Sephardic Culinary History with Chef Hélène Jawhara-Piñer

The American Sephardi Federation presents:

Sephardic Culinary History with Chef & Scholar Hélène Jawhara-Piñer

Final twelfth episode of the show:

Fruits & Spiced Round Challah for RoshHaShana.

Get ready to cook Sephardic history!

Sunday, 29 August

@ 7AM PDT ◊ 10AM EDT ◊ 3PM London ◊ 5PM Jerusalem ◊ 6PM Dubai

Pre-order your copy of “Sephardi: Cooking the History.
Recipes of the Jews of Spain and the Diaspora, from the 13th Century Onwards”
(recently ranked “#1 New Release in Spanish Cooking, Food & Wine” and “#1 New Release in Kosher Cooking” on Amazon).

ASF Broome & Allen Fellow Hélène Jawhara Piñer earned her Ph.D in History, Medieval History, and the History of Food from the University of Tours, France.

Chef Hélène’s primary research interest is the medieval culinary history of Spain through interculturality with a special focus on the Sephardic culinary heritage written in Arabic. A member of the IEHCA (Institute of European History and Cultures of Food), the CESR (Centre for Advanced Studies in the Renaissance), and the CoReMa Project (Cooking Recipes of the Middle Ages), Chef Hélène has lectured at Bar-Ilan University (in collaboration with the Stali Institute and the Spanish National Research Council (CSIC): “El patrimonio culinario judío de la Península Ibérica a través de un manuscrito del siglo XIII. Ejemplos de la pervivencia de recetas en la cocina de los sefardíes de España y de Marruecos,” 2018), as well as at conference of the Association Diwan (“Reflections on the Jewish heritage according to the Kitāb al-ṭabīẖ,” 2015), IEHCA of Tours (“Jews and Muslims at the Table: Between coexistence and differentiation: state of affairs and reflections on the culinary practices of Jews and Muslims in the Iberian Peninsula and in Sicily from the 12th to the 15th century,” 2017), and Society for Crypto-Judaic Studies (“The hidden Jewish culinary heritage of the Iberian Peninsula through a manuscript of the 13th century. Examples of the provenance of some recipes in Venezuelan and Colombian cuisine,” 2017).

Last May, Chef Hélène hosted “Shavuot in the Sephardic Kitchen: Bread of the Seven Heavens,” one of the most popular sessions of the Great Big Jewish Food Fest. An administrator of the over 11,000 member Sephardi Cuisine! group on Facebook, her recipes have appeared in the Sephardi World Weekly, Sephardi Ideas Monthly, Tablet Magazine, Moment Magazine, The Forward, and S&P Central’s Newsletter.

To follow Hélène on Instagram click here.

Sponsorship and Naming opportunities available:
info@americansephardi.org