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eBay item number:266773832437
Item specifics
- Condition
- Country/Region of Manufacture
- Hungary
- ISBN
- 9789633862735
- Publication Year
- 2019
- Format
- Trade Paperback
- Language
- English
- Book Title
- Jewish Cuisine in Hungary
- Item Length
- 9.3in
- Publisher
- Central European University Press
- Genre
- Cooking, Social Science
- Topic
- Regional & Ethnic / Jewish & Kosher, Regional & Ethnic / Hungarian, Anthropology / Cultural & Social
- Item Width
- 7.7in
- Item Weight
- 40.9 Oz
- Number of Pages
- 420 Pages
About this product
Product Information
Andr s Koerner refuses to accept that the vanished world of preShoah Hungarian Jewry and its cuisine should disappear virtually without a trace and feels compelled to reconstruct its culinary culture. His book presents eating habits not as isolated things, divorced from their social and religious contexts, but as organic parts of one's way of life. In the extraordinarily diverse world of Jews, what can and cannot be eaten is determined by not only absolute rules, but also by dietary traditions singular to only certain religious movements or to some communities. Even secularized Jews frequently preserved something from the typical flavors of their ancestors' cuisine. Their repertory of dishes and their culinary customs represented an integral part of the assimilated lifestyles and it is absolutely justified to include them in a study of Jewish cuisine. The richness and diversity of culinary traditions and eating habits of Hungarian Jewry up to the 1940s is discussed in ten chapters ranging from kashrut (the system of keeping the kitchen kosher) thru dishes for feasts to characteristic dishes. Although this book is primarily a cultural history and not a cookbook, it includes 79 recipes. They are featured here mainly as documents and less so as guides to practical cooking, though in cases their original texts are complemented with adaptations to the requirements of today's kitchens.
Product Identifiers
Publisher
Central European University Press
ISBN-10
9633862736
ISBN-13
9789633862735
eBay Product ID (ePID)
25038774441
Product Key Features
Book Title
Jewish Cuisine in Hungary
Format
Trade Paperback
Language
English
Topic
Regional & Ethnic / Jewish & Kosher, Regional & Ethnic / Hungarian, Anthropology / Cultural & Social
Publication Year
2019
Genre
Cooking, Social Science
Number of Pages
420 Pages
Dimensions
Item Length
9.3in
Item Width
7.7in
Item Weight
40.9 Oz
Additional Product Features
Reviews
This labor of love is also a work of erudition that demonstrates the importance of food as an area of serious study. While cookbooks abound, there is no other study of Jewish food that can compare with this book. Even as a work of scholarship, this volume whets the appetite. What we have here is not only comprehensive in its historical and regional scope, but also in attending to all aspects of Hungarian Jewish food culture. Indeed, as a social history of Hungarian food culture, this book examines the changing circumstances of Hungarian Jewish life and the many ways of being Hungarian and Jewish. The result is the most complete account of a Jewish food culture to date. As the author richly demonstrates, food is more than cuisine. The social and cultural practices, the meanings and feelings associated with food define it as much as the ingredients and their preparation. This is revealed in the minutely detailed descriptions of food and social life in memoirs, autobiographies, travel accounts, literature, and ethnographies, which are but a few of the many sources the author mines. - Barbara Kirshenblatt-Gimblett, Professor Emerita of Performance Studies at New York University and Chief Curator of the Core Exhibition at the POLIN Museum of the History of Polish Jews in Warsaw András Koerner's Jew ish Cuisine in Hungary paints a vivid portrait of prewar Jewish Hungary through its food, its bakers, its home-makers, and more. The focus on Jewish households and local businesses shifts the scholarly gaze from typical historical subjects to the realm of working people and women--fertile ground for meaningful inquiry. The book quotes extensively from memoirs, cookbooks, and periodicals of the time with each rich passage reveling in the minutiae of daily life. Koerner masterfully weaves together photos, objects, and eighty-three recipes plucked from rare historical cookbooks to transport the reader to Budapest in the late nineteenth and early twentieth centuries, to Hungarian Jewish holiday tables and rural goose farms. Ultimately, Koerner sheds