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Sephardic Food It Aint Falafel

April 28, 2005 -- Janet Amateau announces the launch of www.SephardicCooking.com, a lively and informative website devoted to Judeo-Spanish cuisine.



Emphasizing food appreciation and education, the site will offer information on Sephardic cooking as it has evolved in different countries, its surprising influence on world cuisine (for example fish and chips with vinegar) and updates on Amateau's own Sephardic cooking classes, which she teaches in Europe and the United States. As the site expands, readers will be able to sample recipes from the classes and to access links to pertinent websites.



Amateau, who is Sephardic, calls Sephardic food "the original Mediterranean fusion cuisine"TM, noting its melding of Jewish traditions and Iberian culinary predilections with the new and different tastes and ingredients that were found in the countries of the second Diaspora (the expulsion of Jews imposed by the Spanish Inquisition).



The Island of Rhodes is the first region to be featured. "Rhodeslese Sephardic cooking is unique in that it combines three traditions: Judeo-Spanish, Turkish and Greek," explains Amateau. "There's a subtle complexity of flavor and texture that is utterly fabulous and very different from what people have come to expect from Mediterranean food."



Amateau has created menus for landmark restaurants and hotels including New York's Tavern on the Green and the Brown Palace Hotel in Denver. "In my classes I teach the traditional recipes I was raised on and I show people how to apply this style creatively to their own cooking," she says. "Sephardic food isn't widely known or understood and it should be; it's varied, delicious and healthful, sophisticated but easy to make, and historically and culturally significant. For all of these reasons it merits promoting and enjoying. The website will allow me to introduce it to more people -- and who doesn't like to discover fabulous food"



Contact:

Janet Amateau

011.34.637.255.680

http://www.SephardicCooking.com

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