Literature

Sefardí: Cocinar la Historia

Sefardí: Cocinar la Historia

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  • Type：Epub+TxT+PDF+Mobi
  • Create Date：2022-09-26 03:16:35
  • Update Date：2025-09-23
  • Status：finish
  • Author：Hélène Jawhara Piñer
  • ISBN：8412450892
  • Environment：PC/Android/iPhone/iPad/Kindle
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Summary

Sefardí。 Cocinar la historia refleja， a través del arte culinario， las huellas de la herencia de un pueblo perseguido por la Inquisición a lo largo de los siglos。 En su primer libro Hélène Jawhara Piñer visibiliza y arroja luz sobre las costumbres gastronómicas y la influencia judía en la cocina española y， especialmente， en el recetario andaluz。 Sefardí。 Cocinar la historia da un salto al pasado y acompaña al lector， a través de ingredientes y elaboraciones， en un viaje al origen de la diáspora en la península Ibérica。

El libro nace fruto de un arduo proceso de investigación en el que la autora ha analizado más de mil recetas para identificar los platos propios de la gastronomía judía sefardí。 A partir de fuentes históricas， literarias y médicas， Sefardí。 Cocinar la historia reúne un recetario nutrido de tradición e historia que busca reflejar， de la manera más fiel posible， los platos de los descendientes de judíos que vivieron en España antes de la expulsión de 1492 y de aquellos conversos que fueron denunciados ante la Inquisición。 La religión y la cocina， profundamente vinculadas， destaparon a muchos de los judíos sefardíes que seguían practicando su fe en secreto。 El estudio de archivos y fuentes documentales donde se dan a conocer sus costumbres ha permitido que， hoy en día， se conozca el origen de muchas recetas de la gastronomía actual。

A lo largo de diez capítulos， la autora también pone sobre la mesa la influencia de la cocina judía en la gastronomía española centrándose en el uso de ingredientes como verduras o carnes y， posteriormente， ahondando en recetas de la época。 De esta forma Hélène Jawhara revela el legado sefardí， una identidad marcada por el antisemitismo que también encuentra en la cocina una herramienta social。 La autora concluye su primer libro con una adaptación muy personal de diversas elaboraciones apta para cualquiera que desee ponerse el delantal y meterse en faena。

Además， Sefardí。 Cocinar la historia pone al servicio del lector una selección de prácticas culinarias judías presentes en el libro de cocina occidental Kitāb al-ṭabīj y en el de cocina oriental Kitāb al-waṣf al-aṭ’ima al-mu‘tāda; asimismo incluye dos menús en torno a la festividad de Yom Kipur， una de las más mencionadas en las referencias bibliográficas de la Inquisición para identificar a los conversos mediante su cocina o ayuno。

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Reviews

Jim ，

i loved this book！ （i don't cook so can't give it the fifth star it probably deserves because i didn't try any of the recipes） There are a couple paragraphs before each recipe putting it in context of Judaism and history then easy and clear instructions for each recipe。 The ingredients are listed on the side of the page， again， v。 clear。 The photos are mostly great， there are a couple where a finer grained film could have been a better choice（but nobody uses film anymore， what do i know？）。 there i loved this book！ （i don't cook so can't give it the fifth star it probably deserves because i didn't try any of the recipes） There are a couple paragraphs before each recipe putting it in context of Judaism and history then easy and clear instructions for each recipe。 The ingredients are listed on the side of the page， again， v。 clear。 The photos are mostly great， there are a couple where a finer grained film could have been a better choice（but nobody uses film anymore， what do i know？）。 there are a lot i want to try， about a third - half are vegan or vegetarian。 A couple friends don't like challah because of its blandness，they haven't had the chocolate challah from Upper Crust Bakery in Davis， nor have they tried this 13th century version from Sephardi- the topping sounds wonderful！ "Drizzle sugar， honey， pepper cinnamon， butter（optional） and dried lavender flowers。" i'm in love with this book 。。。more

Assh ，

A really great collection of Sephardic recipes， especially great if you're looking to try something new for the High Holidays。 A really great collection of Sephardic recipes， especially great if you're looking to try something new for the High Holidays。 。。。more

