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The project "Kon vino i esperansa todo se alkansa: Cuisine and Cultural Memory in the Sephardic Jewish Diaspora" explores how Sephardic Jewish culinary heritage and cultural identity changed after their 1492 expulsion from Spain. By conducting literature-based research about the Sephardic dispersion and by recreating recipes from five distinct geographic destinations (Morocco, the Netherlands, the ... read moreOttoman Empire, Italy, and Curaçao), I elucidate how Sephardic cuisine changed in each location and what these transformations can reveal about the greater diaspora. In so doing, I illustrate the critical role food plays in shaping and preserving communal connection and cultural identity. Submitted in partial fulfillment of the grant requirement of the Tufts Summer Scholars Program.read less
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