Hélène Jawhara Piñer
Hélène Jawhara Piñer has a PhD in Medieval History, History of Food, and is a Sephardic Chef. She has lectured at Bar-Ilan University, the Casa de Velásquez of Madrid, the NMAJH of Philadelphia, and hosted one of the most popular sessions of the Great Big Jewish Food Fest.
She has published articles in The Forward, Table Magazine, Hadassah, Tablet Magazine, and more. She has been awarded by the Broome and Allen Fellowship of the American Sephardi Federation (2018) and the David Gitlitz emerging scholar prize of the Society for Crypto-Judaic Studies (2021). Her book Jews, Food and Spain: The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage was the finalist of the Jewish Book Awards in the Sephardic Culture category, in 2023.
Her articles are published in various international revues like Meldar of the University Pablo de Olavide (Sevilla, Spain), Ladinar of the University of Bar-Ilan (Tel-Aviv, Israel), eHumanista of the University of California (Santa Barbara, U.S.), Conceφtos (University of Bordeaux, France).
She was the Sephardic Chef of the monthly culinary show “Sephardic Culinary History with Chef and Scholar Hélène Jawhara Piñer” organized by the ASF.
She published two books with Academic Studies Press: a cookbook, Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora from the 13th Century to Today, and an academic book, Jews, Food and Spain: The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage.
She is the winner of the 2021 Gourmand World Cookbook Awards Prize for Best Jewish Cuisine Book for Sephardi, which is also available in Spanish under the name Sefardí. Cocinar la istoria, published by ColandCol.
