Evento

EL LEGADO DE SEFARAD. SEPHARDIC (Judeo-Spanish) CULINARY CONFERENCE

FREE and open to the public but reservations are required.
RSVP at http://www.brownpapertickets.com/
Space is limited so please save your spot early!
All tickets will be held at the door.
For more information please visit http://chicago.cervantes.es
The event is first come, first served and capacity is limited. We only allow late admittance during a pre-determined program break.

The cuisine of the Sephardi Jews is an assortment of cooking traditions that developed among the Jews of Spain and Portugal, and those of this Iberian origin who were dispersed in the Sephardic Diaspora, and ultimately became the Eastern Sephardim and North African Sephardim as they settled throughout the Mediterranean in places such as Turkey, Greece, the Balkans, as well as the Arab countries of West Asia and North Africa. Cuisine of the Sephardi Jews also includes the cuisine of those who became the Western Sephardim who settled in Holland, England, and from these places elsewhere.

As with other Jewish ethnic divisions composing the Jewish Diaspora, Sephardim cooked foods that were popular in their countries of residence, adapting them to Jewish religious dietary requirements known as kashrut. Their choice of foods was also determined by economic factors, with many of the dishes based on inexpensive and readily available ingredients.
Five centuries of a flavorful exile: the unique heritage of Sephardic gastronomy, the neighboring flavors that influenced the Jewish cuisine, and the ingenious adaptation into the Mexican culture.

Tamar Fasja Unikel
A Baker, Blogger, Stylist, and Mexican living in Chicago. Her blog (Ssugarpill) is a constant reminder and revision of her Sephardic, Ashkenazi, and Mexican heritage, where she explores food in a personal and always contemporary way. She worked as a stylist and studied Fashion Design in Mexico City, while at the same time starting her business, LittleMissCupcakes, selling decorated cakes and cupcakes from home. After moving to Chicago, she has been cooking, teaching, and catering, always mindful of her roots and traditions.