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Author: András Koerner
Publisher: Central European University Press
ISBN: 9633867215
Category : Social Science
Languages : en
Pages : 241
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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: András Koerner
Publisher: Central European University Press
ISBN: 9633867215
Category : Social Science
Languages : en
Pages : 241
Get Book Here
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: Gabrielle Rossmer Gropman
Publisher: Brandeis University Press
ISBN: 1512601152
Category : Cooking
Languages : en
Pages : 294
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Book Description
This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans-a mother-daughter author pair-have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant _migr_ community of Washington Heights in New York City in the 1940s and 1950s. Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.
Author: Richard I. Cohen
Publisher: Oxford University Press
ISBN: 019993424X
Category : Art
Languages : en
Pages : 374
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Book Description
"The Avraham Harman Institute of Contemporary Jewry, the Hebrew University of Jerusalem."
Author: Magdalena Maślak
Publisher:
ISBN: 9788396193155
Category : Jewish cooking
Languages : en
Pages : 0
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Book Description
Author: Daniel J. Walkowitz
Publisher: Rutgers University Press
ISBN: 0813596068
Category : History
Languages : en
Pages : 305
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Book Description
Part travelogue, part social history, and part family saga, this book investigates the politics of heritage tourism and collective memory. Acclaimed historian Daniel J. Walkowitz visits key Jewish heritage sites from Berlin to Belgrade to Warsaw to New York to discover which stories of the Jewish experience get told and which get silenced.
Author: Chloe Paver
Publisher: Springer
ISBN: 3319770845
Category : History
Languages : en
Pages : 311
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Book Description
This book is the first full-length study of the museum object as a memory medium in history exhibitions about the Nazi era, the Second World War, and the Holocaust. Over recent decades, German and Austrian exhibition-makers have engaged in significant programmes of object collection, often in collaboration with witnesses and descendants. At the same time, exhibition-makers have come to recognise the degree to which the National Socialist era was experienced materially, through the loss, acquisition, imposition, destruction, and re-purposing of objects. In the decades after 1945, encounters with material culture from the Nazi past continued, both within the family and in the public sphere. In analysing how these material engagements are explored in the museum, the book not only illuminates a key aspect of German and Austrian cultural memory but contributes to wider debates about relationships between the human and object worlds.
Author: Avi Y. Decter
Publisher: Rowman & Littlefield
ISBN: 1442264365
Category : Business & Economics
Languages : en
Pages : 249
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Book Description
Jews are part and parcel of American history. From colonial port cities to frontier outposts, from commercial and manufacturing centers to rural villages, and from metropolitan regions to constructed communities, Jews are found everywhere and throughout four centuries of American history. From the early 17th century to the present, the story of American Jews has been one of immigration, adjustment, and accomplishment, sometimes in the face of prejudice and discrimination. This, then, is a narrative of minority-majority relations, of evolving norms and traditions, of ongoing conversations about community and culture, identity and meaning. Interpreting American Jewish History at Museums and Historic Sites begins with a broad overview of American Jewish history in the context of a religious culture than extends back more than 3,000 years and which manifests itself in a variety of distinctive American forms. This is followed by five chapters, each looking at a major theme in American Jewish history: movement, home life, community, prejudice, and culture. The book also describes and analyzes projects by history organizations, large and small, to interpret American Jewish life for general public audiences. These case studies cover a wide range of themes, approaches, formats. The book concludes with a history of Jewish collections and Jewish museums in North America and a chapter on “next practice” that promote adaptive thinking, continuous innovation, and programs that are responsive to ever-changing circumstances.
Author: William Gross
Publisher: BRILL
ISBN: 9004406980
Category : Religion
Languages : en
Pages : 879
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Book Description
Catalog of Catalogs documents nearly 2,300 temporary exhibition catalogs, 1876-2018, that include objects of Judaica. It provides highly-detailed indices of these publications' subjects, exhibited objects and geographical foci.
Author: Lori Stein
Publisher: Rowman & Littlefield
ISBN: 1442271043
Category : Cooking
Languages : en
Pages : 271
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Book Description
The food that Jewish people eat is part of our connection to our faith, culture, and history. Not only is Jewish food comforting and delicious, it’s also a link to every facet of Judaism. By learning about and cooking traditional Jewish dishes, we can understand fundamentals such as kashrut, community, and diversity. And Jewish history is so connected to food that one comedian said that the story of Judaism can be condensed into nine words: They tried to kill us. We survived. Let’s eat. Let’s Eat follows the calendar of Jewish holidays to include food from the many different Jewish communities around the world; in doing so, it brings the values that are the foundation of Judaism into focus. It also covers the way these foods have ended up on the Jewish menu and how Jews, as they wandered through the world, have influenced and been influenced by other nations and cuisines. Including over 40 recipes, this delicious review of the role of food in Jewish life offers a lively history alongside the traditions of
Author: Anat Helman
Publisher: Oxford University Press
ISBN: 0190493593
Category : Religion
Languages : en
Pages : 336
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Book Description
Food is not just a physical necessity but also a composite commodity. It is part of a communication system, a nonverbal medium for expression, and a marker of special events. Bringing together contributions from fourteen historians, anthropologists, sociologists, and literary critics, Volume XXVIII of Studies in Contemporary Jewry presents various viewpoints on the subtle and intricate relations between Jews and their foodways. The ancient Jewish community ritualized and codified the sphere of food; by regulating specific and detailed culinary laws, Judaism extended and accentuated food's cultural meanings. Modern Jewry is no longer defined exclusively in religious terms, yet a decrease in the role of religion, including kashrut observance, does not necessarily entail any diminishment of the role of food. On the contrary, as shown by the essays in this volume, choices of food take on special importance when Jewish individuals and communities face the challenges of modernity. Following an introduction by Sidney Mintz and concluding with an overview by Richard Wilk, the symposium essays lead the reader from the 20th century to the 21st, across Europe, the Middle East, Africa, and North America. Through periods of war and peace, voluntary immigrations and forced deportations, want and abundance, contemporary Jews use food both for demarcating new borders in rapidly changing circumstances and for remembering a diverse heritage. Despite a tendency in traditional Jewish studies to focus on "high" culture and to marginalize "low" culture, Jews and Their Foodways demonstrates how an examination of people's eating habits helps to explain human life and its diversity through no less than the study of great events, the deeds of famous people, and the writings of distinguished rabbis.
