How does food tell the story of Sephardic identity from the medieval period to the present? This is exactly the question we will be exploring through this 4-class cooking series led by Sara M. Gardner. Through discussion of primary source texts and hands-on experimentation with medieval and modern recipes, this class will offer participants a comprehensive introduction to Sephardic food and identity throughout time and place. Over the course of the four sessions, we will look at and cook from premodern sources (such as the Jewish recipes in a 13th-century Andalusi Muslim cookbook and Inquisitorial registers) as much as modern texts (including 16th-century Spanish fiction and Ladino songs). This class welcomes participants of all backgrounds to join the discussion, from those with Sephardic roots seeking to expand their culinary repertoire to those who are looking to learn about this delicious corner of the greater Jewish diaspora. There are no pre-requisites to join the class, but please do let your instructor know about any potential food allergies so the recipes can be adjusted accordingly. Participants will receive a sheet with the texts and recipes for class at each session.

Tickets are available for just this session, or purchase tickets for all 4 sessions and receive an 18& discount!

Please note, this class is not eligible for discount codes. If the ticket price is cost prohibitive please reach out to us!

Sara M. Gardner is a doctoral candidate in the Department of Spanish and Portuguese Studies at the University of Minnesota. Her work focuses on the culinary heritage and cultural identity of the Sephardic Jews. Previously, she served as the Collaborations Manager for the Jewish Arts Collaborative and the Associate Director for Young Adult Programs at Hebrew College in Newton, Massachusetts. From 2016-2017, Sara lived and researched medieval Sephardic culinary heritage in Spain as a Fulbright Graduate Research Scholar. She has presented her work at various international conferences, including the Modern Language Association, the Oxford Symposium on Food & Cookery, and the Dublin Gastronomy Symposium. Sara is also a published cookbook author; her first cookbook is entitled The Rosh Hashanah Seder Cookbook: Stories and Recipes from the Reform Jewish Community of Madrid (2018). When she's not in the archive or writing her dissertation, Sara loves to paint watercolors, FaceTime with her niblings, and to experiment with Jewish diasporic flavors in her kitchen.

Who are these classes for?

Our classes are for everyone—whether you’re brand new to the topic or have been engaging with it for years, we encourage participation from people of all backgrounds, identities, and experience levels. Unless otherwise noted, no prior knowledge or experience is needed. Not sure if a class is for you? Email us at Learning@Lehr.haus!

Can I eat during class?

While we do not serve food in the study, you are welcome to order and enjoy drinks during class and join us for a meal before or after class. We highly recommend making a reservation if you know you'll be dining with us. Visit www.lehr.haus/reservation to check availability and book a table.

Contact the host of Savoring Sepharad: A Culinary-Textual Journey from Medieval Iberia to the Modern Diaspora