Suchergebnisse

The article presents the creation of a regional historical GIS database derived from two eighteenth century maps of the Principality of Transylvania, an eastern province of the Habsburg Empire at the time. The research was focused on an area in the southern part of the principality marked by the presence of the Transylvanian Saxons, the ethnic German descendants of the colonists invited to settle here by the kings of Hungary during the High Middle Ages. The extracted features were assembled in four vector layers (two point layers and two line layers) and were subsequently published online on a free data repository (Harvard Dataverse).

"Transylvanian German women artists from the end of the 19th and beginning of the 20th century. The paper is aiming at analyzing the life and art of a group of six German women artists from Transylvania, the first ones who studied abroad, real forerunners for the next generation of female plastic artists. Emancipated ladies, determined to become artists and earn their own money, the gifted women studied in Budapest, Vienna, Munich or Paris. Only Molly Marlin did not come back home, while the others had a prodigious artistic and pedagogical activity, being present at the annual exhibitions, together with well-known male colleagues.

Keywords: art academies, women artists, painters, graphic artists, art teachers, exhibitions, Sibiu, Betty Schuller, Hermine Hufnagel, Molly Marlin Horn, Anna Dörschlag, Lotte Goldschmidt, Mathilde Berner Roth
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In the 1930s and 40s the leading political figures of the German minority in Romania embraced a pro-fascist attitude. Therefore, after the WWII, Germans had to suffer expropriation, deportation and privation of civil rights. Since 1949 they were permitted to rebuild their cultural life which – according to the communist paradigm – had to be "Marxist in its content and national in shape". In 1956 an Institute for Social Studies and the Humanities of the Romanian Academy was created in Sibiu in order to continue important scientific projects of the German minority, and since 1959 the review Forschungen zur Volks- und Landeskunde appeared as a tribune of Transylvanian studies. Although the editorial staff had to make concessions to the communist regime, its members tried to keep high scientific standards. Therefore the review Forschungen, the sole scientific periodical of the Romanian Academy published in German, was one of the most important reviews of the time.

