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Author: András Koerner Publisher: Central European University Press ISBN: 9633862744 Category : Social Science Languages : en Pages : 432
Book Description
Winner of the 2019 National Jewish Book Award in the category of Food Writing & Cookbooks. The author refuses to accept that the world of pre-Shoah Hungarian Jewry and its cuisine should disappear almost without a trace and feels compelled to reconstruct its culinary culture. His book―with a preface by Barbara Kirshenblatt-Gimblett―presents eating habits not as isolated acts, divorced from their social and religious contexts, but as an organic part of a way of life. According to Kirshenblatt-Gimblett: “While cookbooks abound, there is no other study that can compare with this book. It is simply the most comprehensive account of a Jewish food culture to date.” Indeed, no comparable study exists about the Jewish cuisine of any country, or―for that matter―about Hungarian cuisine. It describes the extraordinary diversity that characterized the world of Hungarian Jews, in which what could or could not be eaten was determined not only by absolute rules, but also by dietary traditions of particular religious movements or particular communities. Ten chapters cover the culinary culture and eating habits of Hungarian Jewry up to the 1940s, ranging from kashrut (the system of keeping the kitchen kosher) through the history of cookbooks, the food traditions of weekdays and holidays, the diversity of households, and descriptions of food and hospitality industries to the history of some typical dishes. Although this book is primarily a cultural history and not a cookbook, it includes 83 recipes, as well as nearly 200 fascinating pictures of daily life and documents.
Author: András Koerner Publisher: Central European University Press ISBN: 9633862744 Category : Social Science Languages : en Pages : 432
Book Description
Winner of the 2019 National Jewish Book Award in the category of Food Writing & Cookbooks. The author refuses to accept that the world of pre-Shoah Hungarian Jewry and its cuisine should disappear almost without a trace and feels compelled to reconstruct its culinary culture. His book―with a preface by Barbara Kirshenblatt-Gimblett―presents eating habits not as isolated acts, divorced from their social and religious contexts, but as an organic part of a way of life. According to Kirshenblatt-Gimblett: “While cookbooks abound, there is no other study that can compare with this book. It is simply the most comprehensive account of a Jewish food culture to date.” Indeed, no comparable study exists about the Jewish cuisine of any country, or―for that matter―about Hungarian cuisine. It describes the extraordinary diversity that characterized the world of Hungarian Jews, in which what could or could not be eaten was determined not only by absolute rules, but also by dietary traditions of particular religious movements or particular communities. Ten chapters cover the culinary culture and eating habits of Hungarian Jewry up to the 1940s, ranging from kashrut (the system of keeping the kitchen kosher) through the history of cookbooks, the food traditions of weekdays and holidays, the diversity of households, and descriptions of food and hospitality industries to the history of some typical dishes. Although this book is primarily a cultural history and not a cookbook, it includes 83 recipes, as well as nearly 200 fascinating pictures of daily life and documents.
Author: András Koerner Publisher: Central European University Press ISBN: 9633864305 Category : Cooking Languages : en Pages : 272
Book Description
The seven essays in this volume focus such previously unexplored subjects as the world’s first cookbook printed in Hebrew letters, published in 1854, and a wonderful 19th-century Jewish cookbook, which in addition to its Hungarian edition was also published in Dutch in Rotterdam. The author entertainingly reconstructs the history of bólesz, a legendary yeast pastry that was the specialty of a famous, but long defunct Jewish coffeehouse in Pest, and includes the modernized recipe of this distant relative of cinnamon rolls. Koerner also tells the history of the first Jewish bookstore in Hungary (founded as early as in 1765!) and examines the influence of Jewish cuisine on non-Jewish food. In this volume András Koerner explores key issues of Hungarian Jewish culinary culture in greater detail and more scholarly manner than what space restrictions permitted in his previous work Jewish Cuisine in Hungary: A Cultural History, also published by CEU Press, which received the prestigious National Jewish Book Award in 2020. The current essays confirm the extent to which Hungarian Jewry was part of the Jewish life and culture of the Central European region before their almost total language shift by the turn of the 20th century.
Author: András Koerner Publisher: Central European University Press ISBN: 9633861489 Category : Social Science Languages : en Pages : 250
Book Description
This book documents the physical aspects of the lives of Hungarian Jews in the late 19th and early 20th centuries: the way they looked, the kind of neighborhoods and apartments they lived in, and the places where they worked. The many historical photographs—there is at least one picture per page—and related text offers a virtual cross section of Hungarian society, a diverse group of the poor, the middle-class, and the wealthy. Regardless of whether they lived integrated within the majority society or in separate communities, whether they were assimilated Jews or Hasidim, they were an important and integral part of the nation. We have surprisingly few detailed accounts of their lifestyles—the world knows more about the circumstances of their deaths than about the way they lived. Much like piecing together an ancient sculpture from tiny shards found in an excavation, Koerner tries to reconstruct the many diverse lifestyles using fragmentary information and surviving photos.
