TY - BOOK ID - 118425151 TI - Jews, Food, and Spain : The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage AU - Piñer, Hélène Jawhara, AU - Freedman, Paul, PY - 2022 SN - 9781644699195 1644699192 1644699184 PB - Boston, MA : Academic Studies Press, DB - UniCat KW - Antisemitism KW - Jews KW - Sephardic cooking. KW - SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). KW - Cookery, Sephardic KW - Sephardic cookery KW - Jewish cooking KW - Hebrews KW - Israelites KW - Jewish people KW - Jewry KW - Judaic people KW - Judaists KW - Ethnology KW - Religious adherents KW - Semites KW - Judaism KW - Anti-Jewish attitudes KW - Anti-Semitism KW - Ethnic relations KW - Prejudices KW - Philosemitism KW - History. KW - Food KW - Antisemitism. KW - Arabic. KW - Jews. KW - Kitāb al-ṭabīẖ. KW - Mediterranean. KW - Muslim. KW - Sephardic. KW - Spain. KW - cooking. KW - culinary. KW - culture. KW - food. KW - history. KW - medieval. UR - https://www.unicat.be/uniCat?func=search&query=sysid:118425151 AB - 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. ER -