In the gastronomy of the European elites there have been inter-influences and important takeovers due to matrimonial relations, crusades, wars, pilgrimages etc. The trade also played a significant role, as along the commerce roads were transported, along with other commodities, food and recipes. Usually, printed books are based on older manuscripts. Cookbooks are an important source for researchers in cultural, social and economic history, allowing decoding of the gastronomic discourse of European elites, as they contain preparations considered prestigious and appropriate to a high social status. In gastronomy, as in fashion, prestigious products have been developed, used for representative purposes. Over time, classes placed lower in the social hierarchy - townspeople, as well as wealthy layers of villages - were contaminated by similar ideals, adopting elements from the gourmet behavior of the nobility. As for the old cookbooks, it can be said that they generally propagate an international cuisine with regional varieties. In Transylvania, at the latest during the Principality - in other words, since the sixteenth century - fine cuisine has developed, based on European international cuisine and elements of indigenous ethnic cuisine. In the 18th century, Sibiu was not only the capital of Transylvania but the city that houses the largest garrison of the Habsburg Empire after Wiener Neustadt. There is no prince in the city, but the city is the residence of the governor and the general comandor. Along with the Habsburg administration, many high ranking military officers from various provinces of the Empire, coming from illustrious families and many officials, also descendants from the elites, have been established here, giving the city a cosmopolitan look. They came with their chefs and Viennese dishes, and fine cuisine is taken over on a large scale. Thus, the Sibiu cuisine becomes a synthesis, in which the old, local recipes coexist with the sophisticated ones taken from Central and Western Europe. If until World War I, the landmark was Vienna and its gastronomic profile, in the interwar period, the influence of Bucharest, with its French and Balkan-oriental cuisine, is becoming stronger, due to the wealth of cooking books that circulated throughout the country. After the establishment of Communism, many recipes of fine cuisine were considered bourgeois and decadent, giving up some, and others renamed and simplified. There were few places that managed to keep, to some extent, the high standards of the past. Due to the food crisis of the last decade of the communist era, preparations were made for cooked dishes and desserts inspired by the war kitchen, using few ingredients and substitutes for missing ones. After 1989, the situation has changed radically, including culinary, making it possible to return to refinement and gastronomic diversity. (Authors) ; The food is an important part of any culture, and traditional recipes are precious elements of intangible cultural heritage. The cuisine in the Transylvanian region, in general, and in the area of Sibiu in particular, highlights, once more, the given value of multiculturalism in this model space for modern society. In a multiethnic city like Sibiu, gastronomy is an axis of education, because it is part of that field that no one feels alien to. Combining practical knowledge, history and theory, this book drives us into the extraordinary adventure of the Sibian cuisine, whose fame goes beyond the boundaries of the country, now in the year preceding the Project Sibiu the European Gastronomy Region 2019 at which "Lucian Blaga" University is partner. __________________________ The history of Sibiu awakens the feeling of pride of the locals and the admiration of those who want to know the city. Over 800 years of history speak of courage and heroism, about a fortress that faced its attackers and resisted. Equally, these centuries show the surprising economic and cultural development of a city that has found its way into the recent past by putting culture at the forefront, as a sum of past traditions and as a generator of development for the future. The gastronomic culture is a part of Sibiu's history, but few know this side, even though they appreciate today's traditional Sibian cuisine. This book aims to bring to light the local cuisine throughout history, a welcome approach, especially in the context of the Sibiu European Gastronomy Program 2019. One of the main goals of this Program is precisely to highlight the local specificity of Sibiu cuisine, encompassing years of history and the influence of the ethnicities and cultures that gave Sibiu that unique character. ; Work realised in the frame of the project "The history of fine cuisine from Renaissance to the present day"; no. contract 48124/ 19.06.2018 – cofinanced by the City Hall of Sibiu, through the Cultural Agenda 2018.

