Jews, Food, and Spain : The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage / Hélène Jawhara Piñer.

Format:

Book

Author/Creator:

Piñer, Hélène Jawhara, Author.

Contributor:

Freedman, Paul, Contributor.

Language:

English

Subjects (All):

Antisemitism--Spain--History.

Antisemitism.

Jews--Food--History.

Jews.

Jews--Food--Spain.

Sephardic cooking.

Physical Description:

1 online resource (302 p.)

Place of Publication:

Boston, MA : Academic Studies Press, [2022]

Language Note:

In English.

Summary:

2022 National Jewish Book Award Finalist for Sephardic CultureA 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.

Contents:

Frontmatter

Contents

Acknowledgments

Foreword

Introduction

Part One: The Jews’ Place in the Construction of an Andalusian Cuisine (Twelfth to Fourteenth Centuries)

CHAPTER 1 A Unique “Witness” to Complex Realities

CHAPTER 2 The Jewish Stamp in the Kitāb al-ṭabīẖ

CHAPTER 3 Jewish and Muslim Food Consumption and Cooking Practices in the Kitāb al-ṭabīẖ

CHAPTER 4 Eggplant: The Jewishness Marker

Part Two: The Legacy of the Multicultural Cuisine of Al-Andalus (Fourteenth to Seventeenth Century): The Evolution and Perception of Jewish Food

CHAPTER 5 The Counterpoint of Christian-Dominated Cookbooks

CHAPTER 6 Iberian Literary Works: Witnesses to Food Discrimination against Jews

CHAPTER 7 Trends and Evidence: Food as an Identity Marker

CHAPTER 8 The Trials of the Inquisition: Written Witnesses of an Oral Transmission of Jewish Skills

Part Three: Sephardic Jewish Culinary Heritage: Between Rebirth and the Desire to Recognize a Past Legacy

CHAPTER 9 Dishes Common in Spanish Sephardic Cuisine

CHAPTER 10 Dishes and Diaspora: From the Kitāb al-ṭabīẖ to the Sephardic Culinary Heritage of the Mediterranean Basin

CHAPTER 11 Recipes and Photos of Jewish Dishes from the Kitāb al-ṭabīẖ

CHAPTER 12 Recipes and Photos of Iberian Medieval Dishes in the Sephardic Culinary Heritage of the Mediterranean Basin

Conclusion

Bibliography

Index

Notes:

Description based on online resource; title from PDF title page (publisher's Web site, viewed 28. Mrz 2023)

ISBN:

1-64469-919-2

OCLC:

1338645166