Author: Lynn Kirsche Shapiro Publisher: ISBN: 9780989847902 Category : Cooking, Hungarian Languages : en Pages : 280
Book Description
Hungarian/Czechoslovakian Jewish family recipes with family story and history of life in Hungary and Czechoslovakia before, during and after the Holocaust
Author: Janna Gur Publisher: Schocken ISBN: 0805243097 Category : Cooking Languages : en Pages : 242
Book Description
The author of the acclaimed The Book of New Israeli Food returns with a cookbook devoted to the culinary masterpieces of Jewish grandmothers from Minsk to Marrakesh: recipes that have traveled across continents and cultural borders and are now brought to life for a new generation. For more than two thousand years, Jews all over the world developed cuisines that were suited to their needs (kashruth, holidays, Shabbat) but that also reflected the influences of their neighbors and that carried memories from their past wanderings. These cuisines may now be on the verge of extinction, however, because almost none of the Jewish communities in which they developed and thrived still exist. But they continue to be viable in Israel, where there are still cooks from the immigrant generations who know and love these dishes. Israel has become a living laboratory for this beloved and endangered Jewish food. The more than one hundred original, wide-ranging recipes in Jewish Soul Food—from Kubaneh, a surprising Yemenite version of a brioche, to Ushpa-lau, a hearty Bukharan pilaf—were chosen not by an editor or a chef but, rather, by what Janna Gur calls “natural selection.” These are the dishes that, though rooted in their original Diaspora provenance, have been embraced by Israelis and have become part of the country’s culinary landscape. The premise of Jewish Soul Food is that the only way to preserve traditional cuisine for future generations is to cook it, and Janna Gur gives us recipes that continue to charm with their practicality, relevance, and deliciousness. Here are the best of the best: recipes from a fascinatingly diverse food culture that will give you a chance to enrich your own cooking repertoire and to preserve a valuable element of the Jewish heritage and of its collective soul. (With full-color photographs throughout.)
Author: András Koerner Publisher: Central European University Press ISBN: 9633867215 Category : Social Science Languages : en Pages : 241
Book Description
András Koerner is the author of a number of critically acclaimed, award-winning CEU Press titles on the cultural history of Hungarian Jews and Jewish cuisine. This volume continues that tradition by discussing the phenomenon of exhibits on Jewish culinary culture in museums and galleries around the world. The first part of the book provides an overview of the cultural history of "foodism" and the proliferation of Jewish museums. In addition, it examines the role of cuisine in Jewish identity. It offers an analysis of the history and recent examples of exhibitions on Jewish culinary culture, a subject that has not received scholarly attention until now. The second part complements this by offering a detailed case study of the book’s subject. It showcases a 2022 exhibition in Budapest on the History of Hungarian Jewish Culinary Culture. András Koerner was the co-curator of the show, thus he is able to offer an insider’s account of its implementation – concept, scope, goals, audience, and design. He also openly discusses the compromises made and mistakes committed in the exhibition’s preparatory work. This subjective account, quite different from the dry objectivity of catalogues, offers an unusual, behind-the-scenes look at how a complex exhibition like this is prepared. At the same time, the book’s appendix includes images of the display boards and some of the exhibited objects – thus it can also stand for a valuable ex-post catalogue.
Author: Alana Newhouse Publisher: Hachette UK ISBN: 1579659276 Category : Cooking Languages : en Pages : 483
Book Description
“Your gift giving problems are now over—just stock up on The 100 Most Jewish Foods. . . . The appropriate gift for any occasion.” —Jewish Book Council “[A] love letter—to food, family, faith and identity, and the deliciously tangled way they come together.” —NPR’s The Salt With contributions from Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Yotam Ottolenghi, Tom Colicchio, Maira Kalman, Melissa Clark, and many more! Tablet’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.
Author: Rick Steves Publisher: Rick Steves ISBN: 1631216120 Category : Travel Languages : en Pages : 662
Book Description
You can count on Rick Steves to tell you what you really need to know when traveling in Budapest. Following this book's self-guided walks, you'll explore Europe's most underrated city. Soak with Hungarians in a thermal bath, sample paprika at the Great Market Hall, and take a romantic twilight cruise on the Danube. Wander through the opulence of Budapest's late-19th-century Golden Age. View relics of the bygone communist era at Memento Park. For a break, head into the countryside for Habsburg palaces and Hungarian folk villages. Rick's candid, humorous advice will guide you to good-value hotels and restaurants. He'll help you plan where to go and what to see, depending on the length of your trip. You'll learn which sights are worth your time and money and how to get around like a local. More than just reviews and directions, a Rick Steves guidebook is a tour guide in your pocket.
Author: András Koerner
Author: András Koerner
Author: András Koerner
Author: András Koerner
Author: András Koerner
Author: Lynn Kirsche Shapiro
Author: András Körner
Author: Janna Gur
Author: András Koerner
Author: Alana Newhouse
Author: Rick Steves