Matzah and Flour: Recipes from the History of the Sephardic Jews - Hélène Jawhara Piñer

Piñer, Hélène Jawhara: - Hélène Jawhara Piñer received her PhD in Medieval History and the History of Food from the University of Tours and the University of Bordeaux. Author of Sephardi: Cooking the History (2021) and Jews, Food, and Spain (2022)--a National Jewish Book Award finalist--she has lectured at Yale University, the University of Pennsylvania, Bar Ilan University, and other prestigious institutions. Recently, Piñer was awarded a Visiting Research Fellowship from the Schoenberg Institute for Manuscript Studies at the University of Pennsylvania Libraries, where she'll conduct her research in 2024.