Jews, food, and Spain : the oldest medieval Spanish cookbook and the Sephardic culinary heritage /
"Jews, Food, and Spain" is a scholarly exploration of Sephardi cuisine that touches on the origins of recipes and their cultural importance, as well as on their apparent disappearance as a result of religious persecution, revealing links to antisemitism throughout history"--
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Brookline, MA :
Academic Studies Press,
2022.
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| Subjects: | |
| Online Access: | CONNECT |
Table of Contents:
- Frontmatter
- Contents
- Acknowledgments
- Foreword
- Introduction
- Part One: The Jews' Place in the Construction of an Andalusian Cuisine (Twelfth to Fourteenth Centuries)
- CHAPTER 1 A Unique "Witness" to Complex Realities
- CHAPTER 2 The Jewish Stamp in the Kitāb al-ṭabīẖ
- CHAPTER 3 Jewish and Muslim Food Consumption and Cooking Practices in the Kitāb al-ṭabīẖ
- CHAPTER 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
- CHAPTER 5 The Counterpoint of Christian-Dominated Cookbooks
- CHAPTER 6 Iberian Literary Works: Witnesses to Food Discrimination against Jews
- CHAPTER 7 Trends and Evidence: Food as an Identity Marker
- CHAPTER 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
- CHAPTER 9 Dishes Common in Spanish Sephardic Cuisine
- CHAPTER 10 Dishes and Diaspora: From the Kitāb al-ṭabīẖ to the Sephardic Culinary Heritage of the Mediterranean Basin
- CHAPTER 11 Recipes and Photos of Jewish Dishes from the Kitāb al-ṭabīẖ
- CHAPTER 12 Recipes and Photos of Iberian Medieval Dishes in the Sephardic Culinary Heritage of the Mediterranean Basin
- Conclusion
- Bibliography
- Index
