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Articles
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Food culture
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Biography
Artist and Art Figure
Monika Hunnius is generally known as a Baltic German author. She, however, saw herself as a musician – and was part of a network of musicians that extended all over Europe, to which Julius Stockhausen, Johannes Brahms, and Clara Schumann belonged as well.
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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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Biography
Hannah Wadle
In 2009, Hannah Wadle settled in Sztynort to do research for her doctoral thesis – and stayed for a whole year. Gradually, her cautious explorations turned into familiarity and what began as a purely academic interest became a dedicated personal commitment to the town and its people. She learned to see the Lehndorff manor house from many perspectives. In 2017, she founded a cultural festival, and since then the palace has come to life every August.
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Marek Makowski and Piotr Wagner
Two passionate sailors, raised in Giżycko, not far from Sztynort. Marek Makowski (b.1984) and Piotr Wagner (b.1986) left at a young age, took advantage of the opportunities on offer in a united Europe and later returned to the world they grew up in. Marek, an entrepreneur and owner of a sailing school, and Piotr, a self-employed interpreter, tour guide and cultural professional, share a tangible vision for Sztynort.
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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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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.