Between the Lines: Hélène Jawhara Piñer on the History of Sephardi Cuisine
Scholar and author Hélène Jawhara Piñer discusses her unique books about Sephardi cuisine and demonstrates how to make a delicious muleta.
About Hélène Jawhara Piñer
Hélène Jawhara Piñer has a PhD in Medieval History and the History of Food. As a research associate of the Research Center CESR in Tours, her research interests include the medieval culinary history of Spain through inter- and multiculturalism with a special focus on the Jewish culinary heritage.
Books by Hélène Jawhara Piñer
Sephardi: Cooking the History is a cookbook that combines rich culinary history and Jewish heritage to serve up over 50 culturally significant recipes. Steeped in the history of the Sephardic Jews and their diaspora, these recipes are expertly collected from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, poems, and literature. Hélène Jawhara Piñer provides enlightening commentary for each recipe, revealing underlying societal issues from anti-Semitism to social order.
Jews, Food, and Spain is a scholarly exploration of Sephardi cuisine that touches on the origins of recipes and their cultural importance, as well as on their apparent disappearance as a result of religious persecution, revealing links to antisemitism throughout history.
This event is sponsored by The JTS Library. Dr. David Kraemer, Joseph J. and Dora Abbell Librarian and professor of Talmud and Rabbinics, JTS, will serve as moderator.
