The ‘Sephardic Flavors and Aromas’ exhibition, dedicated to Sephardic cuisine and history, has been opened in the Quincentennial Foundation Museum of Turkish Jews in Istanbul, exploring the tantalizing culinary legacy of Sephardic culture through historical notes and gastronomic discoveries.
With its unique blend of Spanish and Ottoman influences, Sephardic culture has left an indelible mark on Istanbul’s language, music, art and cuisine. From the haunting melodies of Ladino ballads to the mouth-watering aromas of traditional Sephardic dishes, the sights, sounds, and flavors of the Sephardic community, Istanbul offers a captivating glimpse into a rich and complex cultural heritage.
To celebrate this deep-rooted tie between the two cultures, a new exhibition has been dedicated to Sephardic cuisine and history has been opened in the Quincentennial Foundation Museum of Turkish Jews, with the collaboration of the Red de Juderias de España (“the Network of Jewish Quarters”), the Spanish Embassy and the Istanbul Cervantes Institute as part of their efforts to research and preserve Sephardic culture.
The exhibition hosted was prepared based on the work called “Sephardic Flavors and Aromas” (“Sabores de Sefarad”) written by chef and food photographer Javier Zafra. Through historical notes, gastronomic discoveries, and thought-provoking images, the exhibition explores the tantalizing culinary legacy of Sephardic culture. From savory stews and vegetable dishes to decadent desserts, the collection offers a sensory feast for the eyes and the palate, showcasing the rich tapestry of Sephardic cuisine in all its glory.
( World Jewish Congress)
