Cooking

The Three Cultures Foundation presents the book “Sephardic. Cooking History”, by Hélène Jawhara Piñer | Atalayar

The Three Cultures Foundation presents the book “Sephardic. Cooking History”, by Hélène Jawhara Piñer |  Atalayar
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The Three Cultures Foundation will host the presentation of the book “Sephardic. Cooking History”by the chef Helene Jawhara Piner. This activity is part of the month dedicated to Sephardic culture.

During September, the European Days of Jewish Culture are celebrated in more than 30 countries, with the aim of raising awareness of the cultural and historical heritage of the Jewish people. It is a joint initiative of the European Association for the Preservation and Promotion of Jewish Culture (AEPJ), the European Council of Jewish Communities, B’nai B’rith Europe and the Network of Spanish Jewish Quarters.

Increase the value of Jewish heritage in its cultural and historical dimension is one of the objectives that we consider essential at Stichting Drie Culturen.

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An essential part of the Sephardic legacy, preserved for more than 500 years, is gastronomy. At Jew’els of Spain (a non-profit organization founded in 2019 in Los Angeles (California) with the intention of preserving Sephardic Jewish history and culture) they have developed the Sephardi Taste project around Sephardic food with the collaboration of the chef Chef Helene Jawhara Piner.

Hélène holds a PhD in Medieval History and Food History and received the Broome & Allen Fellowship from the American Sephardi Federation in 2018 and the David Gitlitz Emerging Scholar Award from the Society for Crypto-Judaic Studies in 2021. She is the author of two books, Sefardi: Cooking the History, Recipes of the Jews in Spain and the Diaspora from the 13th Century to the Present; and Jews, Food and Spain, which will be presented by the author.

The presentation of the book is accompanied by: a tasting of Sephardic dishes prepared by the chef Jawhara Piñer himself.

Free entry with prior registration via THIS LINK.

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