Hardback | |
June 20, 2022 | |
9789633864296 | |
English | |
272 | |
40 b&w illus. | |
9.21 Inches (US) | |
6.26 Inches (US) | |
1.18 Pounds (US) | |
$75.00 USD, £60.00 GBP | |
v2.1 Reference | |
Early Jewish Cookbooks
Essays on Hungarian Jewish Gastronomical History
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
Reviews
"Readers familiar with the work of András Koerner, whose encyclopedic Jewish Cuisine in Hungary won the National Jewish Book Award in 2019, might wonder if the author has exhausted his topic. But with Early Jewish Cookbooks, Koerner proves there's always room for more. In eight essays he homes in on Jewish recipes and cookbooks in nineteenth century Europe, especially Hungary. After all, Hungary's first Jewish cookbook was only the third to be published anywhere in the world; and throughout the nineteenth century, Hungary remained a leading publisher of Jewish cookbooks. András Koerner may have come late to his calling as a culinary historian, but now he's leaving us hungry for more."
https://www.jewishbookcouncil.org/book/early-jewish-cookbooks-essays-on-hungarian-jewish-gastronomical-history—Bettina Berch, Jewish Book Council
Endorsements
—Excerpt from the Preface by Barbara Kirshenblatt-Gimblett
Central European University Press | |
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Hardback | |
June 20, 2022 | |
9789633864296 | |
English | |
272 | |
40 b&w illus. | |
9.21 Inches (US) | |
6.26 Inches (US) | |
1.18 Pounds (US) | |
$75.00 USD, £60.00 GBP | |
v2.1 Reference | |
Other Titles by András Koerner
Jewish Cuisine in Hungary
How They Lived 2
How They Lived
Other Titles by Barbara Kirshenblatt-Gimblett
Jewish Space in Contemporary Poland
Anne Frank Unbound
Other Titles in Food & society
Setting the Table for Julia Child
Dying to Eat
Dying to Eat