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Darrera modificació: 2022-12-30
Bases de dades: Sciència.cat
Jawhara Piñer, Hélène, Jews, Food, and Spain: The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage, Boston, Academic Studies Press, 2022, 302 pp.
- Resum
- 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.
Conté:
Part I. The Jews' Place in the Construction of an Andalusian Cuisine (12th-14th Centuries).
Part II. The Legacy of the Multicultural Cuisine of Al-Andalus (15th-17th): Evolution and Perception of Jewish Food.
Part III. Sephardic Jewish Culinary Heritage: Rebirth and Desire to Recognize a Past Legacy.
Informació del'editor 
- Matèries
- Alimentació
Cuina i confiteria
Jueus
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