Hélène Jawhara Piñer

Axes ou Programme de rattachement : CESR / Culture of religious and political plurality  /Culture de la pluralité religieuse et politique

Fonction: Chercheur associé

Email: jawaharapiner.helene@gmail.com

Discipline: Histoire

CV court: 

Hélène Jawhara Piñer is a PhD in Medieval History, History of Food and a Sephardic Chef. She has lectured at Yale University, the University of Pennsylvania, Bar Ilan University, and other prestigious universities in the world. She is the author of “Sephardi: Cooking the History” (2021) awarded by the Gourmand World Awards as the Best Jewish Cuisine Book, and “Jews, Food and Spain” which was finalist of the Jewish Book Awards in the “Sephardic Culture” category, in 2023. She spearheads the culinary live shows “Sephardic Culinary History with chef Hélène Jawhara Piñer”, 13 sessions promoted by the ASF & The Center of Jewish History. She was awarded the Broome and Allen Fellowship of the American Sephardi Federation (ASF) in 2018 and the David Gitlitz Emerging Scholar Prize of the Society for Crypto-Judaic Studies in 2021. Since 2022 she is a member of the Foodish Advisory Board of ANU Museum (Tel Aviv). Her forthcoming cookbook, “Matzah and Flour. Recipes from the History of the Sephardic Jews” will be available for Fall 2024.

Thèmes de Recherche: 

  • Medieval culinary history of Spain through inter and multiculturalism, with a special focus on the culinary heritage of the Jews of Spain and the diaspora, until the early modern period.

Cursus studiorum: 

  • PhD in Medieval History

Bourses et prix: 

  • Broome and Allen Fellowship of the American Sephardi Federation (ASF) (2018)
  • the David Gitlitz emerging scholar prize of the Society for Crypto-Judaic Studies (2021)
  • Visiting Research Fellowship at the Schoenberg Institute for Manuscript Studies at the University of Pennsylvania (2024).