A01=Helene Jawhara Pier
A01=Hlne Jawhara Pier
A23=Paul Freedman
Age Group_Uncategorized
Age Group_Uncategorized
Antisemitism
Arabic
Author_Helene Jawhara Pier
Author_Hlne Jawhara Pier
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Category1=Non-Fiction
Category=WBA
cooking
COP=United States
culinary
culture
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
food
history
Jews
Kitb al-ab
Language_English
medieval
Mediterranean
Muslim
PA=Available
Price_€20 to €50
PS=Active
Sephardic
softlaunch
Spain
Product details
- ISBN 9781644699188
- Dimensions: 155 x 234mm
- Publication Date: 08 Dec 2022
- Publisher: Academic Studies Press
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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2023 Gourmand World Cookbook Awards Best Jewish Food Culture Book; 2022 National Jewish Book Award Finalist A 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. 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.
