PREFACE by Barbara Kirshenblatt-Gimblett INTRODUCTION 1. KASHRUT The Ritual Slaughter of Animals The Koshering of Meat at Home Separating Dairy and Meat Dishes Pareve (Neither Meat, nor Dairy) Dishes and Ingredients Kosher Wine Kosher Milk and Dairy Products Giving up Kashrut Non-Jewish Views of Kashrut 2. ASHKENAZI JEWISH CUISINE Ashkenazi and Sephardi Jewry A Short History of Ashkenazi Cuisine 3. HUNGARIAN JEWISH CUISINE Seventeenth-Century Sephardi Influence Nineteenth-Century Gastronomic Writers Handwritten Recipe Collections Nineteenth-Century Cookbooks Early Twentieth-Century Pioneers of Jewish Ethnography A Turn-of-the-Century Recipe Competition Food and Increasing Secularization Cookbooks in the First Half of the Twentieth Century Post-1945 Cookbooks about Prewar Cooking Some Characteristics of Hungarian Jewish Cuisine Food and Hungarian Jewish Identity Hungarian Influence on the Jewish Cuisine of Other Countries 4. REGIONAL AND CULTURAL DIFFERENCES The Northeastern Regions and the Galician/Polish/Ukrainian Influence Western Hungary and the Austrian/German Influence The Northwestern Regions and the Bohemian/Moravian/Slovakian Influence The Southern Regions and the Serbian/Croatian Influence Transylvania and the Romanian Influence 5. WEEKDAYS AND HOLIDAYS Dishes for Weekdays Shabbat Dishes Dishes for the Holiday of the New Moon Dishes of Rosh Hashanah Yom Kippur - Dishes for Before and After the Fast Dishes of Sukkot Dishes of Simchat Torah Dishes of Hanukkah Purim Dishes Dishes for Pesach Shavuot Dishes Dishes for the Dairy Days and for the End of the Tisha B''av Fast Dishes for the Birth of a Boy Cakes for the First Day of Cheder Cakes to Celebrate the First Exam in Cheder Dishes for Bar Mitzvah Dishes for Engagements and Weddings Dishes for Mourning Ceremonies 6. HOUSEHOLDS Rural and Small-Town Households Keeping Geese Urban Households Canning Maids The Role of Cooking in the Lives of Jewish Women Kitchen Furniture and Equipment Dishes, Tableware, and Tablecloths Ritual Plates, Cups, and Table Linen 7. DOMESTIC HOSPITALITY AND BANQUETS Dinner and Supper Guests, Home Parties, and Salons Banquets and Celebratory Meals Rules of Good Manners at Meals 8.

JEWISH PLACES OF HOSPITALITY Kosher Restaurants and Boardinghouses Coffeehouses, Coffee Shops, and Pastry Shops Jewish Soup Kitchens 9. FOOD INDUSTRY AND TRADE Kosher Food Factories Kosher Wine Producers and Merchants Food Shops and Street Vendors Markets 10. CHARACTERISTIC DISHES Challah Gefilte Fish Walnut Fish Boiled Beef Chopped Eggs Cholent Kugel Ganef Stuffed Goose Neck Tzimmes Flódni Kindli Hamantasche Matzo Balls Chremsel Goose Giblets with Rice Pilaf EPILOGUE APPENDICES 1. Jewish Cookbooks Published in Hungary before 1945: An Annotated Bibliography 2. Authors of the Handwritten Recipe Collections Used in This Book 3. List of Quoted Recipes Notes Selected Bibliography Sources of Illustrations Subject and Personal Names Index Index of Foods Acknowledgements.