Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today

Available

Product Details

Price
$35.00  $32.20
Publisher
Cherry Orchard Books
Publish Date
Pages
200
Dimensions
8.03 X 10.94 X 0.63 inches | 1.8 pounds
Language
English
Type
Hardcover
EAN/UPC
9781644695319

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About the Author

Hélène Jawhara Piñer holds a doctoral degree in Medieval History and the History of Food. In 2018, she was awarded the Broome & Allen Fellowship of the American Sephardi Federation (asf), dedicated to recognizing outstanding academic accomplishments and services to the Sephardic community, as well as encouraging continued excellence in the field of Sephardi studies. As a research associate of the Centre for Advanced Studies in the Renaissance(CESR) and of the Cooking of Recipes of the Middle Ages (CoReMa) research program in Tours, Dr. Jawhara-Piñer's main research interest is the medieval culinary history of Spain through inter- and multiculturalism, with a special focus on the Jewish culinary heritage in Arabic.

Her recipes have appeared in Sephardi World Weekly, Tablet Magazine, The Forward, and S&P Central's Newsletter. She attended The Great Big Jewish Food Fest (May 2020) as a presenter for an historical-cooking demonstration. With the collaboration of the ASF, she gives live historical cooking classes for the show "Sephardic Culinary History with Chef Hélène Jawhara Piñer," available on Chaiflix.

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