- Title Pages
- Dedication
- Foreword
- Introduction
- Introduction to Part 1
-
1 Food in the Biblical Era -
2. Food in the Rabbinic Era -
3. Food in the Medieval Era -
4. Food in the Modern Era - Introduction to Part 2
-
5. A Brief History of Jews and Garlic -
6. Jewish, Christian, and Islamic Perspectives on Food and Jewishness -
7. How Ancient Greeks, Romans, Jews, and Christians Drank Their Wine -
8. Jews, Schmaltz, and Crisco in the Age of Industrial Food -
9. The Search for Religious Authenticity and the Case of Passover Peanut Oil -
10. How Shabbat Cholent Became a Secular Hungarian Favorite - Introduction to Part 3
-
11. Jewish Ethics and Morality in the Garden -
12. Ecological Ethics in the Jewish Community Farming Movement -
13. Bloodshed and the Ethics and Theopolitics of the Jewish Dietary Laws -
14. The Virtues of Keeping Kosher -
15. Jewish Ethics, the Kosher Industry, and the Fall of Agriprocessors -
16. A Satisfying Eating Ethic -
17. The Ethics of Eating Animals - Afterword
- Acknowledgments
- About the Editors
- About the Contributors
- Index
How Shabbat Cholent Became a Secular Hungarian Favorite
How Shabbat Cholent Became a Secular Hungarian Favorite
- Chapter:
- (p.235) 10. How Shabbat Cholent Became a Secular Hungarian Favorite
- Source:
- Feasting and Fasting
- Author(s):
Katalin Franciska Rac
- Publisher:
- NYU Press
Cholent is just one variation of the one-pot dish Jews all over the world consume on the weekly holiday of Sabbath. Hence, it is considered a culinary signifier of Ashkenazi Jewish identity. In the late nineteenth and early twentieth centuries, however, cholent became incorporated into Hungarian cuisine; in the eyes of Christian Hungarians, it ceased to be a Jewish dish. This chapter highlights that in modern Hungary, shared ingredients and cooking techniques shaped the cuisines of the Jewish minority and the Christian majority equally. Subsequently, a shared culinary repertoire evolved, exemplified by cholent. The culinary dynamic that produced the “Hungarian cholent” mirrors the broader process of Jewish integration in modern Hungary.
Keywords: cholent, Sabbath, holiday, Ashkenazi, Hungarian, Christian, Jewish integration, minority, majority, modern
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- Title Pages
- Dedication
- Foreword
- Introduction
- Introduction to Part 1
-
1 Food in the Biblical Era -
2. Food in the Rabbinic Era -
3. Food in the Medieval Era -
4. Food in the Modern Era - Introduction to Part 2
-
5. A Brief History of Jews and Garlic -
6. Jewish, Christian, and Islamic Perspectives on Food and Jewishness -
7. How Ancient Greeks, Romans, Jews, and Christians Drank Their Wine -
8. Jews, Schmaltz, and Crisco in the Age of Industrial Food -
9. The Search for Religious Authenticity and the Case of Passover Peanut Oil -
10. How Shabbat Cholent Became a Secular Hungarian Favorite - Introduction to Part 3
-
11. Jewish Ethics and Morality in the Garden -
12. Ecological Ethics in the Jewish Community Farming Movement -
13. Bloodshed and the Ethics and Theopolitics of the Jewish Dietary Laws -
14. The Virtues of Keeping Kosher -
15. Jewish Ethics, the Kosher Industry, and the Fall of Agriprocessors -
16. A Satisfying Eating Ethic -
17. The Ethics of Eating Animals - Afterword
- Acknowledgments
- About the Editors
- About the Contributors
- Index
