Jews, Food, and Spain The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage

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.