TY  - GEN
AU  - Levi, Rahamim Raka
PY  - 2022-11-04
UR  - https://www.jevrejskadigitalnabiblioteka.rs/handle/123456789/2201
AB  - Tokom Holokausta neki Jevreji su uspeli da emigriraju u SAD. Većina Jevreja nemačkih naučnika ostalo je bez posla, bez laboratorijskih objekata ili čak drzavljanstva. Morali su da traže utočište u drugim evropskim zemljama - kao npr. Engleskoj. Mnogi od njih su se nastanili u Sjedinjenim Državama. Sličnu sudbinu imali su i naučnici Jevreji u drugim srednjeevropskim zemljama koje je Nemačka okupirala - kao što je Austrija. Nekoliko ovih izbeglica bili su vrhunski svetski fizičari, a američka vlada je mnoge zaposlila da rade na Projektu Manhattan - vojnom istraživačkom projektu za izgradnju prve atomske bombe. Ove izbeglice su imale ključne uloge u uspehu projekta, uključujući Hansa Bethea, Lea Szilarda i Josepha Rotblata.
AB  - During the Holocaust, some Jews managed to immigrate to the USA. Most of the Jewish German scientists were left without jobs, laboratory facilities or even citizenship. They had to seek refuge in other European countries - such as England. Many of them settled in the United States. Jewish scientists in other Central European countries occupied by Germany - such as Austria - had a similar fate. Several of these refugees were the world's top physicists, and the US government employed many to work on the Manhattan Project - a military research project to build the first atomic bomb. These refugees played key roles in the success of the project, including Hans Bethe, Leo Szilard and Joseph Rothblatt.
PB  - Beograd : R. R. Levi
T1  - Jevreji i stvaranje atomske bombe
T1  - The Jews and the making of the atomic bomb
UR  - https://hdl.handle.net/21.15107/rcub_jdb_2201
ER  - 

@misc{
author = "Levi, Rahamim Raka",
year = "2022-11-04",
abstract = "Tokom Holokausta neki Jevreji su uspeli da emigriraju u SAD. Većina Jevreja nemačkih naučnika ostalo je bez posla, bez laboratorijskih objekata ili čak drzavljanstva. Morali su da traže utočište u drugim evropskim zemljama - kao npr. Engleskoj. Mnogi od njih su se nastanili u Sjedinjenim Državama. Sličnu sudbinu imali su i naučnici Jevreji u drugim srednjeevropskim zemljama koje je Nemačka okupirala - kao što je Austrija. Nekoliko ovih izbeglica bili su vrhunski svetski fizičari, a američka vlada je mnoge zaposlila da rade na Projektu Manhattan - vojnom istraživačkom projektu za izgradnju prve atomske bombe. Ove izbeglice su imale ključne uloge u uspehu projekta, uključujući Hansa Bethea, Lea Szilarda i Josepha Rotblata., During the Holocaust, some Jews managed to immigrate to the USA. Most of the Jewish German scientists were left without jobs, laboratory facilities or even citizenship. They had to seek refuge in other European countries - such as England. Many of them settled in the United States. Jewish scientists in other Central European countries occupied by Germany - such as Austria - had a similar fate. Several of these refugees were the world's top physicists, and the US government employed many to work on the Manhattan Project - a military research project to build the first atomic bomb. These refugees played key roles in the success of the project, including Hans Bethe, Leo Szilard and Joseph Rothblatt.",
publisher = "Beograd : R. R. Levi",
title = "Jevreji i stvaranje atomske bombe, The Jews and the making of the atomic bomb",
url = "https://hdl.handle.net/21.15107/rcub_jdb_2201"
}

Levi, R. R.. (2022-11-04). Jevreji i stvaranje atomske bombe. 
Beograd : R. R. Levi..
https://hdl.handle.net/21.15107/rcub_jdb_2201

Levi RR. Jevreji i stvaranje atomske bombe. 2022;.
https://hdl.handle.net/21.15107/rcub_jdb_2201 .

Levi, Rahamim Raka, "Jevreji i stvaranje atomske bombe" (2022-11-04),
https://hdl.handle.net/21.15107/rcub_jdb_2201 .

