Fazekas Éva: A fekete leves, a kávéfőzés története, időszaki kiállítás, 2010. április 23 - 2010. október 25, a Magyar Kereskedelmi és Vendéglátóipari Múzeum, a Magyar Műszaki és Közlekedési Múzeum és a Fazekas & Kimmel Gyűjtemény közös időszaki kiállítása (Budapest, Magyar Kereskedelmi és Vendéglátóipari Múzeum, 2010)

Noémi Saly: FROM COFFEE "CHERRIES" TO THE "BLACK SOUP"

Gazdagon díszíted arab kávéskanna, 19. század, F&K gyűjtemény Richly decorated Arab coffee pot, 1

9

,

h century, F&K collection during the Turkish occupation.) In eastern countries fond of coffee it is the habit to tell the fortune from the grounds: the figures dried on the bottom and the sides of the finjan turned upside down are interpreted as in Hungary the figures resulting from casting lead on New Years Eve. Coffee prepared in the Turkish way is sweetened with honey or sugar, moreover it is often boiled together with it. The delight can be enhanced by adding spices, e. g. cardamom, cinnamon, nutmeg or vanilla. Milk is never served with coffee. On the markets dispensed into cups. TWo thirds are boiled again, half of them are dispensed and, finally, after a third boiling the rest is poured into the cups, too. Tlirks and Greeks spoon out even the grounds from the cup. Turkish coffee is boiled and served in a copper pot with a handle (in Hungarian "ibrik", in Arabic "djesva"), and drunk from earless cups called finjans (in Hungarian "findzsa"). (Both words were "naturalized" in the Hungarian language Kávéskészlet porcelánbetétes findzsákkal, F&K gyűjtemény Coffee set with porcelain-lined finjans, F&K collection Arab kávéfőző edényke, 20. század eleje, MKVM Arab coffee-making vessel, early 20

l

h century, MKVM 75