Emili ，

Very good， very interesting。 I really appreciated the commitment to historical accuracy and the ways in which the recipes were put into context。 Also if you’re an aubergine fan this literally has an aubergine based dessert recipe。

Corinnejb ，

Hélène Jawhara Piñer's gorgeous book on Sephardic cooking and cuisine reaches the level of high art- impeccable research， glorious photography， remarkable recipes and a joyful understanding of the relationship of food to culture and history。 A literal feast， for the mind and the senses。 A must have for the student of Jewish history and for every gourmet on the planet。 Sensational collection of intriguing recipes。 Hélène Jawhara Piñer's gorgeous book on Sephardic cooking and cuisine reaches the level of high art- impeccable research， glorious photography， remarkable recipes and a joyful understanding of the relationship of food to culture and history。 A literal feast， for the mind and the senses。 A must have for the student of Jewish history and for every gourmet on the planet。 Sensational collection of intriguing recipes。 。。。more

Frederic ，

This is a good and interesting book， but one that left me feeling more could have been done。 It's based on extensive research – and evidently a good deal of cooking experience – and the recipes seem good。 It's also well illustrated。 But in many cases I felt like I wanted to see the original versions of the recipes – sparse as they may be – and more discussion of the choices and decisions made to arrive at the final versions。 Notwithstanding， an important contribution to understanding and sustain This is a good and interesting book， but one that left me feeling more could have been done。 It's based on extensive research – and evidently a good deal of cooking experience – and the recipes seem good。 It's also well illustrated。 But in many cases I felt like I wanted to see the original versions of the recipes – sparse as they may be – and more discussion of the choices and decisions made to arrive at the final versions。 Notwithstanding， an important contribution to understanding and sustaining this history and cuisine。 。。。more

Beth SHULAM ，

Hélène Jawhara Piñer pens what I think may be the most influential research to date on the Sephardi community。 Not only is this a labor of love， but a history of a people through its cuisine。 A history that lives on in almost every corner of the world because of its Diaspora in the age of the Inquisition。

Ken Albala ，

Reading these recipes I could almost smell my grandmother’s kitchen， and the dishes she cooked which descended directly from the Sephardic community in Smyrna （modern day Izmir， Turkey） and before that medieval Spain。 Jawhara Piner’s historical research has uncovered details that have been mostly forgotten， and I am certain that this book will have readers running to the stove to taste this largely unknown， opulent cuisine。Ken Albala， Professor of History， University of the Pacific

Jeffrey Yoskowitz ，

Hélène Jawhara Piñer's Sephardi: Cooking the History is a critical new work of Jewish culinary history。 The book sheds a much-needed light on the foods of Jews from the Iberian peninsula while elucidating the community's rich culinary legacy。 The role that ingredients， dishes， and cooking practices played in signaling one's religious identity under the inquisition speaks to the centrality that food played―and continues to play―in Jewish life。 Jawhara Piñer's cookbook is deeply researched， and in Hélène Jawhara Piñer's Sephardi: Cooking the History is a critical new work of Jewish culinary history。 The book sheds a much-needed light on the foods of Jews from the Iberian peninsula while elucidating the community's rich culinary legacy。 The role that ingredients， dishes， and cooking practices played in signaling one's religious identity under the inquisition speaks to the centrality that food played―and continues to play―in Jewish life。 Jawhara Piñer's cookbook is deeply researched， and in addition to providing thorough historical context to foods commonly associated with the Sephardic diaspora， the book also provides many unique and rare recipes that bring Sephardic Jewish history to life in the kitchen。 。。。more

Reference

google book https://www.google.com/search?tbm=bks&q=Sefardí: Cocinar la Historia

hathitrust digital library https://babel.hathitrust.org/cgi/ls?q1=Sefardí: Cocinar la Historia&field1=ocr&a=srchls&ft=ft&lmt=ft

The British Library https://bll01.primo.exlibrisgroup.com/discovery/search?query=any,contains,Sefardí: Cocinar la Historia&tab=LibraryCatalog&search_scope=Not_BL_Suppress&vid=44BL_INST:BLL01&lang=en&offset=0