TY  - GEN
AU  - Levi, Rahamim Raka
AU  - Panić, Barbara
PY  - 2018
UR  - http://www.makabijada.com/SefardskaKuhinja/ukusi.pdf
UR  - https://www.jevrejskadigitalnabiblioteka.rs/handle/123456789/1297
AB  - Jevrejska kuhinja je lepeza sastavljena od jela iz tradicionalnih kuhinja zemalja u kojima su Jevreji živeli tokom viševekovnog rasejanja. Nasuprot aškenaskoj kuhinji, koja je srednjoevropska, kontinentalna, sefardska je, do izgona Jevreja iz Španije bila potpuno mediteranska. Podrazumevala je pripremu lagane hrane, sa dosta povrća, ribe i voća. Došavši u dodir sa orijentalnim ukusima, Sefardi u jelovnik uvode razne pite sa jagnjećim mesom, sirom ili povrćem, dok se slatkiši obimno prelivaju sirupom od šećera. I pored otvorenosti da prihvate kuhinju svoje okoline, Jevreji su strogo vodili računa da pripremljena jela budu košer, odnosno da budu u skladu  sa propisima Tore. Košer hrana se deli na mesnu, mlečnu i neutralnu. Kada je u pitanju meso dozvoljeno je da se koristi samo ono od životinja koje su preživari i koje imaju razdvojene papke. Od živine može da se upotrebljava pileće, pačeće, guščje i ćureće meso. Mlečni košer proizvodi se proizvode od mleka krave, koze i ovce, jer su to košer životinje. Voće, povrće, žitarice i riba, ali samo ona koja ima peraja i krljušt, su neutralna hrana. Neutralnu hranu je dozvoljeno mešati i sa mesom i sa mlekom, dok je strogo zabranjeno kombinovati mesne i mlečne proizvode.
AB  - Jewish cuisine is composed of dishes from the traditional cuisines of the countries where Jews lived during the centuries-long diaspora. In contrast to Ashkenazi cuisine, which is Central European, continental, Sephardic it was completely Mediterranean until the expulsion of Jews from Spain. It meant preparing light food, with lots of vegetables, fish and fruit. Into contact with oriental flavors, the Sephardim introduce various pies with lamb, cheese or vegetables into the menu, while the sweets are extensively topped with sugar syrup. Despite the openness to accept the cuisine of their surroundings, the Jews strictly took care that the prepared dishes were kosher and according to the regulations of the Torah. Kosher food is divided into meat, milky and neutral. Regarding meat, it is allowed to use only meat of animals that are ruminants and that have separated hooves. Chicken, duck, goose and turkey can be used from poultry. Milky kosher products are made from the milk of cows, goats and sheep, because they are kosher animals. Fruits, vegetables, grains and fish, but only those that have feathers and scales, are neutral foods. It is allowed to mix neutral food with both meat and milk, while it is strictly forbidden to combine meat and dairy products.
PB  - Beograd : Jevrejska opština Beograd
T1  - Ukusi sefardske kuhinje
T1  - Tastes of Sephardic cuisine
SP  - 1
EP  - 28
UR  - https://hdl.handle.net/21.15107/rcub_jdb_1297
ER  - 

@misc{
author = "Levi, Rahamim Raka and Panić, Barbara",
year = "2018",
abstract = "Jevrejska kuhinja je lepeza sastavljena od jela iz tradicionalnih kuhinja zemalja u kojima su Jevreji živeli tokom viševekovnog rasejanja. Nasuprot aškenaskoj kuhinji, koja je srednjoevropska, kontinentalna, sefardska je, do izgona Jevreja iz Španije bila potpuno mediteranska. Podrazumevala je pripremu lagane hrane, sa dosta povrća, ribe i voća. Došavši u dodir sa orijentalnim ukusima, Sefardi u jelovnik uvode razne pite sa jagnjećim mesom, sirom ili povrćem, dok se slatkiši obimno prelivaju sirupom od šećera. I pored otvorenosti da prihvate kuhinju svoje okoline, Jevreji su strogo vodili računa da pripremljena jela budu košer, odnosno da budu u skladu  sa propisima Tore. Košer hrana se deli na mesnu, mlečnu i neutralnu. Kada je u pitanju meso dozvoljeno je da se koristi samo ono od životinja koje su preživari i koje imaju razdvojene papke. Od živine može da se upotrebljava pileće, pačeće, guščje i ćureće meso. Mlečni košer proizvodi se proizvode od mleka krave, koze i ovce, jer su to košer životinje. Voće, povrće, žitarice i riba, ali samo ona koja ima peraja i krljušt, su neutralna hrana. Neutralnu hranu je dozvoljeno mešati i sa mesom i sa mlekom, dok je strogo zabranjeno kombinovati mesne i mlečne proizvode., Jewish cuisine is composed of dishes from the traditional cuisines of the countries where Jews lived during the centuries-long diaspora. In contrast to Ashkenazi cuisine, which is Central European, continental, Sephardic it was completely Mediterranean until the expulsion of Jews from Spain. It meant preparing light food, with lots of vegetables, fish and fruit. Into contact with oriental flavors, the Sephardim introduce various pies with lamb, cheese or vegetables into the menu, while the sweets are extensively topped with sugar syrup. Despite the openness to accept the cuisine of their surroundings, the Jews strictly took care that the prepared dishes were kosher and according to the regulations of the Torah. Kosher food is divided into meat, milky and neutral. Regarding meat, it is allowed to use only meat of animals that are ruminants and that have separated hooves. Chicken, duck, goose and turkey can be used from poultry. Milky kosher products are made from the milk of cows, goats and sheep, because they are kosher animals. Fruits, vegetables, grains and fish, but only those that have feathers and scales, are neutral foods. It is allowed to mix neutral food with both meat and milk, while it is strictly forbidden to combine meat and dairy products.",
publisher = "Beograd : Jevrejska opština Beograd",
title = "Ukusi sefardske kuhinje, Tastes of Sephardic cuisine",
pages = "1-28",
url = "https://hdl.handle.net/21.15107/rcub_jdb_1297"
}

Levi, R. R.,& Panić, B.. (2018). Ukusi sefardske kuhinje. 
Beograd : Jevrejska opština Beograd., 1-28.
https://hdl.handle.net/21.15107/rcub_jdb_1297

Levi RR, Panić B. Ukusi sefardske kuhinje. 2018;:1-28.
https://hdl.handle.net/21.15107/rcub_jdb_1297 .

Levi, Rahamim Raka, Panić, Barbara, "Ukusi sefardske kuhinje" (2018):1-28,
https://hdl.handle.net/21.15107/rcub_jdb_1297 .