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Projects
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remove filter People and institutions:
Aleksandrova-Ignat'eva, Pelageja
remove filter People and institutions:
Ludat, Herbert
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Infrastructure project | Consolidation project
Bibliothekarische Fachkräfte zur Aufarbeitung von Desiderata und eL ("Librarians Working on the Processing of Desiderata and the Electronic Reading Room")
The Martin Opitz Library is constantly expanding its stocks – both in terms of volume and by recording and making them available. In order to future-proof the associated processes and offerings, the institution has launched a new consolidation project.
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Library holdings
Library of the Federal Institute for Culture and History of the Germans in Eastern Europe
The special library of the BKGE, which is open to the public, currently contains about 62,000 books and 990 periodicals (including about 100 current periodicals and 180 in Eastern European languages).
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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.