Lecture
Dr Hilary Pomeroy
Food and Sephardi Identity: Aubergines, Cardamom and a Drizzle of Honey
Summary
A culinary culture is very much more than just recipes. It is a prime means of identity. Sephardic cuisine distinguishes the unique religious, familial, and social customs of the Sephardi from those of the Ashkenazi, while also revealing the bonds that link generations across borders and centuries.
Dr Hilary Pomeroy
Dr Pomeroy holds a PhD from the department of Hispanic Studies, Queen Mary University of London and is teaching fellow emerita in the Department of Hebrew and Jewish Studies, University College London. She has been an invited speaker at universities and institutions throughout Europe and has published numerous articles on Sephardi culture.