Articles by Initial Letters

Hungarian Food Tradition and Jókai Mór. Jókai, 1825–1904, has been hailed as ‘the great Hungarian story teller’. He was a member of parliament, member the Hungarian Academy of Sciences, and a leader during the 1848 Hungarian Revolution. This year marks 200 years since his birth. This column focuses on the important role that food and eating had in Jókai’s life. In this issue we examine specific dishes mentioned in Jókai’s novels, such as Jókai’s bean soup, stuffed cabbage and a dish called “Rác pite” (a layered meat pie made with ground meats and filo dough). Recipes provided: Smoked feet of young pig cooked with beans; Jókai bean soup from the Gundel cookbook; Stuffed sour cabbage from the Czifray Cookbook,1888; Hajdú Cabbage from Czifray Cookbook, 1888; Rác pie (meat “gibanica”). Sources provided. By ethnographer Juhász Katalin.