Jews Food And Spain
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Jews Food And Spain
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Author : Hélène Jawhara Piñer
language : en
Publisher: Academic Studies PRess
Release Date : 2022-11-22
Jews Food And Spain written by Hélène Jawhara Piñer and has been published by Academic Studies PRess this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-22 with Cooking categories.
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.
Sephardi
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Author : Hélène Jawhara Piñer
language : en
Publisher: Academic Studies PRess
Release Date : 2021-06-15
Sephardi written by Hélène Jawhara Piñer and has been published by Academic Studies PRess this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-15 with Cooking categories.
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.
A Drizzle Of Honey
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Author : David M. Gitlitz
language : en
Publisher: Macmillan
Release Date : 1999
A Drizzle Of Honey written by David M. Gitlitz and has been published by Macmillan this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Cooking categories.
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 Food Of Spain
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Author : Claudia Roden
language : en
Publisher: Penguin UK
Release Date : 2016-09-22
The Food Of Spain written by Claudia Roden and has been published by Penguin UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-22 with Travel categories.
Discover Spain's culture and cuisine Claudia Roden has spent five years researching and writing about the food of Spain, resulting in this definitive, passionate and evocative cookbook which takes in the different regions and looks at the history, the people and the culture at the heart of this country, and at that which binds it all together - the delicious food and recipes passed down through generations. From simple, rustic tapas and delicately flavoured soups, to elaborate celebratory dishes served on silver platters and cakes and desserts each with a story to tell, this is the book about Spain to learn from and to cook from.
Delicioso
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Author : María José Sevilla
language : en
Publisher: Reaktion Books
Release Date : 2019-10-15
Delicioso written by María José Sevilla and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-15 with Cooking categories.
Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish climate, geology, and spectacular topography, which have encouraged a variety of regional food traditions and “Cocinas,” such as Basque, Galician, Castilian, Andalusian, and Catalan. It has been shaped by the country’s complex history, as foreign occupations brought religious and cultural influences that determined what people ate and still eat. And it has continually evolved with the arrival of new ideas and foodstuffs from Italy, France, and the Americas, including cocoa, potatoes, tomatoes, beans, and chili peppers. Having become a powerhouse of creativity and innovation in recent decades, Spanish cuisine has placed itself among the best in the world. This is the first book in English to trace the history of the food of Spain from antiquity to the present day. From the use of pork fat and olive oil to the Spanish passion for eggplants and pomegranates, María José Sevilla skillfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.
Sephardic Holiday Cooking
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Author : Gilda Angel
language : en
Publisher:
Release Date : 2004-03-01
Sephardic Holiday Cooking written by Gilda Angel and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-03-01 with categories.
Cuisine Of The Sephardim
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Author : C M Taracido
language : en
Publisher: Blurb
Release Date : 2024-05-10
Cuisine Of The Sephardim written by C M Taracido and has been published by Blurb this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-05-10 with Antiques & Collectibles categories.
Cuisine of the Sephardim is a remarkable exploration of Sephardic Jewish cooking revealing delicious recipes and how the Sephardic Jews adapted the cuisines of their homeland, drawing upon the cultural and gastronomic heritages of Spain and Portugal. This book offers historical information and a fascinating voyage into culinary history as well as a compilation of satisfying dishes. Cuisine of the Sephardim captures the indomitable spirit and brilliant cuisines that continue to seize our imaginations today.
The Food Of Spain
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Author : Claudia Roden
language : en
Publisher: Harper Collins
Release Date : 2011-07-12
The Food Of Spain written by Claudia Roden and has been published by Harper Collins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-07-12 with Cooking categories.
One of our foremost authorities on Mediterranean, North African, and Italian cooking, Claudia Roden brings her incomparable authenticity, vision, and immense knowledge to bear in The Food of Spain. The James Beard Award–winning author of the classic cookbooks A Book of Middle Eastern Food and A Book of Jewish Food now graces food lovers with the definitive cookbook on the Spanish cuisine, illustrated with dozens of gorgeous full-color photographs that capture the color and essence of this wonderfully vibrant nation and its diverse people, traditions, and culture.
A Drizzle Of Honey
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Author : David M. Gitlitz
language : en
Publisher: Macmillan
Release Date : 1999-01-15
A Drizzle Of Honey written by David M. Gitlitz and has been published by Macmillan this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-01-15 with Cooking categories.
Forced to convert to Catholicism during the Inquisition, many Jews in Spain kept alive their culture and identity in secret. Their food traditions, which combined the Christian and Islamic traditions in cooking meats, have been re-created in these recipes, which are mingled with stories about the people who created them.
A Drizzle Of Honey
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Author : David M. Gitlitz
language : en
Publisher: Macmillan + ORM
Release Date : 2000-09-25
A Drizzle Of Honey written by David M. Gitlitz and has been published by Macmillan + ORM this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-09-25 with History categories.
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.