Jews, Food, and Spain

Piñer Hélène Jawhara:
Hélène Jawhara Piñer holds a doctoral degree in Medieval History and the History of Food. In 2018, she was awarded the Broome & Allen Fellowship of the American Sephardi Federation (asf), dedicated to recognizing outstanding academic accomplishments and services to the Sephardic community, as well as encouraging continued excellence in the field of Sephardi studies. As a research associate of the Centre for Advanced Studies in the Renaissance(CESR) and of the Cooking of Recipes of the Middle Ages (CoReMa) research program in Tours, Dr. Jawhara-Piñer's main research interest is the medieval culinary history of Spain through inter- and multiculturalism, with a special focus on the Jewish culinary heritage in Arabic. Her recipes have appeared in Sephardi World Weekly, Tablet Magazine, The Forward, and S&P Central's Newsletter. She attended The Great Big Jewish Food Fest (May 2020) as a presenter for an historical-cooking demonstration. With the collaboration of the ASF, she gives live historical cooking classes for the show "Sephardic Culinary History with Chef Hélène Jawhara Piñer," available on Chaiflix.Hélène Jawhara Piñer holds a doctoral degree in Medieval History and the History of Food. She has lectured at Bar-Ilan University, the Hebrew University of Jerusalem, the Casa de Velásquez in Madrid, and the Weitzman National Museum of American Jewish History (Philadelphia). Dr. Jawhara Piñer's main research interest is the medieval culinary history of Spain through inter- and multiculturalism, with a special focus on Jewish culinary heritage. She is the author of the historical cookbook Sephardi: Cooking the History (Academic Studies Press) which was praised by the Los Angeles Times, El País, and the Jewish Book Council and is a winner of the 2021 Gourmand World Cookbook Awards. Piñer spearheads the culinary live show "Sephardic Culinary History with Chef Hélène Jawhara Piñer," promoted the ASF & The Center for Jewish History. Her new historical cookbook is forthcoming in Winter 2023.