Are We What We Eat?

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Sephardic Luncheon Menu

Taberna del Alabardero
1776 Eye Street, NW
Washington, DC 20006

Complimentary Glass of Sangria

Pan con Aceitunas
Bread and Olivies

“Judaizers in Majorca in the 1670s who were unable to
make a Sabbath stew ate only bread and olives”--page 282

Berenjenas con Huevos
Eggplant and Eggs

“…in a 1570 Italian menu for Pope Pius V…eggplant was
combined with various spices in a sauce accompanying
fried veal liver and sweetbreads”--page 48

Isabel Nunez’s Caldo de garbanzo y Pescado
Fish and Chickpea Stew

“…and they broke their Yom Kippur fast with the Sabbath
recipe given here”--page 91

Membrilla
Quince Paste

Quinces “were commonly eaten in Iberia” and “are discussed
in the sixth-century encyclopedia of St. Isidoro”--page 257

 

 

* A Drizzle of Honey: The Lives and Recipes of Spain’s Secret Jews
by David M. Gitlitz and Linda Kay Davidson (St. Martin’s Press, 1999)

 

 

2004 Program in Judaic Studies, The George Washington University
2142 G Street NW, Washington, DC 20052 | phone: (202) 994-2190
Site maintained by Sarah Mergel, judaic@gwu.edu. Last updated: 23 February 2005