new light on prewar Hungarian Jewish life by exploring the role food plays in its culture in such innovative ways, and so too does he help us understand the Hungarian Jewish place in broader Jewish food culture. Jewish Cuisine in Hungary will no doubt serve as an essential historical reference for years to come, while also modeling what's possible in the field of food scholarship. - Remarks by the judging panel of experts for the National Jewish Book Award, Food Writing and Cookbooks category., "Throughout his book Koerner will demonstrate that in the case of Hungarian Jews, as probably in that of other Jewish groups, cultural identities and processes are actually more strongly, vividly and immediately felt in a family's kitchen than in its Synagogue. András Koener's Jewish Cuisine in Hungary is richly illustrated with many photos and other reproductions of material-culture artifacts and symbols that together turn this book into a lively tour-guide of sorts to the culinary ethos of predominantly nineteenth-century Hungarian and Central-European secularizing/ed Jews."--Hungarian Cultural Studies "Readers looking for a typical cookbook may be alarmed when they dig into this gorgeous volume. While the subtitle advertises eighty-three authentic recipes, neither many of the ingredients (goose, carp, giblets, boiled beef) nor the techniques (stuffing goose necks, making pudding from smoked beef) seem particularly accessible. Yet this book is quite irresistible. Beyond the honesty and charm, it's Koerner's commitment to defying Nazi destruction, to saving Hungarian Jewish culture, that makes this book so compelling. Jewish Cuisine in Hungaryis righteous scholarship." --Jewish Book Council "This is a rigorously researched, engagingly written recreation of daily life filled with rarely seen photographs and pen and ink illustrations by Koerner himself. I adored this book.... Koerner focuses on the objects, food, and people that were an integral part of his great-grandmother's everyday existence. These alluring pages rescue a way of life from oblivion via an indelible portrait of an observant Jewish woman who serves as a representative of her entire community. Much is illuminated through her recipes and her great-grandson's loving illustrations."--The Arts Fuse "Andras Koerner, author of Jewish Book Award-winning Jewish Cuisine in Hungary, uses untouched culinary traditions to explore centuries of cultural history before the Holocaust. The 2019 Jewish Book Award in the inaugural category of food writing and cookbooks has been given to 'Jewish Cuisine in Hungary' by Andras Koerner. As Koerner told The Times of Israelin a phone conversation, the book 'offers a cultural history of the diversity of Hungarian Jewish cuisine before 1945.'" https://www.timesofisrael.com/flavor-of-prewar-hungarian-jewish-life-captured-in... --Rich Tenorio, The Times of Israel, This labor of love is also a work of erudition that demonstrates the importance of food as an area of serious study. While cookbooks abound, there is no other study of Jewish food that can compare with this book. Even as a work of scholarship, this volume whets the appetite. What we have here is not only comprehensive in its historical and regional scope, but also in attending to all aspects of Hungarian Jewish food culture. Indeed, as a social history of Hungarian food culture, this book examines the changing circumstances of Hungarian Jewish life and the many ways of being Hungarian and Jewish. The result is the most complete account of a Jewish food culture to date. As the author richly demonstrates, food is more than cuisine. The social and cultural practices, the meanings and feelings associated with food define it as much as the ingredients and their preparation. This is revealed in the minutely detailed descriptions of food and social life in memoirs, autobiographies, travel accounts, literature, and ethnographies, which are but a few of the many sources the author mines. - Barbara Kirshenblatt-Gimblett, Professor Emerita of Performance Studies at New York University and Chief Curator of the Core Exhibition at the POLIN Museum of the History of Polish Jews in Warsaw, "Throughout his book Koerner will demonstrate that in the case of Hungarian Jews, as probably in that of other Jewish groups, cultural identities and processes are actually more strongly, vividly and immediately felt in a family's kitchen than in its Synagogue. András Koener's Jewish Cuisine in Hungary is richly illustrated with many photos and other reproductions of material-culture artifacts and symbols that together turn this book into a lively tour-guide of sorts to the culinary ethos of predominantly nineteenth-century Hungarian and Central-European secularizing/ed Jews."