Jews, Food, and Spain : : The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage / / 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 cookbo...
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Place / Publishing House: | Boston, MA : : Academic Studies Press, , [2022] ©2022 |
Year of Publication: | 2022 |
Language: | English |
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Physical Description: | 1 online resource (302 p.) |
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Piñer, Hélène Jawhara, author. aut http://id.loc.gov/vocabulary/relators/aut Jews, Food, and Spain : The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage / Hélène Jawhara Piñer. Boston, MA : Academic Studies Press, [2022] ©2022 1 online resource (302 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda 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 restricted access http://purl.org/coar/access_right/c_16ec online access with authorization star 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. Mode of access: Internet via World Wide Web. In English. Description based on online resource; title from PDF title page (publisher's Web site, viewed 29. Mai 2023) SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). bisacsh Antisemitism. Arabic. Jews. Kitāb al-ṭabīẖ. Mediterranean. Muslim. Sephardic. Spain. cooking. culinary. culture. food. history. medieval. Freedman, Paul, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Title is part of eBook package: De Gruyter EBOOK PACKAGE COMPLETE 2022 English 9783110993899 Title is part of eBook package: De Gruyter EBOOK PACKAGE COMPLETE 2022 9783110994810 ZDB-23-DGG Title is part of eBook package: De Gruyter EBOOK PACKAGE Political Science 2022 English 9783110994513 Title is part of eBook package: De Gruyter EBOOK PACKAGE Political Science 2022 9783110994407 ZDB-23-PLW https://doi.org/10.1515/9781644699195?locatt=mode:legacy https://www.degruyter.com/isbn/9781644699195 Cover https://www.degruyter.com/document/cover/isbn/9781644699195/original |
language |
English |
format |
eBook |
author |
Piñer, Hélène Jawhara, Piñer, Hélène Jawhara, |
spellingShingle |
Piñer, Hélène Jawhara, Piñer, Hélène Jawhara, Jews, Food, and Spain : The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage / 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 |
author_facet |
Piñer, Hélène Jawhara, Piñer, Hélène Jawhara, Freedman, Paul, Freedman, Paul, |
author_variant |
h j p hj hjp h j p hj hjp |
author_role |
VerfasserIn VerfasserIn |
author2 |
Freedman, Paul, Freedman, Paul, |
author2_variant |
p f pf p f pf |
author2_role |
MitwirkendeR MitwirkendeR |
author_sort |
Piñer, Hélène Jawhara, |
title |
Jews, Food, and Spain : The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage / |
title_sub |
The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage / |
title_full |
Jews, Food, and Spain : The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage / Hélène Jawhara Piñer. |
title_fullStr |
Jews, Food, and Spain : The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage / Hélène Jawhara Piñer. |
title_full_unstemmed |
Jews, Food, and Spain : The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage / Hélène Jawhara Piñer. |
title_auth |
Jews, Food, and Spain : The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage / |
title_alt |
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 |
title_new |
Jews, Food, and Spain : |
title_sort |
jews, food, and spain : the oldest medieval spanish cookbook and the sephardic culinary heritage / |
publisher |
Academic Studies Press, |
publishDate |
2022 |
physical |
1 online resource (302 p.) |
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 |
isbn |
9781644699195 9783110993899 9783110994810 9783110994513 9783110994407 |
url |
https://doi.org/10.1515/9781644699195?locatt=mode:legacy https://www.degruyter.com/isbn/9781644699195 https://www.degruyter.com/document/cover/isbn/9781644699195/original |
illustrated |
Not Illustrated |
dewey-hundreds |
600 - Technology |
dewey-tens |
640 - Home & family management |
dewey-ones |
641 - Food & drink |
dewey-full |
641.5/676 |
dewey-sort |
3641.5 3676 |
dewey-raw |
641.5/676 |
dewey-search |
641.5/676 |
doi_str_mv |
10.1515/9781644699195?locatt=mode:legacy |
oclc_num |
1338645166 |
work_keys_str_mv |
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status_str |
n |
ids_txt_mv |
(DE-B1597)650539 (OCoLC)1338645166 |
carrierType_str_mv |
cr |
hierarchy_parent_title |
Title is part of eBook package: De Gruyter EBOOK PACKAGE COMPLETE 2022 English Title is part of eBook package: De Gruyter EBOOK PACKAGE COMPLETE 2022 Title is part of eBook package: De Gruyter EBOOK PACKAGE Political Science 2022 English Title is part of eBook package: De Gruyter EBOOK PACKAGE Political Science 2022 |
is_hierarchy_title |
Jews, Food, and Spain : The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage / |
container_title |
Title is part of eBook package: De Gruyter EBOOK PACKAGE COMPLETE 2022 English |
author2_original_writing_str_mv |
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