In der Gastronomie der europäischen Eliteschichten kam es infolge familiärer Bindungen, Kreuzzügen, Kriegen, Pilgerfahrten usw. zu gegenseitigen Beeinflussungen sowie zur Übernahme von Gerichten. Der Handel hat dabei ebenfalls eine wichtige Rolle gespielt, da auf den Handelswegen, neben anderen Gütern, auch Lebensmittel und Rezepte mitgeführt wurden. Die ersten gedruckten Kochbücher beruhen meistens auf älteren Handschriften. Kochbücher sind wichtige Quellen zur Erforschung der Kultur-, Sozial- und Wirtschaftsgeschichte, mit deren Hilfe der gastronomische Diskurs der europäischen Eliteschichten entschlüsselt werden kann, da sie Rezepte von Speisen enthalten, die nur Menschen mit gehobenem sozialem Status vorbehalten waren. In der Gastronomie – wie in der Mode – entwickelte man prestigeträchtige Luxusgüter, die der Repräsentation dienten. Im Verlauf der Zeit haben auch weniger hochgestellte soziale Klassen, – wie städtisches Patriziat und wohlhabende Bauern – den Adeligen nachgeeifert und Elemente ihres gastronomischen Verhaltens übernommen. In Bezug auf alte Kochbücher kann im Allgemeinen behauptet werden, dass sie internationale Rezepte mit regionalen Variationen beinhalten. In Siebenbürgen entwickelte sich spätestens seit dem 16. Jh., dh. seit der Zeit des Fürstentums, eine gehobene Küche, der die internationale europäische Feinküche wie auch Elemente der heimischen ethnischen Küchen zugrunde lagen. Im 18. Jh. war Sibiu/Hermannstadt nicht nur Hauptstadt Siebenbürgens, sondern zweitgrößte Garnisonsstadt des Habsburgerreiches, nach der Wiener Neustadt. Die Stadt beherbergte zwar keinen Fürstenhof, war aber Sitz des Guberniums und des Gouverneurs. Infolge der habsburgischen Verwaltung wurden hier zahlreiche hochrangige Militärangehörige und Beamte aus allen Teilen der Monarchie ansässig, die adeligen oder anderen berühmten Familien entstammten und der Stadt ein kosmopolitisches Aussehen verliehen. Diese brachten ihre Köche mit, die Wiener Kochbücher benutzten, was dazu führte, dass gehobenes Kochen große Verbreitung fand. Die Feinküche Hermannstadts war folglich eine der Synthese, in der alte lokale Rezepte und edle Gerichte aus Mittel- und Westeuropa nebeneinander existierten. Wenn bis zum Ersten Weltkrieg das gastronomische Profil der Stadt vom Blick nach Wien bestimmt war, so änderte sich dieses in der Zwischenkriegszeit, als Bucureşti/Bukarest, mit seiner an Frankreich orientierten Küche und balkanisch-orientalischem Einschlag, zunehmend an Einfluss gewann. Dazu hat auch eine Vielzahl von Kochbüchern beigetragen, die in ganz Rumänien Verbeitung fanden. Zu kommunistischer Zeit wurden zahlreiche Rezepte der gehobenen Küche als bürgerlich und dekadent abgestempelt und verboten, während der Name von anderen geändert und ihre Zusammensetzung vereinfacht wurde. Gleichzeitig waren es nur wenige Gaststätten, die den gehobenen Status von einst beibehalten konnten. Infolge der Lebensmittelknappheit des letzten Jahrzehnts der kommunistischen Ära wurde auf Rezepte aus der Kriegszeit zurückgegriffen, für die man nur wenige Zutaten oder Ersatzzutaten verwendete. Nach der politischen Wende von 1989 hat sich alles grundlegend geändert – einschließlich im gastronomischen Bereich – sodass wieder Raffinesse und Diversität angestrebt wird. ; Die Esskultur ist ein wichtiger Bestandteil jedwelcher Kultur, während traditionelle Kochrezepte wertvolle Elemente des immateriellen Kulturerbes sind. Die siebenbürgische Küche – im Allgemeinen – sowie die der Hermannstädter Umgebung – im Besonderen – erbringt den Beweis, wie wertvoll die Multikulturaliät für diesen Raum war, der für die moderne Gesellschaft Modellcharakter hat. In einer multiethnischen Stadt – wie Sibiu/Hermannstadt – bildet die Gastronomie eine Erziehungs- und Bildungsachse, da sie ein Bereich ist, in dem sich alle Bürger heimisch fühlen. Indem es praktische Erkenntnisse mit Geschichte und Theorie verbindet, nimmt das Buch seine Leser auf die abenteuerliche Entdeckungsreise der Hermannstädter gehobenen Küche mit, einer Küche, die sich auch jenseits der Landesgrenzen hoher Wertschätzung erfreut, insbesondere jetzt, kurz vor Abwicklung des Programms Sibiu, Gastronomische Europäische Region 2019, ein Programm, dessen Partner die "Lucian Blaga" - Universität ist. _______________________Die Geschichte der Stadt Sibiu/Hermannstadt erweckt den Stolz der Einheimischen und die Bewunderung jener, die sie kennenlernen möchten. Die über achthundert Jahre alte Geschichte erzählt von Mut und Heldentum, von einer Festung, die sich den Angreifern entgegenstellte und Widerstand leistete. In gleichem Maße zeugen diese Jahrhunderte von einer erstaunlichen wirtschaftlichen und kulturellen Entwicklung der Stadt, die ihren Weg auch in der Gegenwart gefunden hat und die Kultur – als eine Summe geschichtlicher Tradition und Entwicklungsfaktor für die Zukunft – in den Vordergrund stellt. Die gastronomische Kultur ist Teil der Geschichte dieser Stadt, jedoch nur wenige kennen diesen Aspekt, selbst wenn sie die traditionelle Küche schätzen. Der Zweck des vorliegenden Buches ist der, die Geschichte der lokalen Gastronomie zu beleuchten, ein willkommenes Unterfangen im Kontext des Programmes Sibiu, Gastronomische Europäische Region 2019. Das Hauptanliegen dieses Programmes ist es, die lokalen Eigenheiten der lokalen Küche hervorzuheben, die sowohl geschichtliche Entwicklung beinhaltet als auch Beeinflussungen seitens der Ethnien und Kulturen, die der Stadt ihren einzigartigen Charakter verleihen. ; Die Arbeit wurde im Rahmen des Projekts "Istoria bucătăriei fine sibiene de la Renaștere până în zilele noastre" [Geschichte der Hermannstädter gehobenen Küche von der Renaissance bis zur Gegenwart] verfasst, nr. Contract/Vertrag Nr. 48124/ 19.06.2018 – cofinațat de Primăria Municipiului Sibiu, prin Agenda Culturală 2018/gefördert vom Bürgermeisteramt des Munizipiums Sibiu/Hermannstadt durch die Kulturagenda 2018

