Records Of The Trials Of The Spanish Inquisition In Ciudad Real The Trials Of 1512 1527 In Toledo
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Records of the Trials of the Spanish Inquisition in Ciudad Real: The trials of 1494-1512 in Toledo
Author | : Haim Beinart |
Publisher | : |
Total Pages | : 620 |
Release | : 1974 |
Genre | : Inquisition |
ISBN | : |
V. 4 (Documents, Bibliographical Notes, Indexes) published in 1985.
Records of the Trials of the Spanish Inquisition in Ciudad Real. Volume One. 1483-1485.
Author | : Haim Beinart |
Publisher | : Brill Archive |
Total Pages | : 690 |
Release | : 1974 |
Genre | : Inquisition |
ISBN | : |
Records of the Trials of the Spanish Inquisition in Ciudad Real: 1483-1485
Author | : Haim Beinart |
Publisher | : |
Total Pages | : 684 |
Release | : 1974 |
Genre | : Inquisition |
ISBN | : |
V. 4 (Documents, Bibliographical Notes, Indexes) published in 1985.
Records of the Trials of the Spanish Inquisition in Ciudad Real
Author | : Haim Beinart |
Publisher | : |
Total Pages | : 788 |
Release | : 1974 |
Genre | : Religion |
ISBN | : |
V. 4 (Documents, Bibliographical Notes, Indexes) published in 1985.
Jews, Food, and Spain
Author | : Hélène Jawhara Piñer |
Publisher | : Academic Studies PRess |
Total Pages | : 271 |
Release | : 2022-11-22 |
Genre | : Cooking |
ISBN | : 1644699206 |
2022 National Jewish Book Award Finalist for Sephardic Culture A fascinating study that will appeal to both culinarians and readers interested in the intersecting histories of food, Sephardic Jewish culture, and the Mediterranean world of Iberia and northern Africa. In the absence of any Jewish cookbook from the pre-1492 era, it requires arduous research and a creative but disciplined imagination to reconstruct Sephardic tastes from the past and their survival and transmission in communities around the Mediterranean in the early modern period, followed by the even more extensive diaspora in the New World. In this intricate and absorbing study, Hélène Jawhara Piñer presents readers with the dishes, ingredients, techniques, and aesthetic principles that make up a sophisticated and attractive cuisine, one that has had a mostly unremarked influence on modern Spanish and Portuguese recipes.