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Feasting and FastingThe History and Ethics of Jewish Food$
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Aaron Gross, Jody Myers, and Jordan D. Rosenblum

Print publication date: 2020

Print ISBN-13: 9781479899333

Published to NYU Press Scholarship Online: September 2020

DOI: 10.18574/nyu/9781479899333.001.0001

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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
DOI:10.18574/nyu/9781479899333.003.0013

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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