Kneidalach, Paprika and the Spanish Omelet Jewish Food and Identity in Barcelona Today
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Abstract
This chapter focuses on the construction and expression of Jewish identity through food in current-day Barcelona based on historical research and anthropological fieldwork. The Jewish population of Barcelona is at once small and vastly diverse, consisting of immigrants from Morocco, Turkey, Argentina, the United States, Poland, and many other countries. This chapter examines how the food habits and customs of these diverse populations interact with each other. It focuses on the culinary and cultural fusion―or lack thereof―between the Ashkenazi and Sephardic communities of Barcelona, the observance of kashrut on a collective and individual level, and the conceptualization of ‘Jewish food’ as a cultural term even when it is difficult to pinpoint exactly what the term ‘Jewish food’ means. For today’s Jewish population in Barcelona, is ‘Jewish food’ a reality, a fabrication based on nostalgia, or a re-creation of a lost identity?
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91–103
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978-1-84888-324-6
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Link to article (paywalled), Kneidalach, Paprika and the Spanish Omelet Jewish Food and Identity in Barcelona Today
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Kneidalach, Paprika and the Spanish Omelet Jewish Food and Identity in Barcelona Today. . 2014: 91–103. https://archive.jpr.org.uk/10.1163/9781848883246_010
