On this page, you’ll find an ever-growing, constantly-updated page of news about my research, as well as a compiled guide of the various sources to which I always turn and from which I draw my greatest inspiration.

If you'd like to take a look at my published work, you can get in touch with here - just ask for my thesis.

To Read:

Francisco Delicado: La Lozana Andaluza (1528); the Bruno Damiani edition is my favorite
Paloma Díaz-Mas, George K. Zucker: Sephardim: The Jews from Spain (University of Chicago Press, 2007)
David M. Freidenreich: Foreigners and their Food: Constructing Otherness in Jewish, Christian, and Islamic Law (University of California Press, 2011)
Matilda Koén-Sarano: Folktales of Joha, Jewish Trickster (The Jewish Publication Society, 2003)
Gil Marks: The Encyclopedia of Jewish Food (John Wiley, 2010)
Oxford Symposium on Food: an annual series
Cecil Roth: Doña Gracia of the House of Nasi (JPS, 2007)
Cecil Roth: The Spanish Inquisition (W.W. Norton & Company, 1996)
Gershom Scholem: Encyclopedia Judaica (MacMillon, ed. 2007)
Jesús Cantera Ortiz de Urbina: Diccionario Akal del Refranero Sefardí (Ediciones AKAL, 2004)

To Cook:

Jennifer Felicia Abadi: A Fistful of Lentils (Harvard Common Press, 2002)
Noah and Rae Bernamoff: The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen (Clarkson Potter, 2012)
Beyhan Cagri: The Ottoman Turk and the Pretty Jewish Girl (Cupper James Publishing, 2012)
Penelope Casas: 1,000 Spanish Recipes (Houghton Mifflin Harcourt, 2014)
Poopa Dweck: Aromas of Aleppo: The Legendary Cuisine of Syrian Jews (Ecco, 2007)
Laila el-Haddad and Maggie Schmitt: The Gaza Kitchen: A Palestinian Culinary Journey (Just World Books, 2013)
David M. Glitz and Linda Kay Davidson: A Drizzle of Honey: The Lives and Recipes of Spain's Secret Jews (St. Martin's Press, 1999)
Olia Hercules: Mamushka: Recipes from Ukraine and Eastern Europe (Weldon Owen, 2015)
Clarissa Hyman: The Jewish Kitchen: Recipes and Stories from Around the World (Interlink, 2005)
Matilda Koén-Sarano: Gizar kon Gozo: Rekolio de Rechetas de Kuzina (Editoriales Japoneses, 2010)
Edda Servi Machlin: The Classic Dolci of the Italian Jews,  A World of Jewish Desserts (Giro Pr, 1999)
Gil Marks: Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (Houghton Mifflin Harcourt, 2004)
Yotam Ottolenghi: Plenty (2011); Jerusalem (co-author: Sami Tamimi, 2012); Ottolenghi (co-author: Sami Tamimi, 2013); Plenty More (2014); NOPI (co-author: Ramael Scully, 2015)
Claudia Roden: The Book of Jewish Food: An Odyssey from Samarkand to New York (Knopf, 1996); The Food of Spain (Ecco, 2011)
Michael Solomonov, Steven Cook: Zahav: A World of Israeli Cooking (Rux Martin/Houghton Mifflin Harcourt 2015)

 To Watch:

Anthony Bourdain: Parts Unknown
Yotam Ottolenghi: "From Arak to Za'atar" (Nov. 27, 2014)

To Listen:

Radio Sefarad
The Splendid Table
A Taste of the Past

To Follow:

Jennifer Abadi
The Cooking Gene
Four Pounds Flour
The Global Jewish Kitchen
Ladinokomunita
e-Sefardic
Sefardiweb
Tablet Magazine Food
Forward Food
The Jew & the Carrot

Resources for judeoconversos and their descendents:

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