Hélène Jawhara Piñer
Hélène Jawhara Piñer is a chef and a scholar specializing in the culinary history of the Sephardic Jewish community. She holds a PhD in Medieval History and the History of Food, which uniquely qualifies her to explore and recreate historical recipes. Her work is particularly focused on the influence of the Sephardic Jews on culinary practices in Spain and the broader Mediterranean region following their expulsion in 1492.
Her academic and culinary interests led her to write 'Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today,' a book that intertwines historical research with practical cooking. This book serves as a bridge between the past and present, offering readers both a historical insight and a culinary experience. Through her recipes and research, Piñer aims to preserve and revive the rich culinary traditions of the Sephardic Jews.
Aside from her writing, Hélène Jawhara Piñer conducts workshops and cooking classes where she teaches about the historical context of dishes while demonstrating their preparation. Her work not only educates but also allows people to experience a taste of Sephardic history. She is recognized for her contributions to cultural heritage through food, making her a notable figure in the fields of culinary history and food studies.