Jews, Food, and Spain
Jews, Food, and Spain

Author: Hélène Jawhara Piñer

Publisher: Academic Studies PRess

Published: 2022-11-22

Total Pages: 271

ISBN-13: 1644699206

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2022 National Jewish Book Award Finalist for Sephardic Culture A 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.

Food, Feasting and Table Manners in the Late Middle Ages
Food, Feasting and Table Manners in the Late Middle Ages

Author: Guillermo Alvar Nuño

Publisher: Taylor & Francis

Published: 2023-12-01

Total Pages: 378

ISBN-13: 1003816568

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This book offers a study of what and how people ate in the Iberian Peninsula between the twelfth and fifteenth centuries. It has long been recognized that Mediterranean cultures attach great importance to communal meals and food cooked with great refinement. However, whilst medieval feasting in England, France and Italy has been thoroughly studied, Spain and Portugal have both been somewhat neglected in this area of study. This volume analyses how medieval men of the Iberian Peninsula questioned themselves about different aspects deemed important in social feasting. It investigates the acquisition of table manners and rhetorical skills, the interaction between medicine and eating, and the presence of food in literature and religion. The book also shows how this shared society and culture, as well as their attitude towards food, connected them to a Western European tradition. The book will appeal to scholars and students alike interested in food and feasting from the perspectives of literature, history, language, art, religion and medicine, and to those interested in a social, cultural and literary overview of life in the Iberian Peninsula during the late Middle Ages.

Food, Religion and Communities in Early Modern Europe
Food, Religion and Communities in Early Modern Europe

Author: Christopher Kissane

Publisher: Bloomsbury Publishing

Published: 2018-06-14

Total Pages: 242

ISBN-13: 1350008478

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Using a three-part structure focused on the major historical subjects of the Inquisition, the Reformation and witchcraft, Christopher Kissane examines the relationship between food and religion in early modern Europe. Food, Religion and Communities in Early Modern Europe employs three key case studies in Castile, Zurich and Shetland to explore what food can reveal about the wider social and cultural history of early modern communities undergoing religious upheaval. Issues of identity, gender, cultural symbolism and community relations are analysed in a number of different contexts. The book also surveys the place of food in history and argues the need for historians not only to think more about food, but also with food in order to gain novel insights into historical issues. This is an important study for food historians and anyone seeking to understand the significant issues and events in early modern Europe from a fresh perspective.

A Drizzle of Honey
A Drizzle of Honey

Author: David M. Gitlitz

Publisher: Macmillan + ORM

Published: 2000-09-25

Total Pages: 571

ISBN-13: 1466824778

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When Iberian Jews were converted to Catholicism under duress during the Inquisition, many struggled to retain their Jewish identity in private while projecting Christian conformity in the public sphere. To root out these heretics, the courts of the Inquisition published checklists of koshering practices and "grilled" the servants, neighbors, and even the children of those suspected of practicing their religion at home. From these testimonies and other primary sources, Gitlitz & Davidson have drawn a fascinating, award-winning picture of this precarious sense of Jewish identity and have re-created these recipes, which combine Christian & Islamic traditions in cooking lamb, beef, fish, eggplant, chickpeas, and greens and use seasonings such as saffron, mace, ginger, and cinnamon. The recipes, and the accompanying stories of the people who created them, promise to delight the adventurous palate and give insights into the foundations of modern Sephardic cuisine.

The Other Within
The Other Within

Author: Yirmiyahu Yovel

Publisher: Princeton University Press

Published: 2018-06-05

Total Pages: 509

ISBN-13: 069118786X

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The Marranos were former Jews forced to convert to Christianity in Spain and Portugal, and their later descendents. Despite economic and some political advancement, these "Conversos" suffered social stigma and were persecuted by the Inquisition. In this unconventional history, Yirmiyahu Yovel tells their fascinating story and reflects on what it means for modern forms of identity. He describes the Marranos as "the Other within"—people who both did and did not belong. Rejected by most Jews as renegades and by most veteran Christians as Jews with impure blood, Marranos had no definite, integral identity, Yovel argues. The "Judaizers"—Marranos who wished to remain secretly Jewish—were not actually Jews, and those Marranos who wished to assimilate were not truly integrated as Hispano-Catholics. Rather, mixing Jewish and Christian symbols and life patterns, Marranos were typically distinguished by a split identity. They also discovered the subjective mind, engaged in social and religious dissent, and demonstrated early signs of secularity and this-worldliness. In these ways, Yovel says, the Marranos anticipated and possibly helped create many central features of modern Western and Jewish experience. One of Yovel's philosophical conclusions is that split identity—which the Inquisition persecuted and modern nationalism considers illicit—is a genuine and inevitable shape of human existence, one that deserves recognition as a basic human freedom. Drawing on historical studies, Inquisition records, and contemporary poems, novels, treatises, and other writings, this engaging critical history of the Marrano experience is also a profound meditation on dual identities and the birth of modernity.

Matzah and Flour
Matzah and Flour

Author: Hélène Jawhara Piñer

Publisher: Academic Studies PRess

Published: 2024-11-12

Total Pages: 578

ISBN-13:

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From Hélène Jawhara Piñer, Gourmand World Cookbook Award-winning author of Sephardi: Cooking the History, comes a collection of 125 meticulously crafted recipes showcasing the enduring flavors that define Sephardic culinary heritage. Matzah and Flour: Recipes from the History of the Sephardic Jews offers a tantalizing exploration of the central role of matzah and flour in Sephardic cuisine. Journey through centuries of tradition as flour, from various grains like chickpea, corn, and barley, intertwines with cultural narratives and religious observance. Delve into the symbolism of matzah, from its origins in the Exodus story to its embodiment of resilience and identity. Each of this cookbook’s thoughtfully prepared recipes is a testament to the transformative power of flour in Sephardic culinary heritage. From savory delicacies to sweet delights, these timeless flavors have sustained Sephardic families through history. Matzah and Flour is a celebration of tradition, history, and the enduring legacy of Sephardic Jewish cuisine.