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remove filter Geographical context:
Soviet Union
remove filter People and institutions:
zur Mühlen, Raimund von
remove filter People and institutions:
Weidle, Alexander
remove filter People and institutions:
Stewner, Ernst
remove filter People and institutions:
Aleksandrova-Ignat'eva, Pelageja
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Kruk, Herman
Teaserbild
External Image
Recherchetooltyp
Image database
Image catalogue of the Herder Institute for Historical Research on East Central Europe – Institute of the Leibniz Association
In the online database of the Image Archive you will find the previously inventoried and digitized image materials from the collections of the Herder Institute as well as additional image sources from joint indexing and digitization projects with cooperation partners. Further analog and digital...
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Background article
Mayonnaise
Russian cuisine, especially festive cuisine, is simply unimaginable without mayonnaise. Salads such as seledka pod šuboj (herring in a fur coat), salat oliv'e (olive salad), krabovyj salat (surimi salad), mimoza (mimosa salad) and many more, as well as meat dishes such as mjaso po franzuski (meat à la française) are prepared with mayonnaise. Originally a French sauce made of egg yolk, mustard and oil with a little salt and pepper, mayonnaise gained popularity in Russia in the 1990s and is now one of the most popular sauces on the Russian dinner table.
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Background article
Summer 1941: Jews from the Baltic States flee for their lives
The long shadow of the past. Only a few Jews from Lithuania and Latvia managed to escape the Holocaust in the Baltics. Here are some of their accounts and the reasons for their difficult escape.