1st Edition
Jewish Cuisine in Hungary A Cultural History with 83 Authentic Recipes
By András Koerner
Copyright 2020
432 Pages
by
Central European University Press
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... Read more
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
Biography
András Koerner was born in 1940 in Budapest. After receiving his degree in architecture he worked for several years as an architect. In 1967, he moved to the United States, where he continued the same career. Since his retirement, he dedicates his time mostly to writing and organizing exhibitions. He is author of the award-winning Jewish Cuisine in Hungary (CEU Press 2019).
