Cookbooks & Beverages
A few years ago my employee Elizabeth and I generally unpacked UPS shipments from our book distributors and publishers around lunchtime, and we found ourselves particularly vulnerable to all the fine cookbooks arriving. This listing is by no means all of our cookbooks. It is a gathering of recent and/or interesting titles along with a few classics added to show we have grounding in our selection. My mother raised me to read cookbooks somewhat the same as a novel or a history or a biography. Pretty pictures and clever premises are not enough to stock a title. It must have accessible content as well, and a cookbook with good writing is a treasure.
Sephardi: Cooking the History
Sephardi: Cooking the History
In this extraordinary cookbook, chef and scholar Hélène Jawhara-Piñer combines rich culinary history and Jewish heritage to serve up over fifty culturally significant recipes. Steeped in the history of the Sephardic Jews (Jews of Spain) and their diaspora, these recipes are expertly collected from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, poems, and literature. Original sources ranging from the thirteenth century onwards and written in Arabic, Spanish, Portuguese, Occitan, Italian, and Hebrew, are here presented in English translation, bearing witness to the culinary diversity of the Sephardim, who brought their cuisine with them and kept it alive wherever they went. Jawhara-Piñer provides enlightening commentary for each recipe, revealing underlying societal issues from anti-Semitism to social order. In addition, the author provides several of her own recipes inspired by her research and academic studies.
Each creation and bite of the dishes herein are guaranteed to transport the reader to the most deeply moving and intriguing aspects of Jewish history. Jawhara-Piñer reminds us that eating is a way to commemorate the past.
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.