The Lives and Recipes of Spain's Secret Jews
Scholar-authors Prof. David Gitlitz and Prof. Linda Davidson recount their journey from the archive to the kitchen in their acclaimed cookbook, A Drizzle of Honey
One day in the spring of 1504, Aldonza Laínez of Almazán, Spain, served up a tasty turnip and cheese casserole to the workmen in her vineyards. The workmen immediately reported her to the Spanish Inquisition as probably being a secret Jew.
The 100 delicious recipes in A Drizzle of Honey: The Lives and Recipes of Spain's Secret Jews derive from specific reference to foods eaten by crypto-Jews taken from Spanish Inquisition testimonies and other sources. Every citation is accompanied with biographical, historical, and culinary contexts, which form a mosaic of crypto-Jewish lifeand cookingin Spain and Portugal. The secret Jewish Sabbath stews and holiday dishes of lamb, beef, and fish, casseroles of eggplant, chick peas, and greens, and exotic combinations of seasonings like saffron, mace, ginger, and cinnamon will delight the adventurous palate and give insights into the foundations of modern Sephardi cuisine. Book singing to follow the lecture.
Winner of The Jewish National Book Award for Ashkenazi and Sephardic Studies and The International Association of Culinary Professionals' Jane Grigson Award for Distinguished Scholarship.
"May be the best historical Jewish cookbook yet written."Saveur (July/August 1999)
Professor David M. Gitlitz and Professor Linda Kay Davidson are a husband and wife scholarly team based at the University of Rhode Island. They met in the mid-1970s in Spain and have been collaborating on topics having to do with Hispano-Jewish history, pilgrimage, and Spanish literature ever since. Join the authors as they recount their journey from the archive to the kitchen.
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