The Festival of Liberation at the Front
Yesterday evening, Monday, 14 April 2014, was the start of the eight-day Passover festivities. These kick off each year with the first Seder, the name of which derives from the Hebrew word seder, meaning order, because a particular ritual sequence is observed the entire evening.
The ritual Seder program is laid down in the Haggadah, an often beautifully illustrated book. (Incidentally, some especially precious Haggadot are currently on display in our special exhibition “The Creation of the World” and our director of archives recently described in his blog why even a nondescript Haggadah might be of great value to a museum.) Traditional texts and songs are recited from the Haggadah. Symbolic dishes and drinks deck the tables, ready to be consumed at specific moments during the evening.
German soldiers celebrate Passover in the occupied town of Jelgava (near Riga). © Jewish Museum Berlin, photo: anonymous. Donated by Lore Emanuel
But why is this night different from all other nights? This is a question that Jews all over the world ask themselves year after year at the Seder dinner. The answer is: it is the festival of liberation, for it commemorates the Israelites’ exodus from slavery in ancient Egypt. Everyone is supposed to feel, each year, as if she or he personally is about to leave Egypt. As a token of tribute to this new-won freedom, people comfortably recline while eating and drinking—for to take this position was the prerogative solely of free individuals in antiquity, not of slaves. → continue reading
A Newly Acquired Passover Haggadah and Its Previous Owners in Kreuzberg
Next week, the first Passover Seder will be celebrated on the evening of April 14. All over the world Jews will gather with their family and friends around festively decked tables and partake in the centuries-old tradition of reciting the Haggadah. Its text describes the story of the Israelites’ liberation from slavery in Ancient Egypt and sets forth the order of the evening.
“An Account of Israel’s Exodus from Egypt on the First Two Evenings of Passover,” published in Rödelheim near Frankfurt, 1848
© Jewish Museum Berlin, photo: Aubrey Pomerance
A Haggadah in an online auction recently caught my eye, and I managed to purchase it for a negligible sum for the Jewish Museum Berlin. Published in 1848 in Roedelheim near Frankfurt under the title Erzählung von dem Auszuge Israels aus Egypten an den beiden ersten Pesach-Abenden (An Account of Israel’s Exodus from Egypt on the First Two Evenings of Passover), the book contains the Hebrew version of the Haggadah text, along with its translation into German by Wolf Heidenheim. It is the twentieth edition of the Roedelheimer Haggadah that first appeared in 1822/23, there with the German translation in Hebrew characters. In 1839, the translation first appeared in Roman letters, as is the case with our new acquisition.
There is, to be sure, nothing remarkable about this edition from 1848. → continue reading
Seder Plate by Harriete Estel Berman, U.S.A., 2003 © photo: Jens Ziehe, Jewish Museum Berlin
Passover is not only a feast day evoking an historic event through a ritualized form of remembrance. It also appeals to reenact the exodus out of Egypt and envision divine mercy, freeing us from bondage and disenfranchisement. Like many Jewish holidays the original biblical Passover story has been and still is seen in relation to other historical events. The Egypt of the Exodus story turned into Ukraine and Belarus in the 17th century, when the Cossack chief Bogdan Chmielnicki allowed many hundreds of thousands of Jews to be murdered over the course of his struggle to liberate Poland. In the 20th century, Germany under the Nazi regime became the country to flee.
Through its culinarily-underscored recitation and discussion of the narrative, the seder provides a framework for each new re-interpretation. This appears primarily at the dinner: even while the symbolic dishes are determined by the Passover Haggadah, the other foods vary according to geography and the cultural conventions of the place where the celebration is taking place. There are especially numerous recipes for the “mortar,” the charoset, which resembles in color and texture the cementing agent used to build houses.
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