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"Wait till the Scots come!"
This old Prussian proverb exhorts us to be patient and wait for the right opportunity. But what does this have to do with the far north of Great Britain? The answer leads us to Gdansk. In the early modern era, the port city attracted numerous merchant ships from the Baltic region and beyond. Some even came from as far away as Scotland to seek their fortune there.
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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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Hungarian – Communist – Jew?
This article sheds light on some facets of the life of the philosopher Ernő Gáll, who as a Jew, a communist, and a Hungarian was both politically persecuted and a perpetrator. A committed intellectual, he acted as a mediator between different political factions and hostile ethnic groups throughout his life. In doing so, he developed an ethic of dignity and responsibility and coined the phrase "the dignity of individual character," which also has relevance for today's debates around the issue of identity.
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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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Spoon Stories
What do you take with you when you are forced to flee your home empty-handed? Which object will be indispensable in everyday life and vital for emergencies? An exhibition project by the consultant for cultural affairs Magdalena Oxfort shows the role that spoons, of all things, can play in people's lives when they face exceptional circumstances and also in their memory of these events.
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The Uprooted Ones – Lemkos in Galicia and abroad
The small, private Museum of Lemko Culture in Zyndranowa is situated on the far periphery of southeastern Poland, yet it is a destination for many travelers, mainly from western and northern Poland, but also from other parts of the country and from abroad. For many, a visit here is connected with questions of identity and with the search for traces of family history. At the open-air museum, visitors can experience, among other things, the farm of the Gocz family and learn a great deal about the life of the villagers.
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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.