The Historical Construction of National Consciousness

A long essay entitled Three Historical Regions of Europe, appearing first in a samizdat volume in Budapest in 1980, instantly put its author into the forefront of the transnational debate on Central Europe, alongside such intellectual luminaries as Milan Kundera and Czesław Miłosz. The present volume offers English-language readers a rich selection of the depth and breadth of the legacy of Jenő Szűcs (1928–1988). The selection documents Szűcs’s seminal contribution to many contemporary debates in historical anthropology, nationalism studies, and conceptual history. It contains his key texts on the history of national consciousness and patterns of collective identity, as well as medieval and early modern political thought. The works published here, most of them previously unavailable in English, provide a sophisticated analysis of a wide range of subjects from the myths of origins of Hungarians before Christianization to the political and religious ideology of the Dózsa peasant uprising in 1514, the medieval roots of civil society, or the revival of ethnic nationalism during the communist era. The volume, with an introduction by the editors locating Szűcs in a transnational context, offers a unique insight into the complex and sensitive debate on national identity in post-1945 East Central Europe

The Historical Construction of National Consciousness

A long essay entitled 'Three Historical Regions of Europe', appearing first in a samizdat volume in Budapest in 1980, instantly put its author into the forefront of the transnational debate on Central Europe, alongside such intellectual luminaries as Milan Kundera and Czesław Miłosz. The present volume offers English-language readers a rich selection of the depth and breadth of the legacy of Jenő Szűcs (1928–1988). The selection documents Szűcs’s seminal contribution to many contemporary debates in historical anthropology, nationalism studies, and conceptual history. It contains his key texts on the history of national consciousness and patterns of collective identity, as well as medieval and early modern political thought. The works published here, most of them previously unavailable in English, provide a sophisticated analysis of a wide range of subjects from the myths of origins of Hungarians before Christianization to the political and religious ideology of the Dózsa peasant uprising in 1514, the medieval roots of civil society, or the revival of ethnic nationalism during the communist era. The volume, with an introduction by the editors locating Szűcs in a transnational context, offers a unique insight into the complex and sensitive debate on national identity in post-1945 East Central Europe

Sous-vide húsokban előforduló humán patogén baktériumok hőrezisztenciájának vizsgálata = Heat resistance examination of human pathogenic bacteria in sous-vide meat

A sous-vide technológia a kíméletes hőkezelési technológiák közé tartozik, amely során pasztőrözött termékeket állítunk elő. A hőkezelés alacsony hőfoka (55-90 °C) miatt az így készült termékek magasabb tápértékkel és kedvezőbb érzékszervi tulajdonságokkal rendelkeznek a hagyományos technológiákhoz képest. A technológiával szemben támasztott alapvetőkövetelmény az egyensúly megteremtésea mikrobiológiai biztonság és az organoleptikus tulajdonságok között. A mikrobiológiai minőség biztosítása azonban komoly kihívás elé állítja a technológiával foglalkozó szakembereket. A szerzők célja a sous-vide technológiával készült húsok mikrobiológiai minőségének javítása volt. A hús, a legdrágább és a leggyakrabban felhasznált sous-vide nyersanyag, ezért mikroflórájának vizsgálata kiemelt jelentőségű. A húsban előforduló patogén mikrobák közül a spórás Clostridium perfringens és az enterobaktériumokhoz tartozó Salmonella Enteritidis hőrezisztenciáját vizsgáltuk mesterségesen befertőzött csirkehúsban. Kísérleteink során különböző hőfokon és hőntartási idők mellett, légköri nyomáson és vákuum-csomagolásban, a baktériumokkal befertőzött felületileg sterilezett, darált csirkemellet hőkezeltünk. Meghatároztuk a hőkezelési paramétereket, a kezelési hőfokot és a kezelési időt, valamint a hőpusztulási paramétereket: a tizedelési időt (D), a z értéket, a relatív pusztulási sebességet (RPS) és a relatív pusztulási időt (RPI). Vizsgálataink eredménye alapján t-próbával ellenőriztük, hogy a hőkezelés csírapusztító hatásának mértékére milyen hatással van a csomagolás. The sous-vide technology belongs to mild heat treatment technologies in which pasteurized products are prepared. Due to the low temperature (55-90 °C) of the heat treatment, products have higher nutritional values and better organoleptic properties compared to conventional technologies. The basic requirement for this technology is to find the right balance between microbiological safety and organoleptic properties. However, ensuring high microbiological quality poses a serious challenge for professionals dealing with sous-vide technology. The goal of the authors was to improve the microbiological quality of meats made by sous-vide technology. Meat is the most expensive and the most commonly used raw material for sous-vide processes, therefore, testing its microflora is of high priority. The heat resistance of pathogenic bacteria of meat, such as spore-forming Clostridium perfringens and enterobacteria Salmonella Enteritidis was tested in artificially inoculated chicken meat. During our experiments, bacterially inoculated and surface sterilized minced chicken breast was heat treated at various temperatures and hold times, at atmospheric pressure and in vacuum-packaging as well. Effective heat treatment parameters (temperature and hold time) and heat destruction parameters such as decimal reduction time (D), z-value, relative thermal death rate (RTDR) and relative thermal death time (RTDT) were determined. Based on our results, it was investigated, using a t-test, how the magnitude of the germ reducing effect of the heat treatment was influenced by the packaging

The Historical Construction of National Consciousness: Selected Writings

A long essay entitled Three Historical Regions of Europe, appearing first in a samizdat volume in Budapest in 1980, instantly put its author into the forefront of the transnational debate on Central Europe, alongside such intellectual luminaries as Milan Kundera and Czesław Miłosz. The present volume offers English-language readers a rich selection of the depth and breadth of the legacy of Jenő Szűcs (1928–1988). The selection documents Szűcs’s seminal contribution to many contemporary debates in historical anthropology, nationalism studies, and conceptual history. It contains his key texts on the history of national consciousness and patterns of collective identity, as well as medieval and early modern political thought. The works published here, most of them previously unavailable in English, provide a sophisticated analysis of a wide range of subjects from the myths of origins of Hungarians before Christianization to the political and religious ideology of the Dózsa peasant uprising in 1514, the medieval roots of civil society, or the revival of ethnic nationalism during the communist era. The volume, with an introduction by the editors locating Szűcs in a transnational context, offers a unique insight into the complex and sensitive debate on national identity in post-1945 East Central Europe.Published versio

New record of the viviparous lizard Zootoca vivipara (Jacquin, 1787) in Hungary

The lowland populations of the viviparous lizard Zootoca vivipara in the Carpathian Basin occur in cold, marshy relict habitats. In one of the largest wetlands in Hungary, Kis-Balaton, in 2016 its presence was confirmed by catching an individual with a small mammal live-trap. This new record is significant, since the nearest known sites of occurrence are at great distance and it is situated between the lowland viviparous populations of the north-northeast and the oviparous populations of the south (in Croatia)