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

• Superior document: Title is part of eBook package: De Gruyter EBOOK PACKAGE COMPLETE 2022 English
• VerfasserIn: Piñer, Hélène Jawhara,
• MitwirkendeR: Freedman, Paul,
• Place / Publishing House: Boston, MA : : Academic Studies Press, , [2022]; ©2022
• Year of Publication: 2022
• Language: English
• Physical Description: 1 online resource (302 p.)
• Other title: 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
• Format: Mode of access: Internet via World Wide Web.
• ISBN: 9781644699195; 9783110993899; 9783110994810; 9783110994513; 9783110994407
• DOI: 10.1515/9781644699195?locatt=mode:legacy
• Access: restricted access
• Hierarchical level: Monograph
• Statement of Responsibility: Hélène Jawhara Piñer.

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.