| Centropa

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Viennese Schnitzel

photo taken by Jen SFO-BCN, on September 29, 2009, CC licensing

With grants from the Romanian Culture Ministry, the Erste Foundation and the Austrian Foreign Ministry, our Bucharest and Targu Mures teams created our first large scale exhibition of pictures and stories, all based on the interviews and old photos we collected in eight Romanian cities. These photos show the exhibition in Bucharest, Timisoara, Arad and Vasliu. Clearly, as you can see, students become quite engaged with the project, since they look through the pictures online first, and then bring their own family pictures to the exhibition, where they share stories with their classmates.

Fabian Ruehle

Director

ruehle [at] centropa.org

Fabian Rühle develops programs and runs seminars for schools all over Europe and Israel, and writes grant proposals for Centropa. Fabian emigrated from East Berlin to West Berlin in 1988. He has an M.A. in American History from Rutgers and the Free University of Berlin. Before joining Centropa in Vienna, Fabian worked for the American Jewish Committee in Berlin.

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Kasha

photo taken by Olga Massov, on October 27, 2008, CC licensing

As current economic shock waves trip an ancient collective memory of the lean wolf, huffing and puffing with winter's breath outside our door, we inevitably turn to starches.

This is not the time for tiramisu and airy mousses. You can't drown financial bitters with a sweet.

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Latkes

photo taken by Olga Massov, on November 28, 2008, CC licensing

Casale Monferrato, a town deep in the wine country of Piedmont, Italy, made our Hanukkah latkes sing.

It wasn't the recipes from the slim cookbook of the community's Jews. Nor did we buy a local ingredient there, like truffles, that would make our latkes stand out.

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Lost And Found Recipes—Edition Two

p hoto taken by Angélica Portales, on November 16, 2008, CC licensing

Our second Lost and Found Recipes column features an open pastry with an oniony meat filling, requested by Joyce Stiler, chicken fricassee with meatballs, requested by Eileen Stone, and from Dorothy Zachmann, a fragrant jam made from rose petals.

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NEWEST STORY: The Czech-Jewish Kitchen

photo taken by Manfreg Morgner, on August 12, 2010, CC licensing

At the crossroads of Germany, Austria, Hungary, and Eastern Europe, Czech-Jewish cooks shared many of their neighbors' recipes and ingredients.

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How Do You Top A Latke

photo taken by kthread, on December 17, 2008, CC licensing

Add just a smidgen of sugar to tea or coffee-even the darkest Turkish brew-and it then becomes undrinkable to me. I find sweetened sodas, candies, and most desserts thoroughly unappealing. But a light sprinkle of sugar melting into a hot, oniony potato latke? That's the way my grandmother served it, and it still tastes like heaven to me.

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Gefilte fish

photo taken by vidalia_11, on October 26, 2006, CC licencing

A Parisian-Jewish caterer once described to me his favorite T-shirt, seen on a beach in Eilat, Israel. There was a smiling beige fish, stippled with schmears of purple-red, the exact color of beet-horseradish. Underneath, in bold black letters it implored: "Save the Gefilte Fish."

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Farfel

p hoto taken by famfriendsfood, on March 27, 2013, CC licensing

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