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Exhibiting Jewish Culinary Culture - András Koerner

Exhibiting Jewish Culinary Culture

(Autor)

Buch | Softcover
240 Seiten
2024
Central European University Press (Verlag)
978-963-386-720-4 (ISBN)
CHF 36,55 inkl. MwSt
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.

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).

Introduction

How Food and Its Culture Became A Fad

The Proliferation of Jewish Museums Since 1945

The Structure of This Book


PART I. Issues of Display

Chapter 1 Problems and Approaches

Exhibitions on Food

Exhibitions on Jewish Food

What Makes an Exhibition on Jewish Food Successful?


Chapter 2 Exhibitions on Jewish Food―A Historical Perspective


Chapter 3 Types of Recent Exhibitions on Jewish Food

Cookbooks and Ephemera

Food-Related Judaica

Kashrut

Its History in A Country

Food and Identity

Food and Place

Food and The Jewish Home

One Kind of Food

Types of Jewish Restaurants

A Single Store or Restaurant

Cooking Demonstrations

Art Exhibitions


PART II. The Story of an Exhibition

An Insider Account of The Exhibition “The History of Hungarian Jewish Culinary Culture”

How It Got Started

The Prospective Audience

Defining the Scope

Goals

Developing the Concept

A Lucky Break

Work on The Layout and Design

Exhibition Opening

Compromises and Mistakes

Supplementary Programs

Reviews and Visitors’ Comments


Appendix

A Brief Description of The Budapest Exhibition

The Display Boards

Selected Objects

Selected Bibliography

Erscheinungsdatum
Zusatzinfo 60 Illustrations
Verlagsort Budapest
Sprache englisch
Maße 187 x 229 mm
Gewicht 403 g
Themenwelt Sozialwissenschaften Ethnologie Volkskunde
Sozialwissenschaften Soziologie Spezielle Soziologien
ISBN-10 963-386-720-7 / 9633867207
ISBN-13 978-963-386-720-4 / 9789633867204
Zustand Neuware
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