Description
| Product ID: | 9781644698617 |
| Product Form: | Paperback / softback |
| Country of Manufacture: | GB |
| Title: | Sephardi |
| Subtitle: | Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today |
| Authors: | Author: Hlne Jawhara Pier |
| Page Count: | 176 |
| Subjects: | Social and cultural history, Social & cultural history, Social groups: religious groups and communities, Cookery / food and drink / food writing, General cookery and recipes, National and regional cuisine, Jewish studies, Cookery / food & drink etc, General cookery & recipes, National & regional cuisine, Spain |
| Description: | 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. 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. |
| Imprint Name: | Cherry Orchard Books |
| Publisher Name: | Academic Studies Press |
| Country of Publication: | GB |
| Publishing Date: | 2022-10-13 |
