Introduction
How Food and Its Culture Became A Fad
The Proliferation of Jewish Museums Since 1945
The Structure of This Book
PART I. Issues of Display
Chapter 1 Problems and Approaches
Exhibitions on Food
Exhibitions on Jewish Food
What Makes an Exhibition on Jewish Food Successful?
Chapter 2 Exhibitions on Jewish Food―A Historical Perspective
Chapter 3 Types of Recent Exhibitions on Jewish Food
Cookbooks and Ephemera
Food-Related Judaica
Kashrut
Its History in A Country
Food and Identity
Food and Place
Food and The Jewish Home
One Kind of Food
Types of Jewish Restaurants
A Single Store or Restaurant
Cooking Demonstrations
Art Exhibitions
PART II. The Story of an Exhibition
An Insider Account of The Exhibition “The History of Hungarian Jewish Culinary Culture”
How It Got Started
The Prospective Audience
Defining the Scope
Goals
Developing the Concept
A Lucky Break
Work on The Layout and Design
Exhibition Opening
Compromises and Mistakes
Supplementary Programs
Reviews and Visitors’ Comments
Appendix
A Brief Description of The Budapest Exhibition
The Display Boards
Selected Objects
Selected Bibliography