Jews, Food, and Spain de Hélène Jawhara Piñer

Jews, Food, and Spain

Hélène Jawhara Piñer

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.

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Acknowledgments
Foreword by Paul Freedman
Introduction

Part One. The Jews¿ Place in the Construction of an Andalusian Cuisine (Twelfth to Fourteenth Centuries)
1. A Unique ¿Witness¿ to Complex Realities
2. The Jewish Stamp in the Kit¿b al-¿ab¿¿
3. Jewish and Muslims Food Consumption and Cooking Practices in the Kit¿b al-¿ab¿¿
4. Eggplant: The Jewishness Marker

Part Two. The Legacy of the Multicultural Cuisine of Al-Andalus (Fourteenth to Seventeenth Century): The Evolution and Perception of Jewish Food
5. The Counterpoint of Christian-Dominated Cookbooks
6. Iberian Literary Works: Witnesses to Food Discrimination against Jews
7. Trends and Evidence: Food as an Identity Marker
8. The Trials of the Inquisition: Written Witnesses of an Oral Transmission of Jewish Skills

Part Three. Sephardic Jewish Culinary Heritage: Between Rebirth and the Desire to Recognize a Past Legacy
9. Common Dishes in Spanish Sephardic cuisine
10. Dishes and Diaspora: From the Kit¿b al-¿ab¿¿ to the Sephardic Culinary Heritage of the Mediterranean Basin
11. Recipes and Photos of Jewish Dishes from the Kit¿b al-¿ab¿¿
12. Recipes and Photos of Iberian Medieval Dishes in the Sephardic Culinary Heritage of the Mediterranean Basin
Conclusion
Bibliography
Index

Jews, Food, and Spain

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Jews, Food, and Spain

Preț: 408.67 lei

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Cuprins

Preț: 408^.67 lei