A recipe for Holocaust research

New digital archive will allow researchers and the general public worldwide to access Holocaust-era documents.

By TALYA HALKIN
April 25, 2006 02:42
1 minute read.
A recipe for Holocaust research

holocaust recipe 298.88. (photo credit: )

 
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A notebook of recipes written during the Holocaust by a Jewish woman interned at the Bergen-Belsen concentration camp is among numerous documents at the Masua Institute for Holocaust Studies that is soon to be made available online. The Institute, which is located on Kibbutz Tel Yitzhak, has just launched a project to digitally archive over a million pages of Holocaust-era documents. The new digital archive will allow researchers and the general public worldwide to access the documents on the Web. The project, whose cost is estimated at over NIS 1.5 million, was undertaken in collaboration with the Holocaust Museum in Washington, D.C. The notebook compiled at Bergen-Belsen contains a range of recipes collected from Jewish women at the camp in an attempt to preserve their culinary and cultural heritage. It includes a range of traditional Eastern European dishes such as cherry and cheese cakes, noodle desserts, liver, tongue, matza balls and dishes eaten by more assimilated Jews, including an omelet with bacon. The recipe book and the other documents included in the project arrived at the Institute over time from various European sources and from the collections of Holocaust survivors and their families. They include thousands of letters written during the Holocaust, public announcements posted in different ghettos and a range of other documents that shed light on Jewish life before and during the Holocaust.

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