Sephardic Culinary History
Sephardi Culinary History is a new show that combines chef and scholar Hélène Jawhara-Piñer’s fascination with food studies and flair for creating delicious cuisine. Join along as she cooks Sephardic history!
Feedback on Chef Hélène’s Cooking Demonstrations:
Wonderful presentation & so informative.
Thank you Hélène for showing us this wonderful flatbread & eggplant technique & historical dish!
What an amazing chef, professor, [&] artist!!!
Thank you soooo much. Loved the class.
She was amazing to watch – thank you.
As we say in Ladino…Mersi Muncho!!
Absolutely incredible! Thank you!
Thank you so much, so beautiful – what a gift!
Merci bien, Helene! Quelle Délice!
Brava!
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).
In 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. Her recipes have appeared in the Sephardi World Weekly, Tablet Magazine, The Forward, and S&P Central’s Newsletter. Chef Hélène is currently writing a scholarly book and accompanying cookbook on the Jewish culinary history of Spain.
We are proud Chef Hélène is serving as one of the judges for the ASF’s Great Sephardic Chef Competition!
Sponsorship and Naming opportunities avaialble:
info@americansephardi.org