"Exhibitions of the Painters Otto Fikentscher (1862 Zwickau ‒ 1945 Baden Baden) and Franz Domscheit/Pranas Domsaitis (1873 Kropiens/Gajewo ‒ 1962 Cape Town) in Sibiu. The paper is dealing with two art events, which occured in 1914 and 1924 and were organized by the Art Association Sebastian Hann. The protagonists were the animal painter Otto Fikentscher and the Expressionist Franz Domscheit/Pranas Domsaitis, both esteemed artists from Germany. The only source reporting about the events was the important German daily newspaper from Transylvania, Siebenbürgisch-Deutsches Tageblatt. While Fikentscher's exhibition, which comprised several paintings showing specimens from the Transylvanian fauna, was received with enthusiasm, Franz Domscheit's show, much more difficult to be understood by the provincials (both, critics and public), did not enjoy recognition. Fikentscher intended to come back to Sibiu the same year with another exhibition, an intention impeded by the outbreak of WWI and the events of its aftermath. Although initially some of the intellectuals from Sibiu intended to convince Domscheit to settle in their town in order to enrich the local art scene, the failure of the exhibition made it invalid. The paper also deals with the most important biographical data of the two artists and makes consideration about their artworks. Keywords: Otto Fikentscher, animal painter, Transylvania, Sibiu, Association Sebastian Hann, Franz Domscheit/Pranas Domsaitis, Impressionism, Expressionism, degenerate art, South Africa, Pranas Domsaitis Gallery, Lithuania, Klaipeda. "

"Three Centuries Since Baron Samuel von Brukenthal was Born (26th of July 1721 - 9th of April 1803). Baron Samuel von Brukenthal was an outstanding personality, a man of great erudition and refined taste, whose political career culminated with the dignity of Governor of Transylvania, a dignity he held between 1777 and 1787. Brukenthal was the only Transylvanian Saxon who enjoyed this great honor. Living for many years abroad, he got acquainted with Viennese cultural patterns he tried to implement in his own country. As a Transylvanian representative of the Enlightenment, Brukenthal became famous through his major creation, the first museum in the South Eastern part of Europe opened in 1790 to connoisseurs and foreign travelers and in 1817 to the large public. His fine art collection comprised about 1100 paintings belonging to the major European art schools. Besides paintings he also had a rich collection of etchings in copper, a library consisting of about 16000 volumes, rare archeological objects, as well as a numismatic collection and one of minerals. But his sphere of interest was much wider, including a large scale of sciences, the educational system, the musical life of Sibiu, the art of gardening. Keywords: Brukenthal, baron, politician, governor of Transylvania, Enlightenment, museum, paintings, major European art schools, library, archeological objects, numismatics, minerals. "