The Viennese Cuisine before Hitler – ‘One Cuisine in the Use of Two Nations’

This article looks at the evidence that the fame of pre-war Viennese cuisine was a shared culinary product, practice, and legacy of Viennese Jews and non-Jews alike and how contemporary non-Jewish cooks and cookbook writers displayed knowledge of Jewish ingredients and recipes. With Viennese Jews being the second-largest religious group, it was at least a sensible marketing strategy to address the largest possible audience by including recipes for, but excluding references to religious holidays.