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Sephardic Culinary History with Chef Hélène Jawhara Piñer
Episode Two: Special Sukkot Edition
"Beans and Chicken" and "Brown Nougat"

Sep 30, 2020 10:00 AM in Eastern Time (US and Canada)

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Speakers

Hélène Jawhara-Piñer
ASF Broome and Allen Fellow, Ph.D in History, Medieval History, and the History of Food from the University of Tours, France
Hélène Jawhara-Piñer, a Ph.D in History, Medieval History, and the History of Food from the University of Tours, France, is a member of the IEHCA (Institute of European History and Cultures of Food), the CESR (Centre for Advanced Studies in the Renaissance), and the CoReMa Project (Cooking Recipes of the Middle Ages). Her primary research interest is the medieval culinary history of Spain through interculturality with a special focus on the Sephardic culinary heritage written in Arabic. She has lectured at Bar-Ilan University (in collaboration with the Stali Institute and the Spanish National Research Council (CSIC): “El patrimonio culinario judío de la Península Ibérica a través de un manuscrito del siglo XIII. Ejemplos de la pervivencia de recetas en la cocina de los sefardíes de España y de Marruecos,” 2018), as well as at conference of the Association Diwan (“Reflections on the Jewish heritage according to the Kitāb al-ṭabīẖ,” 2015).