Ebook Free A Drizzle of Honey : The Lives and Recipes of Spain's Secret Jews, by David M. Gitlitz
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A Drizzle of Honey : The Lives and Recipes of Spain's Secret Jews, by David M. Gitlitz
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From Publishers Weekly
A husband-and-wife team of University of Rhode Island professors presents a cookbook of medieval recipes that is, more significantly, a document of religious persecution during the Spanish Inquisition. Sixteen pages of endnotes and a six-page bibliography attest to its authority. Thousands of Iberian Jews were forced to convert to Christianity in the late 15th century, and while many assimilated, others clung to earlier customs?including dietary edicts. Gitlitz and Davidson report trial testimonies in which crypto-Jews?those who secretly struggled to maintain their Jewish identity and customs?were betrayed by what they ate, what they wouldn't eat and how their food was prepared. Recipes reconstructed for today's kitchens include dishes such as Isabel Gonzalez's Eggplant and Onion Stew and Blanca Ramierez's Meatball Stew. Another revealing dish is Radishes and Stuffed Crop, skin from chicken necks stuffed with radishes and herbs. Many meals reflect a fondness for the sweetness of honey and the savory blend of herbs and spices. They range from Mayor Gonzalez's Cold White Lamb Casserole, made with rose water, cinnamon and almond milk, to five different matzas, including one with mashed chestnuts. Gitlitz and Davidson offer an erudite look into both culinary and Jewish history. Copyright 1998 Reed Business Information, Inc.
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From Library Journal
The "secret Jews" are the Iberian Jews who were forcibly converted to Catholicism under the Spanish Inquisition but still maintained Jewish religious practices in the privacy of their homes. Since this was strictly forbidden, the courts devoted a lot of time to ferreting out the "secret Jews," using the testimony of neighbors, servants, and family members. The authors, specialists in Spanish history and culture, have written a meticulously researched scholarly work focusing on this aspect of the Inquisition, using a variety of primary sources but relying mostly on the testimony of those questioned and often sentenced to imprisonment or worse. From these sources, they have re-created dozens of medieval recipes. While their efforts to discover and preserve this aspect of Jewish heritage are laudable, perhaps the idea of a cookbook was misguided. A recipe headnote that concludes "Maria went to the stake on November 20, 1486" is unlikely to make many readers feel like making Maria Sanchez's Greens. For religious/cultural history collections and some specialized cookery collections.Copyright 1999 Reed Business Information, Inc.
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Product details
Hardcover: 332 pages
Publisher: St. Martin's Press; 1st edition (January 15, 1999)
Language: English
ISBN-10: 0312198604
ISBN-13: 978-0312198602
Product Dimensions:
7.8 x 1.1 x 9.5 inches
Shipping Weight: 2 pounds
Average Customer Review:
4.3 out of 5 stars
21 customer reviews
Amazon Best Sellers Rank:
#680,362 in Books (See Top 100 in Books)
I came across this in the shelves the other day and was mesmerized. David Gitlitz and Linda Kay Davidson are a husband and wife team and teachers at the the University of Rhode Island. David is a past winner of the 1996 National Jewish Book Award, and he is a specialist in aljamas (jewish neighborhoods), the converso/crypto Jews, the anusim (forced converts) and the meshumadim (willing coverts). Using cookbooks and Inquisition documents in Spanish, Portuguese and Catalan (including the rare 13th Century Al Andalus cookbook of the Cocina Hispano-Magribi), the authors have recreating over 90 recipes of the Converso jewish community. During the Inquisitions in the Iberian peninsula, Jews and Moslems were killed, exiled, or converted. Some of the converted remained Jewish or Moslem and became Crypto-Jews, Crypto-Moslems, or Conversos. Spain expelled Jews in 1492 (you know, when Columbus sailed the Ocean Blue); Portugal expelled Jews in 1497. The recipes are well categorized, and make use of lamb, beef, fish, eggplant, greens, turnips, chickpeas, as well as mace, cinnamon, ginger, lavender, rue, portulaca, and dozens of other spices. Most recipes include histories and characters of the period, which is the prime motivation to purchase this book. For example, along of the recipes of Beatrice Nunez, we learn that she was arrested in 1485. Her maid turned her in to the Inquisition for the crime of maintaining a kosher kitchen. She also prepared a Sabbath stew of lamb, chickpeas and eggs. Proof enough to have her burned at the stake. Among my favorite recipes is Mayor Gonzalez's Egg and Carrot Casserole. She was imprisoned in 1483 for killing a goose in "the Jewish way." Then there is Juan Sanchez's hamin of chickpeas, spinach and cabbage; and Maria de Luna's rasquillas, honey pastries that she prepared for the post-Yom Kippur fast. She was arrested in 1505 for this crime. There is also Juan de Teva's Roast Lamb dish. Juan's father was a rabbi who was burned to death i n1484. The authors also include the Roast Chicken with Fruit and Almori recipe of Anton de Montoro. Senor de Montoro was a rag merchat in Cordoba, but is most well known as being the converso poet to the Court of Queen Isabel of Castile. De Montoro was accused of preparing stuffed radishes (a Jewish dish) and Pollo Judio (jewish chicken). Easily, this is among the top three Jewish Cookbooks of the year.
