Document Type
Book Review
Publication Date
2024
DOI
10.1086/731009
Publication Title
Speculum
Volume
99
Issue
3
Pages
937-939
Abstract
[Introduction] Tell me what you eat, and I will tell you who you are. This should be the motto of any book that examines the medieval food culture of Iberia. In her new book entitled Jews, Food, and Spain, Hélène Jawhara Piñer seeks to demonstrate both the process through which the Jewish cuisine of the Iberian Middle Ages acted as a cultural identifier, and how this culinary culture has been maintained in the modern Sephardic communities. Piñer's book aims to fill the gap in Spanish culinary history by "reintegrating Jewish cuisine into the historically transmitted food heritage of Spain (28)."
Rights
© 2024 The University of Chicago Press. All Rights Reserved.
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Original Publication Citation
Daas, M. (2024). [Review of the book Jews, food, and Spain: The oldest medieval Spanish cookbook and the Sephardic culinary heritage, by H. J. Piner.] Speculum, 99(3), 937-939. https://doi.org/10.1086/731009
Repository Citation
Daas, Martha, "[Review of the book Jews, food, and Spain: The oldest medieval Spanish cookbook and the Sephardic culinary heritage, by H. J. Piner.]" (2024). World Languages and Cultures Faculty Publications. 49.
https://digitalcommons.odu.edu/worldlanguages_pubs/49