--Hungarian Cultural Studies "Readers looking for a typical cookbook may be alarmed when they dig into this gorgeous volume. While the subtitle advertises eighty-three authentic recipes, neither many of the ingredients (goose, carp, giblets, boiled beef) nor the techniques (stuffing goose necks, making pudding from smoked beef) seem particularly accessible. Yet this book is quite irresistible. Beyond the honesty and charm, it's Koerner's commitment to defying Nazi destruction, to saving Hungarian Jewish culture, that makes this book so compelling. Jewish Cuisine in Hungary is righteous scholarship."--Jewish Book Council "This is a rigorously researched, engagingly written recreation of daily life filled with rarely seen photographs and pen and ink illustrations by Koerner himself. I adored this book.... Koerner focuses on the objects, food, and people that were an integral part of his great-grandmother's everyday existence. These alluring pages rescue a way of life from oblivion via an indelible portrait of an observant Jewish woman who serves as a representative of her entire community. Much is illuminated through her recipes and her great-grandson's loving illustrations."--The Arts Fuse, "András Koerner's Jewish Cuisine in Hungary paints a vivid portrait of prewar Jewish Hungary through its food, its bakers, its home-makers, and more. The focus on Jewish households and local businesses shifts the scholarly gaze from typical historical subjects to the realm of working people and women--fertile ground for meaningful inquiry. The book quotes extensively from memoirs, cookbooks, and periodicals of the time with each rich passage reveling in the minutiae of daily life. Koerner masterfully weaves together photos, objects, and eighty-three recipes plucked from rare historical cookbooks to transport the reader to Budapest in the late nineteenth and early twentieth centuries, to Hungarian Jewish holiday tables and rural goose farms. Ultimately, Koerner sheds new light on prewar Hungarian Jewish life by exploring the role food plays in its culture in such innovative ways, and so too does he help us understand the Hungarian Jewish place in broader Jewish food culture. Jewish Cuisine in Hungary will no doubt serve as an essential historical reference for years to come, while also modeling what's possible in the field of food scholarship."--National Jewish Book Award, "András Koerner's Jewish Cuisine in Hungarypaints a vivid portrait of prewar Jewish Hungary through its food, its bakers, its home-makers, and more. The focus on Jewish households and local businesses shifts the scholarly gaze from typical historical subjects to the realm of working people and women--fertile ground for meaningful inquiry. The book quotes extensively from memoirs, cookbooks, and periodicals of the time with each rich passage reveling in the minutiae of daily life. Koerner masterfully weaves together photos, objects, and eighty-three recipes plucked from rare historical cookbooks to transport the reader to Budapest in the late nineteenth and early twentieth centuries, to Hungarian Jewish holiday tables and rural goose farms. Ultimately, Koerner sheds new light on prewar Hungarian Jewish life by exploring the role food plays in its culture in such innovative ways, and so too does he help us understand the Hungarian Jewish place in broader Jewish food culture. Jewish Cuisine in Hungarywill no doubt serve as an essential historical reference for years to come, while also modeling what's possible in the field of food scholarship." --National Jewish Book Award, "Throughout his book Koerner will demonstrate that in the case of Hungarian Jews, as probably in that of other Jewish groups, cultural identities and processes are actually more strongly, vividly and immediately felt in a family's kitchen than in its Synagogue. András Koener's Jewish Cuisine in Hungary is richly illustrated with many photos and other reproductions of material-culture artifacts and symbols that together turn this book into a lively tour-guide of sorts to the culinary ethos of predominantly nineteenth-century Hungarian and Central-European secularizing/ed Jews."