Between the Lines: Hélène Jawhara Piñer on the History of Sephardi Cuisine

An Online Discussion with Author Hélène Jawhara Piñer

Part of Between the Lines: Author Conversations from The Library of JTS

Wednesday, April 27, 2022, at 1:00 p.m. ET
Online

Join us as scholar and author Hélène Jawhara Piñer discusses her unique books about Sephardi cuisine and demonstrates how to make a delicious muleta.

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.

Sephardi is truly the only cookbook of its kind. Hélène is cooking enticing and delicious cuisine of Sephardic Jewry while telling the story of migration and rich history that is part of my family’s ancestry. Mazel Bueno to Sephardi!

—Michael Solomonov, Chef and Owner, Zahav; James Beard Award Winner

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.

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.

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