Cured goose or duck bears a resemblance to salted pork. The recipe is based on Sephardic Jewish recipes from the Inquisition era.

Cured goose or duck bears a resemblance to salted pork. The recipe is based on Sephardic Jewish recipes from the Inquisition era.

A recipe from Prof. Ana Gomez-Bravo’s Converso Cookbook is featured in Tablet Magazine as a tasty option for your Thanksgiving meal!

“Try Some Jewish Ham This Thanksgiving” (Nov. 24) suggests trying the medieval Sephardic recipe for salt-cured duck or goose, known as ecina de ansarón or ansarón cecinado. All of the recipes in Gomez-Bravo’s online cookbook are drawn from Inquisition-era sources, and are accompanied by blog posts explaining the history behind each dish. Her project was supported by the Stroum Center’s Faculty Digital Fellowship, which helps Jewish Studies professors boost their public scholarship using new media.

Read Hannah Pressman’s full article in Tablet, and explore Prof. Gomez-Bravo’s wonderful resource on converso culture and history. Mashala (congratulations) to Prof. Gomez-Bravo for this well-deserved recognition!

 

 

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