Hélène Jawhara Piñer holds a
doctoral degree in Medieval History and the History of Food. She has lectured
at Bar-Ilan University, the Hebrew University of Jerusalem, the Casa de
Velásquez in Madrid, and the Weitzman National Museum of American Jewish History
(Philadelphia). Dr. Jawhara Piñer's main research interest is the medieval culinary
history of Spain through inter- and multiculturalism, with a special focus on
Jewish culinary heritage. She is the author of the historical cookbook
Sephardi: Cooking the History (Academic Studies Press) which was praised by
the Los Angeles Times, El País, and the Jewish Book Council and is a winner of the
2021 Gourmand World Cookbook Awards. Piñer spearheads the culinary live show "Sephardic Culinary History with Chef Hélène
Jawhara Piñer," promoted the ASF & The Center for Jewish History. Her new
historical cookbook is forthcoming in Winter 2023.

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