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

  • From the Publisher
January 5, 2022

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.

Discussion Questions