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Hélène Jawhara Piner
Fonction: Chercheur associé
Email: jawaharapiner.helene@gmail.com
Discipline: Histoire
Responsabilités:
2019- Université de Tours, France
Chargée de TD
Master Histoire, Civilisations et Patrimoine (CESR, École Supérieure en Intelligence des Patrimoines)
Parcours Cultures et Patrimoine de l’Alimentations Module « Dynamiques et transformations des systèmes et cultures alimentaires », EP « Rituels et interdits alimentaires » ; « Sciences, savoirs pratiques »
Parcours Métiers de la science des patrimoines, EP « Alimentation et Patrimoine ».
2007-2008 Université de Versailles - Saint-Quentin-en-Yvelines
Chargée de TD “Analyses de documents. Civilisation espagnole XVIe-XVIIIe siècle” pour les étudiants de Master.
2004–2005 Université de Versailles - Saint-Quentin-en-Yvelines
Chargée de TD “Espagnol oral” pour les étudiants de Licence (Histoire, anglais, espagnol, psychologie).
Participation au festival virtuel "The Great Big Jewish Food Fest" (19-28 mai 2020) pour présentation historique-culinaire : https://greatbig.jewishfoodfest.org/events/70a92ae1-8a62-4cce-9bbd-dcae1...
CV court:
Hélène Jawhara Piñer is a PhD in Medieval History and the History of Food. She has been awarded by the Broome & Allen Fellowship from the American Sephardi Federation in 2018, dedicated to recognizing impressive academic accomplishments and service on behalf of the Sephardic community, as well as encouraging continued excellence in the field of Sephardi Studies. As a research associate of the Research Center CESR (UMR 7323 of the CNRS, Tours, France) and of the CoReMa program research, her research interests are the medieval culinary history of Spain through inter and multiculturalism with a special focus on the Jewish culinary heritage written in Arabic. Her conference presentations include “Reflections on the Jewish heritage according to the Kitāb al-ṭabīẖ” (Association Diwan: Casa de Velázquez of Madrid, 2015); “Jewish cuisine in old cookbooks of the Iberian Peninsula”, “Jews and Muslims at the Table: Between coexistence and differentiation: state of affairs and reflections on the culinary practices of Jews and Muslims in the Iberian Peninsula and in Sicily from the 12th to the 15th century”, “Between similarities and differentiations: Eggplant among Jews and Muslims practices in the Iberian Peninsula from the 12th to the 15th centuries” (International Conferences at the IEHCA of Tours on Food&History and Food&Studies, 2016, 2017, 2018); and “The hidden Jewish culinary heritage of the Iberian Peninsula through a manuscript of the 13th century. Examples of the provenance of some recipes in Venezuelan and Colombian cuisine” (Society for Crypto-Judaic Studies, 2017). In 2018 she gave talks and lectures both at Bar Ilán University (Israel) about «El patrimonio culinario judío de la Península Ibérica a través de un manuscrito del siglo XIII. Ejemplos de la pervivencia de recetas en la cocina de los sefardíes de España y de Marruecos » (in collaboration with the Stali Institute and the CSIC), and for the International Congress organized by the CTHS in Paris, talking about « Évolutions et transmission du patrimoine culinaire de l'Espagne à travers les réceptaires anciens : le cas de la cuisine juive ». In July 2019, she attended the 1st Congress of Jewish Studies in Strasbourg (France) with a proposal entitled « L’aubergine et les Juifs, à travers les livres de cuisine anciens de la Péninsule Ibérique écrits en arabe du XIIe au XVe siècle ». Her recipes have appeared in the Sephardi World Weekly, Tablet Magazine, The Forward, and S&P Central’s Newsletter. She attended "The Great Big Jewish Food Fest" (May 2020) as a presenter for an historical cooking demonstration. Dr. Jawhara-Piñer is currently writing a book on the Jewish culinary history of Spain.
