Jewish Cuisine in Hungary : : A Cultural History with 83 Authentic Recipes / / András Koerner.

• Superior document: Title is part of eBook package: De Gruyter Central European University Press eBook-Package 2019
• VerfasserIn: Koerner, András,
• MitwirkendeR: Kirshenblatt-Gimblett, Barbara,
• Place / Publishing House: Budapest ;, New York : : Central European University Press, , [2019]; ©2019
• Year of Publication: 2019
• Language: English
• Physical Description: 1 online resource (432 p.)
• Other title: Frontmatter --; Contents --; PREFACE --; INTRODUCTION --; 1 Kashrut --; 2 Ashkenazi Jewish Cuisine --; 3 Hungarian Jewish Cuisine --; 4 Regional and Cultural Differences --; 5 Weekdays and Holidays --; 6 Households --; 7 Domestic Hospitality and Banquets --; 8 Jewish Places of Hospitality --; 9 Food Industry and Trade --; 10 Characteristic Dishes --; EPILOGUE --; APPENDICES --; Notes --; Selected Bibliography --; Sources of Illustrations --; Index of Personal Names --; Index of Subjects --; Index of Foods --; Acknowledgements
• Format: Mode of access: Internet via World Wide Web.
• ISBN: 9789633862742; 9783110780512
• Access: restricted access
• Hierarchical level: Monograph
• Statement of Responsibility: András Koerner.

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.