A Drizzle of Honey

The Life and Recipes of Spain's Secret Jews

Nonfiction, Food & Drink, International, Jewish & Kosher, History, Spain & Portugal, Jewish
Cover of the book A Drizzle of Honey by David M. Gitlitz, Linda Kay Davidson, St. Martin's Press
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Author: David M. Gitlitz, Linda Kay Davidson ISBN: 9781466824775
Publisher: St. Martin's Press Publication: September 25, 2000
Imprint: St. Martin's Press Language: English
Author: David M. Gitlitz, Linda Kay Davidson
ISBN: 9781466824775
Publisher: St. Martin's Press
Publication: September 25, 2000
Imprint: St. Martin's Press
Language: English

When Iberian Jews were converted to Catholicism under duress during the Inquisition, many struggled to retain their Jewish identity in private while projecting Christian conformity in the public sphere. To root out these heretics, the courts of the Inquisition published checklists of koshering practices and "grilled" the servants, neighbors, and even the children of those suspected of practicing their religion at home.

From these testimonies and other primary sources, Gitlitz & Davidson have drawn a fascinating, award-winning picture of this precarious sense of Jewish identity and have re-created these recipes, which combine Christian & Islamic traditions in cooking lamb, beef, fish, eggplant, chickpeas, and greens and use seasonings such as saffron, mace, ginger, and cinnamon. The recipes, and the accompanying stories of the people who created them, promise to delight the adventurous palate and give insights into the foundations of modern Sephardic cuisine.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

When Iberian Jews were converted to Catholicism under duress during the Inquisition, many struggled to retain their Jewish identity in private while projecting Christian conformity in the public sphere. To root out these heretics, the courts of the Inquisition published checklists of koshering practices and "grilled" the servants, neighbors, and even the children of those suspected of practicing their religion at home.

From these testimonies and other primary sources, Gitlitz & Davidson have drawn a fascinating, award-winning picture of this precarious sense of Jewish identity and have re-created these recipes, which combine Christian & Islamic traditions in cooking lamb, beef, fish, eggplant, chickpeas, and greens and use seasonings such as saffron, mace, ginger, and cinnamon. The recipes, and the accompanying stories of the people who created them, promise to delight the adventurous palate and give insights into the foundations of modern Sephardic cuisine.

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