--Hungarian Cultural Studies "Readers looking for a typical cookbook may be alarmed when they dig into this gorgeous volume. While the subtitle advertises eighty-three authentic recipes, neither many of the ingredients (goose, carp, giblets, boiled beef) nor the techniques (stuffing goose necks, making pudding from smoked beef) seem particularly accessible. Yet this book is quite irresistible. Beyond the honesty and charm, it's Koerner's commitment to defying Nazi destruction, to saving Hungarian Jewish culture, that makes this book so compelling. Jewish Cuisine in Hungary is righteous scholarship."--Jewish Book Council "This is a rigorously researched, engagingly written recreation of daily life filled with rarely seen photographs and pen and ink illustrations by Koerner himself. I adored this book.... Koerner focuses on the objects, food, and people that were an integral part of his great-grandmother's everyday existence. These alluring pages rescue a way of life from oblivion via an indelible portrait of an observant Jewish woman who serves as a representative of her entire community. Much is illuminated through her recipes and her great-grandson's loving illustrations."--The Arts Fuse "Andras Koerner, author of Jewish Book Award-winning 'Jewish Cuisine in Hungary,' uses untouched culinary traditions to explore centuries of cultural history before the Holocaust. The 2019 Jewish Book Award in the inaugural category of food writing and cookbooks has been given to 'Jewish Cuisine in Hungary' by Andras Koerner. As Koerner told The Times of Israel in a phone conversation, the book 'offers a cultural history of the diversity of Hungarian Jewish cuisine before 1945.'" https://www.timesofisrael.com/flavor-of-prewar-hungarian-jewish-life-captured-in--Rich Tenorio, The Times of Israel
Table of Content
Preface Barbara Kirshenblatt-Gimblett Introduction Kashrut The Ritual Slaughter of Animals The Kashering of Meat at Home Separating Dairy and Meat Dishes Pareve (Neither Meat, nor Dairy) Dishes and Ingredients Kosher Wine Kosher Milk and Dairy Products Giving up the Kashrut Rules Christian Views of the Kashrut Ashkenazi Jewish Kitchen Ashkenazi and Sephardi Jewry A Short History of the Ashkenazi Kitchen Hungarian Jewish Kitchen Seventeenth-Century Sephardi Influence Nineteenth-Century Gastronomic Writers Handwritten Recipe Collections Nineteenth-Century Cookbooks Nineteenth-Century Pioneers of Jewish Ethnography Turn-of-the-Century Recipe Competition Food and Increasing Secularization Cookbooks in the First Half of the Twentieth Century Post-1945 Cookbooks about Prewar Cooking Some Characteristics of the Hungarian Jewish Kitchen Food and Hungarian Jewish Identity Hungarian Influence in the Jewish Kitchen of Other Countries Regional and Cultural Differences The Northeastern Regions and the Galician/Polish/Ukrainian Influence Western Hungary and the Austrian/German Influence The Northwestern Regions and the Bohemian/Moravian/Slovakian Influence The Southern Regions and the Serbian/Croatian Influence Transylvania and the Romanian Influence Weekdays and Holidays Dishes of the Weekdays Shabbat Dishes Dishes for the Holiday of the New Moon Dishes of Rosh Hashanah Yom Kippur - Dishes Before and After the Fast Dishes of Sukkot Dishes of Simchat Torah Dishes of Hanukkah Purim Dishes Dishes for Pesach Shavuot Dishes Dishes for the Dairy Days and for the End of the Tisha B''av Fasting Dishes for the Birth of a Boy Cakes for the First Day of Cheder Cakes to Celebrate a Boy''s Exam in a Cheder Dishes for Bar Mitzvah Dishes for Engagements and Weddings Dishes for Mourning Ceremonies Households Rural and Small-Town Households Keeping Geese Urban Households Canning Maids The Role of Cooking in the Lives of Jewish Women Kitchen Furniture and Equipment Dishes, Tableware, and Tablecloths Ritual Plates, Cups, and Table Linen Domestic Hospitality and Banquets Dinner and Supper Guests, Home Parties, Salons Banquets, Celebratory Meals Rules of Good Manners at Meals Jewish Places of Hospitality Kosher Restaurants and Boardinghouses Coffeehouses, Coffee Shops, and Pastry Shops Jewish Soup Kitchens Food Industry and Trade Kosher Food Factories Kosher Wine Producers and Merchants Food Shops and Street Vendors Food Markets Characteristic Dishes Challah Gefilte Fish Boiled Beef Chopped Eggs Cholent Kugel Ganef Stuffed Goose Neck Tzimmes Goose Giblets with Rice Pilaf Walnut Fish Flódni Kindli Hamantasche Matzo Balls Chremsel Epilogue Appendices Jewish Cookbooks Published in Hungary before 1945: A Bibliography Authors of the Handwritten Recipe Collections Used in This Book List of Quoted Recipes Acknowledgements Selected Bibliography Sources of Pictures Index of Names
Copyright Date
2019
Intended Audience
Trade
Illustrated
Yes
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eBay item number:266773832437
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