Jews, Food, and Spain: The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage

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. It reconstructs 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.

Format: Hardback
Length: 302 pages
Publication date: 08 December 2022
Publisher: Academic Studies Press

A captivating exploration that captivates both culinary enthusiasts and readers with a deep interest in the intertwined histories of food, Sephardic Jewish culture, and the vibrant Mediterranean world of Iberia and northern Africa. Given the scarcity of Jewish cookbooks from the pre-1492 era, reconstructing Sephardic tastes from the past and their enduring presence in communities across the Mediterranean during the early modern period, as well as the even more extensive diaspora in the New World, poses a challenging task. However, Hélène Jawhara Piñer has undertaken this intricate and captivating study, presenting readers with a comprehensive guide to the dishes, ingredients, techniques, and aesthetic principles that form the foundation of a sophisticated and appealing cuisine. This cuisine, which has largely gone unnoticed in modern Spanish and Portuguese recipes, has had a profound impact on culinary traditions worldwide.

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.

A captivating exploration that captivates both culinary enthusiasts and readers with a deep interest in the intertwined histories of food, Sephardic Jewish culture, and the vibrant Mediterranean world of Iberia and northern Africa.

Given the scarcity of Jewish cookbooks from the pre-1492 era, reconstructing Sephardic tastes from the past and their enduring presence in communities across the Mediterranean during the early modern period, as well as the even more extensive diaspora in the New World, poses a challenging task.

However, Hélène Jawhara Piñer has undertaken this intricate and captivating study, presenting readers with a comprehensive guide to the dishes, ingredients, techniques, and aesthetic principles that form the foundation of a sophisticated and appealing cuisine.

This cuisine, which has largely gone unnoticed in modern Spanish and Portuguese recipes, has had a profound impact on culinary traditions worldwide.

Weight: 618g
Dimension: 241 x 162 x 25 (mm)
ISBN-13: 9781644699188