Based on Historical Sources -- Acknowledgements -- Bibliography -- List of Illustrations -- Index -- About the Author
restricted access http://purl.org/coar/access_right/c_16ec
In this extraordinary cookbook, chef and scholar Hélène Jawhara-Piñer combines rich culinary history and Jewish heritage to serve up over fifty culturally significant recipes. Steeped in the history of the Sephardic Jews (Jews of Spain) and their diaspora, these recipes are expertly collected from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, poems, and literature. Original sources ranging from the thirteenth century onwards and written in Arabic, Spanish, Portuguese, Occitan, Italian, and Hebrew, are here presented in English translation, bearing witness to the culinary diversity of the Sephardim, who brought their cuisine with them and kept it alive wherever they went. Jawhara-Piñer provides enlightening commentary for each recipe, revealing underlying societal issues from anti-Semitism to social order. In addition, the author provides several of her own recipes inspired by her research and academic studies.Each creation and bite of the dishes herein are guaranteed to transport the reader to the most deeply moving and intriguing aspects of Jewish history. Jawhara-Piñer reminds us that eating is a way to commemorate the past.
Mode of access: Internet via World Wide Web.
In English.
9781644695326
10.1515/9781644695326 doi
2020045213
Jews--Food--History.
Sephardic cooking.
SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy).
Americas. Converso. Crypto-Jews. Diaspora. History. Inquisition. Jewish Food. Sephardi cuisine. Spain. Spanish recipes. breads. chick peas. chicken. cookbook. cooking. cultural heritage. desserts. eating. eggplant. fish. medieval. multicultural. pastry. vegetables.
TX724.2.S47 TX724.2.S47 / P56 2021
641.5/676
Sephardi : Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today / Hélène Jawhara Piñer. - 1 online resource (174 p.)
Frontmatter -- Contents -- Foreword -- Introduction -- Bread and Snacks -- Vegetables and Eggs -- Eggplants -- The Explicitly Jewish Dishes between the Western cookbook Kitāb al-ṭabīẖ and the Eastern cookbook Kitāb al-wasf al-aṭ’ima al-mu‘tāda -- Meat and Fish -- Two Yom Kippur Menus of Conversos from Mexico -- Soups -- Maimonides’ Regimen of Health Menu -- Desserts and Pastries -- My Recipes Based on Historical Sources -- Acknowledgements -- Bibliography -- List of Illustrations -- Index -- About the Author
restricted access http://purl.org/coar/access_right/c_16ec
In this extraordinary cookbook, chef and scholar Hélène Jawhara-Piñer combines rich culinary history and Jewish heritage to serve up over fifty culturally significant recipes. Steeped in the history of the Sephardic Jews (Jews of Spain) and their diaspora, these recipes are expertly collected from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, poems, and literature. Original sources ranging from the thirteenth century onwards and written in Arabic, Spanish, Portuguese, Occitan, Italian, and Hebrew, are here presented in English translation, bearing witness to the culinary diversity of the Sephardim, who brought their cuisine with them and kept it alive wherever they went. Jawhara-Piñer provides enlightening commentary for each recipe, revealing underlying societal issues from anti-Semitism to social order. In addition, the author provides several of her own recipes inspired by her research and academic studies.Each creation and bite of the dishes herein are guaranteed to transport the reader to the most deeply moving and intriguing aspects of Jewish history. Jawhara-Piñer reminds us that eating is a way to commemorate the past.
Mode of access: Internet via World Wide Web.
In English.
9781644695326
10.1515/9781644695326 doi
2020045213
Jews--Food--History.
Sephardic cooking.
SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy).
Americas. Converso. Crypto-Jews. Diaspora. History. Inquisition. Jewish Food. Sephardi cuisine. Spain. Spanish recipes. breads. chick peas. chicken. cookbook. cooking. cultural heritage. desserts. eating. eggplant. fish. medieval. multicultural. pastry. vegetables.
TX724.2.S47 TX724.2.S47 / P56 2021
641.5/676