Csapó Katalin - Éliás Tibor: Dobos és a 19. század cukrászata Magyarországon (Budapest, Magyar Kereskedelmi és Vendéglátóipari Múzeum, 2010)
ÉLIÁS TIBOR: Dobos C. József, a halhatatlan cukrász - Dobos könyvei
Sedlllr ïolgc Pou JoTtf t£. Dobos (Qcljcimiti* (Terra incognita) für 3fr au en. в и а .. il г и »H&.ilitlt € i fl г п t и m bes îtulûrs null. Dobos С. lózsef: Geheimnis für Frauen, Budapest, 1912. Gundel Károlynak dedikált példány lózsef С. Dobos: Geheimnis für Frauen ("Secrets for Women"), Budapest, 1912. Dedicated copy belonging to Károly Gundel Még egy fontos tény is alátámasztja, hogy Szentpáli lankának szerepe lehetett a könyv létrejöttében: Dobos ezen kívül még tizennégyet írt - de mindet németül! (Végső soron az is előfordulhatott, hogy eredetileg németül írta meg szakácskönyvét, és Szentpálival fordíttatta magyarra, ebben az esetben viszont vajon miért nem adta ki német nyelven ezt is, mint a többit?) at the time drew heavily from other publications of the period. He was almost certainly heavily influenced by the cookery book published in Munich in 1858 by lulius Rottenhöfer3\ the head cook to the court of Maximilian II, ruler of Bavaria, as well as by La Cuisine classique (Classic Cookery), published in Paris in 1856 and written by Urbain Dubois (1818-1901) and Emile Bernard (1828-1897), a book which was reprinted several times and which Rottenhöfer also used as a basis for his work. Dubois and Bernard are mentioned by Dobos in the foreword to his book, adding: "Tfie works written by these great professionals now serve as a source for the illustrious cooks of Germany and America, who use them as the basis for their »newest«, »best « and most practical « cookery books." An analytical comparison of the French, German and Hungarian publications would be needed to confirm the exact number and manner of any similarities and "copied" material, but this small study does not allow for such thorough research. One thing we do know is that Dobos used all the exact same illustrations found in Rottenhöfer's book (although he did supplement these with new, coloured plates). 4 So what happened? Did lanka Szentpáli translate the recipes of the French and Bavarian cookery books and then ask Dobos to edit and add to them before giving his name to the publication? Or was it the other way around? It was Dobos who found the books of the French masters and Rottenhöfer so useful that he asked ' Rottenhöfer, lulius: 1 llustrirtes Kochbuch. Neue vollständige theoretisch-praktische Anweisung in der feinen Kochkunst mit besonderer Berücksichtigung der herrschaftlichen und bürgerlichen Küche. Munich, 1858 and several other editions a All the books mentioned may be found in the library of the Hungarian Museum of Trade and Tourism 69
