" Jews, Food, and Spain is a fascinating study in which the author, Hélène Jawhara Piñer, asserts that food is an important key to unraveling the complexities of the Jewish cultural heritage, especially in early Medieval Spain. Using the 13th century Arabic language cookbook Kitab Tabikh as guide, she explores what can be discerned from its contents regarding Jewish culture and its evolution in the multicultural setting of Al-Andalus. Cuisine, as Jawhara Piñer explains, is so much more than just recipes. [The book] would be a valuable addition to an academic Jewish history and culture collection as well one focused on food studies." -- C. and Anne-Marie Belinfante, AJL News & Reviews "Hélène Jawhara Piñer''s new book, Jews, Food, and Spain , is a wonder. Her research is deep and comprehensive, her presentation detailed and wise, and her ''gift'' to the reader generous. Her work answers every question about the Sephardic culinary heritage you have ever had, and many questions you didn''t even know how to ask.

This is a book anyone interested in food, its history, and its meanings, will want to read." - Dr. David Kraemer, Jewish Theological Seminary Librarian and Professor of Talmud and Rabbinics. Author of Jewish Eating and Identity Through the Ages "In Jews, Food, and Spain , Hélène Jawhara Piñer invites us into the medieval kitchens of Muslim Spain, where she uncovers compelling evidence of several unknown, distinctively Jewish culinary practices that over the centuries have been integrated into Spanish cuisine. Her meticulous research into the foodways of Spain''s Sephardim will be eye-opening to all those with an interest in the food, history, and culture of the region." - Darra Goldstein, Food historian and founding editor of the journal Gastronomica "In this fascinating study, which will appeal to readers (and cooks!) interested in the intersecting histories of food, Sephardic Jewish culture, and the Mediterranean world of Iberia and northern Africa, Hélène Jawhara Piñer studies Kitab al-tabikh , a cookbook of uncertain authorship written in Arabic around the year 1200 which also includes dietary advice about which foods to eat to address individuals'' variable health needs. Remarkably, this volume includes several recipes which its author describes as explicitly Jewish, such as "Jewish Partridge" and "A Jewish Dish of Eggplants Stuffed with Meat." Piñer uses this volume and these recipes as her point of departure to investigate far-reaching questions: What is Jewish cuisine, what is Sephardic culture, and how can we use the history of food to trace Jewish experiences in the Iberian Peninsula and later, following Jewish and Muslim expulsions from Spain? Piñer makes a case for the role of ingredients, methods, cultural associations, and even utensils or cooking pots that probably once made a recipe discernibly Jewish.

" - Heather J. Sharkey, Professor and Chair, Department of Near Eastern Languages & Civilizations, University of Pennsylvania, Philadelphia "''To eat is to remember''. These words which conclude Piñer''s fascinating book are its basic postulation. Jews, Food, and Spain unfolds the story of the of Sephardic Jews through the unique perspective of its cuisine. It starts with a brilliant reconstruction of the medieval Arabic cookbook Kitab al-abi in which Piñer uncovers the Jewish layers through a painstaking linguistic and textual analysis and goes on in the footsteps of the almost invisible traces left by Jewish cuisine in Spain after the expulsion as well as in the Sephardic diasporas around the Mediterranean and in the new world. Through the history of food and foodways, Sephardic identity is discovered and reaffirmed. This is a captivating book with enormous erudition which brings new insight into the history of Sephardim, Spain and the Mediterranean." - Miriam Frenkel, Menahem Ben-Sasson Chair in Judaism & Islam Through the Ages, The Hebrew University of Jerusalem "Through a refined ''counter-hair'' reading of historical sources (Islamic texts in the Middle Ages, then Christian texts), Hélène reconstructs the identity (not only culinary, since what we eat is what we are) of a people of which others speak, to describe and mark its diversity.

It is an exciting detective story that reveals not only the characteristics of Jewish cuisine in those distant centuries, but also the strength with which those characteristics have been transmitted over time, until today." - Massimo Montanari, Professor of Food History, Bologna University.