Book presentation by Helene Maimann
Jewish cooking has always been a type of fusion cuisine combining the different continents and cultures in which Jews have traveled or lived: a map of the Diaspora, a compass through history, religion, culture, and family life; a strudel filled with fragrances, anecdotes, nostalgia, and inquisitiveness.
Helene Maimann, film maker and hobby cook, recounts her own life and allows experts to offer insights into their cooking. She writes about traditional family dishes passed on from generation to generation and provides the recipes for them. The book is full of humor and anecdotes as well as an entertaining investigation of Jewish eating, every-day, and festival traditions, the origins of Jewish dishes and foods, and their sometimes long journeys through the culinary world.
Helene Maimann is a historian, writer, and film maker. She has directed and curated several major exhibitions on modern Austrian history, writes academic papers, essays, and newspaper articles, devises radio features, and has been working since 2009 as a journalist at ORF. She taught from 1980 to 1995 at the universities of Vienna and Salzburg and now lectures at the Filmakademie Wien.
Gefillte Fisch & Lebensstrudel. Eine jüdische Kochshow
Ed. Helene Maimann
154 pages, bound with jacket
€16.90 incl. VAT new
Jewish Museum Vienna