I was excited when I first heard about this book, but when I got a copy, I was quite disappointed.First the good... the recipes produce tasty dishes.But they are not the recipes of Spain's Jews, secret or public.These are recipes invented by the authors with a minimum of supporting evidence, or, in fact, most of the time, none at all.They are based for the most part on the testimony of people who turned in Conversos for being "secrect Jews". The mere mention of, oh, say, chick peas and honey, has led the authors to invent a recipe that includes these ingredients.If you are truly interested in the history the food eaten by Spain's Jews, you will not learn much. If you want some nice Spainish-style recipes eaten by Jews, you'll probably do better skipping the sad tales of betrayal and torture and buying a modern Sephardic cookbook.
One of the ways I became pretty certain that my family were of Spanish-Jewish origin was an outline of their eating habits. I had heard that if one ate or prepared various foods, or omitted others, it could be used as evidence against him or her at an Inquisition trial. A Drizzle of Honey could have served as a map of my grandmother's kitchen, and I had some intensely personal reading experiences.My grandmother, for example, prepared the fairly unpopular vegetable, Swiss Chard, at least once, if not two times, a week and I linked it to the fact that Swiss Chard was one of those foods that could incriminate one as a crypto Jew. From among the Swiss Chard recipes in the book, I found to my delight that one is a version of a dish my grandmother regularly cooked.The strongest points of this work are the usability of the recipes and the commentary--a history, in fact--accompanying them. The recipes are clear and "followable," unlike some found in similar cookbooks, that is, cookbooks that claim to resuscitate an ancient cusine in the present-day idiom but cause you to find yourself searching for arcane ingredients through mail-order houses that no longer exist. All recipes are "doable."But it is more than a cookbook--it is a history book, bringing readers into close, personal contact with actual historical figures through their Inquisition testimony, or the testimony of their accusers. It was particularly chilling for me to read, knowing that my forbears could easily have been among the "criminals." These recipes honor their original authors by assuming their names, a personal touch that links readers to a tasteful tradition composed of distinctive individuals whose stories finally get told through what they cooked.Addendum: Since I wrote this review, I have had my DNA tested, and learned that I was correct in my assumptions about my family's crypto-Jewish origins. I have more Jewish DNA than any other ethnicity. Learning this has made this book even more special to me than it had been before.
This is a well researched book with many interesting recipes and historical comments by reputable scholars. I was looking forward to a celebration of the rich interchange between the Jewish, Catholic and Moorish communities of Spain experienced for centuries on end. Jewish consciousness permeates much of Spanish culture from Alfonso El Sabio, to Teresa of Avila etc. That is what I was looking for: something which would be a means of understanding and bridge-building.I am sad to say that beginning with the first sentence on the dust cover there is a fixation on the victimhood of Jews in Spain. Rather than celebrating a wonderful interweaving of cultures the book chose to reinforce age-old prejudices. It is one more example of a centuries old tradition that tars the Christian Spaniards with the brush of persecution and perpetuates the myth of "Black Spain".
Love it and am currently cooking a feast out of it.
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