Tokai in Transition: The Heritage and History of Hungary's Furmint Grape

Culinary Historians of New York presents Tokaj in Transition: The Heritage and History of Hungary's Furmint Grape with Jenny Herman, 2024 CHNY Scholars' Grant Recipient.

A Zoom Presentation

The sweet and sophisticated Hungarian wines of Tokaj, or Tokay, are among the oldest and most sought-after of wines, preferred by Louis XIV and Catherine the Great. But starting in the mid-19th century, they suffered first from phylloxera, then two world wars, and then Hungary’s control by the Soviet regime, which emphasized quantity over quality. More recently, the region has reemerged as a producer of fine wines and was classified as a UNESCO cultural landscape.

Jenny Herman will trace this fascinating history, focusing on the Furmint grape variety, based in part on her site visits and interviews with winemakers.

ABOUT JENNY

Jenny L. Herman is a 2024 recipient of the Culinary Historians of New York Scholars’ Grant. She is a researcher and writer focusing on connections between food, the arts, and society. Jenny holds a PhD in Cultural Studies from KU Leuven in Belgium and is currently a postdoctoral researcher at the EIREST lab at the University of Paris Panthéon-Sorbonne, which focuses on the social, economic, and political aspects of tourism.

6:30: Sign in to Zoom
6:40 Presentation followed by general Q & A

The program is free to members, although advance registration is required
RSVP through Eventbrite.
Nonmembers and guests are invited for $10.
Reminders and a Zoom link will come from Eventbrite, once you register.

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