BEGIN:VCALENDAR VERSION:2.0 METHOD:PUBLISH PRODID:-//Telerik Inc.//Sitefinity CMS 15.1//EN BEGIN:VTIMEZONE TZID:Eastern Standard Time BEGIN:STANDARD DTSTART:20251102T020000 RRULE:FREQ=YEARLY;BYDAY=1SU;BYHOUR=2;BYMINUTE=0;BYMONTH=11 TZNAME:Eastern Standard Time TZOFFSETFROM:-0400 TZOFFSETTO:-0500 END:STANDARD BEGIN:DAYLIGHT DTSTART:20250301T020000 RRULE:FREQ=YEARLY;BYDAY=2SU;BYHOUR=2;BYMINUTE=0;BYMONTH=3 TZNAME:Eastern Daylight Time TZOFFSETFROM:-0500 TZOFFSETTO:-0400 END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT DESCRIPTION:The History Department Presents the Annual Otey Scruggs Memoria l Lecture:“Faith and Food in Medieval and Early Modern Spain: The Jewish C ulinary Identity\,” presented by Hélène Jawhara Piñer\, Ph.D.This lecture offers a scholarly analysis of Jewish culinary identity in medieval Iberia \, situating food at the intersection of religion\, medicine\, politics an d cultural exchange. Drawing on archival research and the earliest Iberian cookbooks\, it examines how Jewish food practices developed within—and in dialogue with—Muslim and Christian culinary traditions.The lecture compar es the thirteenth-century Kitāb al-ṭabīkh with fourteenth-century cookbook s produced under Christian rule\, analyzing these texts as both culinary a nd dietary manuals shaped by religious law\, medical theory and social hie rarchy. Particular attention is given to the oldest extant Spanish cookboo k\, which preserves the earliest explicitly Jewish recipes\, revealing the Jewish contribution to Andalusian cuisine and shared culinary knowledge a cross confessional boundaries.The talk further explores Jewish and Muslim food consumption in the Kitāb al-ṭabīkh\, engages medieval medical discour se—especially the writings of Maimonides—and traces the evolution of Sepha rdic foodways through Christian-era cookbooks\, literature\, and Inquisiti on records. It highlights holiday foods as enduring markers of identity an d continuity under conditions of persecution and forced conversion.The lec ture concludes by examining contemporary Spain’s engagement with Sephardic culinary heritage and current efforts toward recognition\, revival and cu ltural memory DTEND:20260218T230000Z DTSTAMP:20260511T194032Z DTSTART:20260218T213000Z LOCATION: SEQUENCE:0 SUMMARY:The Otey Scruggs Memorial Lecture: The Jewish Culinary Identity UID:RFCALITEM639141108323281786 X-ALT-DESC;FMTTYPE=text/html:

The History Department Presents the Annual Otey Scruggs Memorial Lecture:

“Faith and Food in Medieval and Early Modern Spain: The Jewish Culinary Identity\,” presented by Hélène Jawhara Piñer\, Ph.D.

This lecture offers a scholarly analysis of Jewish cu linary identity in medieval Iberia\, situating food at the intersection of religion\, medicine\, politics and cultural exchange. Drawing on archival research and the earliest Iberian cookbooks\, it examines how Jewish food practices developed within—and in dialogue with—Muslim and Christian culi nary traditions.

The lecture compares the thirteenth-century Kitāb a l-ṭabīkh with fourteenth-century cookbooks produced under Christian rule\, analyzing these texts as both culinary and dietary manuals shaped by reli gious law\, medical theory and social hierarchy. Particular attention is g iven to the oldest extant Spanish cookbook\, which preserves the earliest explicitly Jewish recipes\, revealing the Jewish contribution to Andalusia n cuisine and shared culinary knowledge across confessional boundaries.

The talk further explores Jewish and Muslim food consumption in the Ki tāb al-ṭabīkh\, engages medieval medical discourse—especially the writings of Maimonides—and traces the evolution of Sephardic foodways through Chri stian-era cookbooks\, literature\, and Inquisition records. It highlights holiday foods as enduring markers of identity and continuity under conditi ons of persecution and forced conversion.

The lecture concludes by e xamining contemporary Spain’s engagement with Sephardic culinary heritage and current efforts toward recognition\, revival and cultural memory

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