ISBN:
0312198604
,
9780312198602
,
0312267304
,
9780312267308
Language:
English
Pages:
xv, 332 pages
,
illustrations
,
24 cm
Edition:
1st ed
Year of publication:
1999
DDC:
641.5/676
Keywords:
Jewish cooking
;
Jews History
;
Marranos History
;
Jewish cooking
;
Jews
;
Marranos
;
Kookkunst
;
Joden
;
History
;
Spain
;
Juden
;
Marranen
;
Spanien
Abstract:
INTRODUCTION : Jews and conversos in late medieval Iberia -- Sephardic cuisine and the Inquisition -- Eating in medieval Iberia -- A note about the published resources -- Modern Sephardic cooking -- A note about the contributors
Abstract:
COOKING MEDIEVAL IN A MODERN KITCHEN. Ingredients -- Sabbath stews
Abstract:
RECIPES, STORIES & COMMENTARY. Salads and vegetables ; Eggs -- Fish -- Fowl -- Beef -- Lamb and goat -- Sausages -- Meat and fish pies -- Breads -- Desserts and snacks -- Holiday foods.
Abstract:
When Iberian Jews were converted to Catholicism under duress during the Inquisition, many struggled to retain their Jewish identity in private while projecting Christian conformity in the public sphere. To root out these heretics, the courts of the Inquisition published checklists of koshering practices and "grilled" the servants, neighbors, and even the children of those suspected of practicing their religion at home. From these testimonies and other primary sources, Gitlitz & Davidson have drawn a fascinating, award-winning picture of this precarious sense of Jewish identity and have re-created these recipes, which combine Christian & Islamic traditions in cooking lamb, beef, fish, eggplant, chickpeas, and greens and use seasonings such as saffron, mace, ginger, and cinnamon. The recipes, and the accompanying stories of the people who created them, promise to delight the adventurous palate and give insights into the foundations of modern Sephardic cuisine
Note:
Includes bibliographical references (pages 319-324) and index -- Includes bibliographical references and index
URL:
Contributor biographical information
