During the month of September, the European Days of Jewish Culture are held in more than 30 countries, with the aim of raising awareness of the cultural and historical heritage of the Jewish people. It is a joint initiative of the European Association for the Preservation and Promotion of Jewish Culture (AEPJ), the European Council of Jewish Communities, B'nai B'rith Europe and the Network of Spanish Jewish Quarters.
The enhancement of the value of the Jewish legacy in its cultural and historical dimension is one of the objectives that we at Fundación Tres Culturas consider essential.
An essential part of the Sephardic legacy, preserved for more than 500 years, is gastronomy. Jew'els of Spain (a non-profit organisation created in 2019 in Los Angeles (California) with the aim of preserving Sephardic Jewish history and culture) has developed the 'Sephardi Taste' project based on Sephardic food with the collaboration of chef Hélène Jawhara Piñer.
Hélène holds a PhD in Medieval History and Food History, and has been awarded the Broome & Allen Fellowship of the American Sephardic Federation in 2018 and the David Gitlitz Emerging Scholar Award of the Society for Crypto-Judaic Studies in 2021. She is the author of two books, Sephardi: Cooking the History, recipes of the Jews of Spain and the Diaspora from the 13th century to the present day.; y Jews, Food and Spain which will be presented by the author.
The presentation of the book will be accompanied by a tasting of Sephardic food prepared by the chef Jawhara Piñer herself.
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