Sunday, July 11 at 10 am ET
Program available on Zoom only
Registration Required – $2.99 fee – click here to register

Join us this sunday as we learn to cook a meal with Author, Historian and Chef, Hélène Jawhara-Piñer. In this, the eleventh episode of the American Sephardi Federation’s series, Sephardic Culinary History with Hélène Jawhara-Piñer attendees will learn to prepare two sephardic salads with foods from the new world. Click here to find the ingredient list.

About the Hélène Jawhara-Piñer

Hélène Jawhara Piñer is a PhD in Medieval History and the History of Food. She was awarded the American Sephardi Federation’s Broome and Allen Fellowship in 2018 in recognition of her impressive academic accomplishments and service of the Sephardic community. Her research interests are the medieval culinary history of Spain through inter and multiculturalism with a special focus on the Jewish culinary heritage written in Arabic. From Barcelona, Santa Barbara, Bar-Ilan University in Israel and beyond, Piñer has given lectures on subjects such as Reflections on the Jewish heritage according to the Kitab al-tabih, “Jewish cuisine in old cookbooks of the Iberian Peninsula”, “Jews and Muslims at the Table” and much more.

Interested in purchasing a copy of the book for yourself or as a gift? Visit our online Museum Store to order your autographed copy today.

This program is presented by the The American Sephardi Federation in partnership with the National Museum of American Jewish History