The Culinary History of Jewish Spain 12pm-1pm ET (Nov. 7 & 14)

Food & Drink course overview

The cuisine of the Jewish people can be best characterized as historic, adaptable, transmissible, territorial, diasporic, and nostalgic. It’s important to note that there isn’t just a singular Jewish cuisine, but rather a diverse array of Jewish cuisines that correspond to various communities and diasporas.

We will first delve into one specific facet of Jewish cuisine, focusing particularly on the variation that has gained prominence in Spain. This culinary tradition is illuminated by a cookbook originating from the thirteenth century, a time when the territory was under Muslim rule. The examination will be centered on the significance of staples such as bread, wine, meat, and eggplant, all of which feature prominently in the earliest Spanish cookbook.

The second session will focus to the theme of Food and Transmission in Jewish History. We will delve into the reasons and the mechanisms through which the culinary heritage of the Jews has persevered through time, retaining its relevance even today. This aspect of heritage preservation is deeply intertwined with the concept of Jewish identity. As Hanukkah, the Jewish holiday of the lights will be around the corner, we will finally engage in a collaborative cooking experience featuring “The Hanukkah Andalusian donut,” one of the dishes highlighted in the book Jews, Food, and Spain. Purchase Jews, Food, and Spain: The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage.

This is a live, virtual course hosted by Roundtable, which includes interactive opportunities and post-course recordings available for all course participants. REGISTER