TY  - BOOK
AU  - Piñer,Hélène Jawhara
AU  - Gitlitz,David
TI  - Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today 
SN  - 9781644695326
AV  - TX724.2.S47 
U1  - 641.5/676 23
PY  - 2021///]
CY  - Boston, MA
PB  - Academic Studies Press
KW  - Jews
KW  - Food
KW  - History
KW  - Sephardic cooking
KW  - SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy)
KW  - bisacsh
KW  - Americas
KW  - Converso
KW  - Crypto-Jews
KW  - Diaspora
KW  - Inquisition
KW  - Jewish Food
KW  - Sephardi cuisine
KW  - Spain
KW  - Spanish recipes
KW  - breads
KW  - chick peas
KW  - chicken
KW  - cookbook
KW  - cooking
KW  - cultural heritage
KW  - desserts
KW  - eating
KW  - eggplant
KW  - fish
KW  - medieval
KW  - multicultural
KW  - pastry
KW  - vegetables
N1  - 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
N2  - 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
UR  - https://doi.org/10.1515/9781644695326?locatt=mode:legacy
UR  - https://www.degruyter.com/isbn/9781644695326
UR  - https://www.degruyter.com/document/cover/isbn/9781644695326/original
ER  -