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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.
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.
"The Avraham Harman Institute of Contemporary Jewry, the Hebrew University of Jerusalem."
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.
Catalog of Catalogs provides a comprehensive index of nearly 2,300 publications documenting the exhibition of Judaica over the past 140 years. This vast corpus of material, ranging from simple leaflets to scholarly catalogs, contains textual and visual material as yet unmined for the study of Jewish art, religion, culture and history. Through highly-detailed, fully-indexed catalog entries, William Gross, Orly Tzion and Falk Wiesemann elucidate some 2,000 subjects, geographical locations and Judaica objects (ceremonial objects, illuminated manuscripts, printed books, synagogues, cemeteries et al.) addressed in these catalogs. Descriptions of the catalog's bibliographic components, contributors, exhibition history, and contents, all accessible through the volume's five indices, render this volume an unparalleled new resource for the study of Jewish Art, culture and history.
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.
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.
Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is a ubiquitous institution from Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at both well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group of Americans. This is the source to consult about what “parve” on packaging means, the symbolism of particular foods essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on ways of practicing Judaism and the land of one’s ancestors, and much more. Jonathan Deutsch and Rachel D. Saks first provide a historical overview of the culture and symbolism of Jewish cuisine before explaining the main foods and ingredients of Jewish American food. Chapters on cooking practices, holiday celebrations, eating out, and diet and health complete the overview. Twenty-three recipes, a chronology, a glossary, a resource guide, and a selected bibliography make this an essential one-stop resource for every library.
Interpreting Religion at Museums and Historic Sitesencourages readers to consider the history of religion as integral to American culture and provides a practical guide for any museum to include interpretation of religious traditions in its programs and exhibits. Combining both theoretical essays and practical case studies from a wide cross section of the field, the book explores how museums are finding new ways to connect with audiences about this important aspect of American history. This book explores the practical and interpretive problems that museums encounter when they include religion in their interpretation: How do we make sure visitors don't think the museum is taking the side of any particular religious group, or proselytizing, or crossing church-state boundaries? How do we spin out a rich story with the available artifact base? What are the opportunities and perils of telling particular religious stories in a multicultural context? These and other questions are addressed in a series of interpretive essays and case studies that capture the experimental and innovative religion programming that is beginning to find a place in American history museums. An introduction by Gretchen Buggeln places the subject of religion and museums in the intellectual context of national and international scholarship. Case studies cover a range of topics and venues that include outdoor museums, historic houses and exhibits; interpretive issues of secular and sacred contexts; and interpretive techniques like dialogue, music and first person accounts. A concluding essay suggests a publicly oriented historiography of religion for American museums and historic sites.
Beautifully translated for a new generation of devotees of delicious and healthy eating: a groundbreaking, mouthwatering vegetarian cookbook originally published in Yiddish in pre–World War II Vilna and miraculously rediscovered more than half a century later. In 1938, Fania Lewando, the proprietor of a popular vegetarian restaurant in Vilna, Lithuania, published a Yiddish vegetarian cookbook unlike any that had come before. Its 400 recipes ranged from traditional Jewish dishes (kugel, blintzes, fruit compote, borscht) to vegetarian versions of Jewish holiday staples (cholent, kishke, schnitzel) to appetizers, soups, main courses, and desserts that introduced vegetables and fruits that had not traditionally been part of the repertoire of the Jewish homemaker (Chickpea Cutlets, Jerusalem Artichoke Soup; Leek Frittata; Apple Charlotte with Whole Wheat Breadcrumbs). Also included were impassioned essays by Lewando and by a physician about the benefits of vegetarianism. Accompanying the recipes were lush full-color drawings of vegetables and fruit that had originally appeared on bilingual (Yiddish and English) seed packets. Lewando's cookbook was sold throughout Europe. Lewando and her husband died during World War II, and it was assumed that all but a few family-owned and archival copies of her cookbook vanished along with most of European Jewry. But in 1995 a couple attending an antiquarian book fair in England came upon a copy of Lewando's cookbook. Recognizing its historical value, they purchased it and donated it to the YIVO Institute for Jewish Research in New York City, the premier repository for books and artifacts relating to prewar European Jewry. Enchanted by the book's contents and by its backstory, YIVO commissioned a translation of the book that will make Lewando's charming, delicious, and practical recipes available to an audience beyond the wildest dreams of the visionary woman who created them. With a foreword by Joan Nathan. Full-color illustrations throughout. Translated from the Yiddish by Eve Jochnowitz.