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Sephardic Culinary History with Chef Hélène Jawhara-Piñer
Episode Seven: Turrón and Conversos

Feb 28, 2021 10:00 AM in Eastern Time (US and Canada)

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Hélène Jawhara-Piñer
Chef and Scholar, ASF Broome & Allen Fellow @Ph.D in History, Medieval History, and the History of Food, University of Tours, France
Chef Hélène’s primary research interest is the medieval culinary history of Spain through interculturality with a special focus on the Sephardic culinary heritage written in Arabic. 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), Chef Hélène 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), IEHCA of Tours (“Jews and Muslims at the Table: Between coexistence and differentiation.