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HUC presenting on-line exhibition
of illuminated Haggadot for Pesach
Hebrew Union College-Jew-
ish Institute of Religion is pre-
senting an online exhibition of
illuminated Haggadot for the
Passover holiday. The four, illu-
minated manuscripts are drawn
from HUC-JIR's Klau Library's
extensive collection of hundreds
of manuscripts and printed Hag-
gadah editions from Europe,
Asia and the Americas, treasures
ranging from 1480 to the present
day.
The Haggadah is a compila-
tion of excerpts from the Bible
and Rabbinic literature and
includes prayers and hymns. In
celebration of the Exodus from
Egypt, it is recited at the Seder
service on the eve and first night
of Passover. The text is often
accompanied by art work depict-
ing or interpreting the Passover
story and its message of free-
dom.
The 70 images which can be
downloaded from the website are
drawn from:
The First Cincinnati Hag-
gadah [Ms.444] - a magnificent-
ly illuminated work on parch-
ment which was produced in
Germany in the late 15th century
by Meir Jaffe Ha-sofer, a copy-
ist, illuminator and renowned
leather worker.
The Second Cincinnati Hag-
gadah [Ms.444. l ] - This "sister"
to the Van Geldern Haggadah
was produced by Moses Loeb
ben Wolf from Trebisch,
Moravia, in 1716-17. The minia-
tures are in oil on parchment and
are based on the engravings
found in the printed Amsterdam
Haggadah of 1712.
Haggadah, Hamburg [Ms
445] - This illuminated work on
parchment was produced by
Jankew Sofer of Berlin at Ham-
burg/Altona in 1740/41. It was
renovated by Israel Kornik of
Dessau in 1841. Its oil minia-
tures also follow the illustrations
found in the Amsterdam Hag-
gadah of 1712, but here utilize a
folk-art style found in several
haggadot printed in Germany
during tne 18th century.
Haggadah, Conegliano
[Ms.450] - This illuminated work
on paper was written and richly
illuminated by Jacob ben Joseph
Conegliano in 1742/43, The
miniatures follow the illustra-
tions found in the printed Venice
(1609), Prague (1526) and Man-
tua (1560) haggadot. On the title
page is the coat-of-arms of the
Conegliano family.
The digitization of these illu-
minated manuscripts has been
coordinated by Dr. David Gilner,
Director of HUC-J1R's Libraries,
who may be contacted at 513-
221-1875.
Southeastern Virginia Jewish News April 10, 1998
BOOK REVIEWS, ETC.
Two cookbooks just in time for Passover
Let My People Eat
By Zell Schulman
Macmillan USA April 1998
210pp $27.50
Passover Deserts
By Penny Eisenburg
Macmillan USA March 1996
202 pp $24.95
By Hal Sacks
Book Review Editor
he subtitle of Zell Schulman's Let
My People Eat is Passover Seders
Made Simple. One would have to
be truly simple to believe that a Seder
could be simple. Every year your reviewer
looks forward to the planning, shopping,
preparation, conducting the seder, serving
of the meal, the tumult of the kinder, the
cleanup, and the dealing with the leftovers
with a mixture of anticipation, dread and
resignation. It can never be simple; it takes
an incredible amount of effort; it is entire-
ly worth it, but not for the weak or weary.
Having said that, if one or more of the following
questions or concerns might be yours, then Schul-
man's exceptionally useful book will certainly pro-
vide answers which coupled with an enormous
amount of work will assist you in getting the job
done:
What is the Seder plate and where can I find one?
I'm Jewish but I've never cooked with Matzo.
Do you have to drink four glasses of wine?
Oh no[ It's my turn to make the Passover Seder.
When is the Service over?
When does the meal begin?
Who sells haggadahs?
Hal Sacks
The publisher says that "Zell takes you by the
hand and helps you plan your Seder. She provides
lists, explanations and sources for everything." And
so she does, with detailed diagrams, menus for
Ashkenazi, Sephardic, Healthful, Vegetarian meals;
shopping list and a schedule for each stage of prepa-
ration. Zell Schulman, author of the previously
reviewed Something Different for Passover, writes
the column "The Modern Jewish Cook" for The
American Israelite she has certainly taken a great
deal of the angst out of what is a daunting
prospect for the uninitiated. Perhaps most
welcome will be the festive menus which
get away from the traditional dishes and
incorporate some new ideas into the
pesadich regimen, such as garlic "bread"
and onion "rolls," cauliflower fritters and
zucchini au gratin; Greek Lemon-Chicken
Soup and Baked Apricot-Ginger Chicken.
In the final analysis, Let My People Eat
greatly simplifies and demystifies the
process. Ultimate success, however, is
guaranteed only to those who possess a modicum of
familiarity with all that goes into the shopping, cook-
ing, serving of a multi-generation banquet. No matter
how the experts organize things for you, you gotta
know where kitchen is.
Assuming (dreamer that I am) that you have paid
close attention to Zell's postulates and yearn for a
really socko finish to the meal portion of the Seder,
or are merely aware that after the Seder there is a full
week of Passover meals to think about (it wasn't so
bad in the old days when the average Passover saw a
dozen to a dozen and a half eggs consumed daily in
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