RE: [Cz-L] The making of the Powidla

This is the first time I've ever replied to Czernowitz posts (of which I have a huge online archive of my own!), because I don't think I'm qualified: all my people came from what's now the Czech Republic, either Prague or Olomouc where I now own my family's 'restituted' house in which I stay 4-6 times a year.

What's clear to me is that Czernowitz doesn't seem to have been very unlike Bohemia and Moravia. One extraordinary resemblance, however, is Povidl - Czech (including Czech Jews!) tend to love it; the 'Sudeten' Germans - the mostly strongly nationalist and very anti-Semitic Bohemian and Moravian German-speaking Gentiles, well organized as a now 2nd-, 3rd- or even 4th-generation community in Germany and Austria - go out of their way to say how much they hate it!

Povidl is of course very much alive and in production in the Czech Republic.

Another Czech-German food taboo is garlic. Essentially, again, Czechs and Jews love it; a friend of my late mother's, a Czech but brought up in the then otherwise mainly 'German' town of Prostějov ('Prossnitz') called her 'židovička' ('little Jewess') because she put it in her goulashes.

Does anyone from Czernowitz know of similar German food taboos, dividing them from both Jews and local Slavs (Ukrainians) or Romanians?

From: bounce-63517113-3499287_at_list.cornell.edu [mailto:bounce-63517113-3499287_at_list.cornell.edu] On Behalf Of Lydia Schmerler
Sent: 22 August 2012 12:23
To: HARDY BREIER; CZERNOWITZ-L
Subject: Re: [Cz-L] The making of the Powidla

Yes, I remember Powidla !!!

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From: "HARDY BREIER" <HARDY3_at_BEZEQINT.NET>
Sent: Wednesday, August 22, 2012 6:04 AM
To: "CZERNOWITZ-L" <Czernowitz-L_at_cornell.edu>
Subject: [Cz-L] The making of the Powidl

> In Czernowitz everybody made Powidla.
> It was made from plums . In Bukovina there were a lot of plums.
> Many plum trees were in public places and you could pick them for free.
> But usually we bought the Slyvo at the house gate.
> Then the big cauldron was brought down into the yard.
> The plums were cleaned the stone removed and then cut into pieces.
> The it was boiled in water and stirred until the desired density.
> Some added sugar.
> Then it went into jars.
> In winter we ate this spread on dark bread over a layer of butter .
> Also fine for making Pirogen.
> http://1.bp.blogspot.com/-0aJrFcD_eQQ/UAVHgsYPDBI/AAAAAAAAA6s/aIuHIA1GxaU/s1600/powidla.jpg
>
> PS. Povidla could also be used for catching flies.
>
> Hardy
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Received on 2012-08-22 06:25:36