Hardback
June 20, 2022
9789633864296
English
272
40 b&w illus.
9.21 Inches (US)
6.26 Inches (US)
$75.00 USD, £60.00 GBP
v2.1 Reference

Early Jewish Cookbooks

Essays on the History of Hungarian Jewish Gastronomy

The seven essays in this volume focus such previously unexplored subjects as the world's first cookbook printed in Hebrew letters, published in 1854, and a wonderful 19th-century Jewish cookbook, which in addition to its Hungarian edition was also published in Dutch in Rotterdam. The author entertainingly reconstructs the history of bólesz, a legendary yeast pastry that was the specialty of a famous, but long defunct Jewish coffeehouse in Pest, and includes the modernized recipe of this distant relative of cinnamon rolls. Koerner also tells the history of the first Jewish bookstore in Hungary (founded as early as in 1765!) and examines the influence of Jewish cuisine on non-Jewish food.

In this volume András Koerner explores key issues of Hungarian Jewish culinary culture in greater detail and more scholarly manner than what space restrictions permitted in his previous work Jewish Cuisine in Hungary: A Cultural History, also published by CEU Press, which received the prestigious National Jewish Book Award in 2020. The current essays confirm the extent to which Hungarian Jewry was part of the Jewish life and culture of the Central European region before their almost total language shift by the turn of the 20th century.

About the Authors

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). Barbara Kirshenblatt-Gimblett is a scholar of Performance and Jewish Studies and a museum professional. Professor Emerita of Performance Studies at New York University, she is best known for her interdisciplinary contributions to Jewish studies and to the theory and history of museums, tourism, and heritage. She is currently Chief Curator of the Core Exhibition and Advisor to the Director at POLIN Museum of the History of Polish Jews in Warsaw.

Reviews

"Bólesz, Koerner explains, dates back to Sephardic Jews who fled to Holland following the Spanish Inquisition. 'It represents one of the very few instances of Sephardic influence in the overwhelmingly Ashkenazi character of Hungarian Jewish cuisine,' Koerner said. Before the COVID-19 pandemic, Koerner returned from New York City, where he currently lives, to his hometown of Budapest two or three times a year to visit his brother and sister and to do research for his books. The English translation Early Jewish Cookbooks: Essays on the History of Hungarian Jewish Gastronomy hits shelves this summer."
https://www.tabletmag.com/sections/food/articles/putting-jewish-food-in-context-andras-koerner—Joe Baur, Tablet

Endorsements

"Koerner brings great intellectual imagination to the study of culinary culture. He not only teases out the web of relations that connects these nineteenth-century cookbooks to one another, recipe by recipe, but also examines the circumstances of their authorship, publication, marketing and distribution, the intended and actual readers, and the language in which they were written. He has produced a study of extraordinary depth and a landmark account of Jewish cookbooks anywhere at any time."
—Excerpt from the Preface by Barbara Kirshenblatt-Gimblett
Central European University Press

9789633864296 : early-jewish-cookbooks-koerner-kirshenblatt-gimblett
Hardback
272 Pages
$75.00 USD

Other Titles by András Koerner

Jewish Cuisine in Hungary

András Koerner
Dec 2019 - Central European University Press
$60.00 USD - Paperback / softback

How They Lived 2

András Koerner
Nov 2016 - Central European University Press
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$85.00 USD - Hardback

How They Lived

András Koerner
Oct 2015 - Central European University Press
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