By Ruth Ellen Gruber
Making sure food is part of a museum is not an easy task — fresh dishes will perish, plastic ones miss the point.
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By Ruth Ellen Gruber
Visitors to Budapest this summer will be out of luck if they hope to soak up Jewish cool at Siraly, the funky café in the heart of the old inner city Jewish quarter that became famous as the flagship of the city’s alternative Jewish youth scene.
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By Ruth Ellen Gruber
SEJNY, POLAND — The first time I visited Lithuania in 2006 I was overwhelmed by the extraordinary sensation that I was traveling through a giant Jewish deli that extended across the entire country. Blintzes! Latkes! Sour cream! Herring! Smoked fish! Black bread! And even — on the breakfast buffet of one hotel I stayed in — vodka, at 8 in the morning.
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By Ruth Ellen Gruber
Dragan Jankovic, a slim bespectacled man with a quick smile and thinning hair, is the living local repository of Jewish heritage in Pirot, an ancient market town in southeastern Serbia whose Jewish community was wiped out in the Holocaust. A photo-journalist who long worked for a local newspaper, Jankovic is a devout Christian, but became fascinated with Jewish history and culture as a student in Belgrade more than two decades ago. He made friends there at the Jewish Historical Museum, and since returning to Pirot he has spent years collecting material and memories about Jewish history in his hometown.
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By Ruth Ellen Gruber
Rachel Raj is one of the queens of Budapest Jewish cooking. The daughter of a noted rabbi, she authored a food column for a local Jewish magazine, makes guest appearances on TV talk shows, and a few years back anchored a 10-part series on Jewish cuisine on a leading Hungarian food channel.
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