This is the first comprehensive history of Jewish negotiations with East Germany regarding restitution and reparations for Nazi war crimes. Angelika Timm analyzes the politics of old and new anti-Semitism and the context in which they grew under the officially propagated ideology of antifascism.
Investigating the mass of unpublished, newly available archival data from the United States, Israel, and the former German Democratic Republic, and more than forty personal interviews, Timm fills a critical gap in the scholarship on postwar Germany. She analyzes the role of the Holocaust and the image of Jews in the historical consciousness and political culture of East Germany and chronicles the efforts of Jewish organizations, especially the Conference on Jewish Material Claims Against Germany, to negotiate reparations with the East German state. The unique relationship between ideology and Realpolitik defined the manner in which East Germany confronted the crimes of its past and allowed anti-Semitism to reemerge.
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.i
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