HÉLÈNE JAWHARA PIÑER – MATZAH AND FLOUR

As a culinary historian of Jewish Spain, Dr. Hélène Jawhara Piñer mines the rich and varied history of Sephardic cooking from the records of Inquisition trials, medical treatises and medieval cookbooks written in Arabic, Spanish, Portuguese, Occitan, Italian and Hebrew. She joins us to discuss her latest cookbook, Matzah and Flour, a new collection of 125 meticulously crafted recipes showcasing the transformative power that flour from grains like barley and chickpeas had in sustaining Sephardic families throughout history with savory delicacies and sweet delights.

Hélène Jawhara Piñer received her PhD in Medieval History and the History of Food from the University of Tours and the University of Bordeaux. Winner of the Gourmand World Cookbook Award for her 2021 cookbook, Sephardi: Cooking the History, she is also the author of Jews, Food, and Spain (2022), a finalist for the National Jewish Book Award. Dr. Piñer has previously taught at Yale University, the University of Pennsylvania, and Bar Ilan University. She currently teaches medieval history at Bordeaux Montaigne University and the University of Tours in France.

Our community partners for this program are the Magnes Museum and JIMENA.

All seating is first come, first served.

Questions? Email support@jccsf.org