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Food culture
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Adam Mickiewicz
Adam Mickiewicz, the Polish romantic, poet, translator and journalist, was a migrant for most of his life. He also travelled to Berlin, Rome, Constantinople and other places for pleasure, scientific purposes and on political missions. These frequent changes of location show a mobile and transnational life story.
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Hanklich
The cultural diversity of Transylvania is reflected in the culinary culture of the region, which has been shaped by extremely varied influences, diverse ethnic groups, and their eventful histories. An exciting example of this is a flat, yeast cake called hanklich.
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Holding
Holdings and collections of the Documentation Center for Displacement, Expulsion, Reconciliation
The scientific library of the Documentation Center for Displacement, Expulsion, Reconciliation includes German and foreign language books, newspapers and magazines as well as digital media on the topic of forced migrations in the 20th and 21st centuries in Europe. In addition to a contemporary...
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Introduction
Migration
The term migration refers to spatial movements of people. But not every change of location is considered migration. Exactly which phenomena and processes of regional mobility are understood as migration in scientific, political, media or public debates is contested and subject to constant change.
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On the connection between migration, diet, and belonging
To what extent can diet create social and cultural belongings? What is its potential significance in contexts of migration? Russian German examples demonstrate the very diverse ways in which questions of identity and diet are connected.
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Pickling and preserving in Bulgarian food culture
Producing food at home, preserving and pickling it in jars, played important and diverse roles in Southeastern Europe and Bulgaria in the 20th century. Since the 1990s, this practice has undergone a number of changes and now fulfils a variety of functions – from everyday food security and small gifts for friends or family to a key role in the church year, feast days, and the Bulgarian culinary culture. Sometimes home preserving simply expresses the desire for continuity of flavours.
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Post-War Jewish Migration from the USSR and the refuseniki movement
The post-WW II Jewish migration from the Soviet Union (and also after its dissolution) is one of the largest in modern history. Altogether 2.75 million Soviet Jews left the USSR for Israel, the United States, Germany and elsewhere. The position of the Soviet state with respect to emigration was remarkably ambivalent: in some cases, it was allowed and even encouraged, in others, others; it was controlled and strongly limited. The Jewish emigration movement that arose in the late 1960s and continued throughout the 1970s-1980s became an example of resistance and activism within the authoritarian system, which increasingly alerted international attention. In one way or another, it affected the lives of hundreds of thousands of people and changed the appearance of many cities and towns within the Soviet Union and outside it.
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Russian-German history as migration history
Russian Germans are a global minority. Their history is often characterized by migration within and outside the Russian Empire spanning several generations. In the last third of the 19th century, popular migration destinations included North and South America as well as new settlement areas in Siberia and Kazakhstan. It was here that all Russian Germans were then exiled during and after the Second World War. Since the latest period of resettlement in the 1980s and 1990s, most Russian Germans have settled in Germany.
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Siberian food and European taste
This article invites the reader to join a culinary journey through Siberia in the 18th century in a company of ethnographers from Europe and the Russian Empire. For the Russian Empire, the 18th century was a time of great expeditions to explore the vast imperial territory that extended all the way to the Pacific. Explorers investigated flora and fauna, natural resources, and land and sea routes, but also the inhabitants of Siberia and their way of life. Relying on the documents from the Second Kamchatka Expedition, we will learn how the Europeans reacted to Siberian cuisine and what could be hidden behind their “disgust” at it.
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The culinary Ashkenaz
Ashkenazi Judaism is inseparably linked to Eastern Europe. Unique Jewish ways of life evolved here, only to be virtually annihilated by the Shoah. And yet, specific Ashkenazi eating habits, with their mix of religious rules and regional influences, survive in many places around the world today, in traditions, habits, and customs.