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November 27, 1987 - Image 112

Resource type:
The Detroit Jewish News, 1987-11-27

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uir i tatilut rn lair






Continued from Page 52

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I - I

salem landscape artist. Dr.
Ticho died in 1960 while his
wife lived until 1980. On her
death, Anna Ticho left their
home to the Jerusalem Muni-
cipality and after extensive re-
furbishing their house, built in
1860, was opened to the public,
along with dozens of Anna's
drawings and Avraham's
menorahs, in May 1984.
The Tichos were born in
Moravia (today Czechoslo-
vakia). Avraham completed
his studies in Vienna where he
specialized in ophthalmology
at the Rudolph Hospital. In
1912, he was sent by the
Frankfurt-based organization
"Lem'an Zion", to open an eye
clinic in Jerusalem. Anna, his
cousin and assistant, accom-
panied him and the two were
married that year.
From 1919 onward, Avra-
ham headed the Ophthal-
mology Department at Rochs-
child Hospital (later Hadassah
Hospital). Anna drew the bar-
ren hills and dramatic land-
scapes that surrounded her,
and together the Tichos were
active in the city's cultural life.
It is not known exactly
when Avraham began to col-
lect Chanukah menorahs, but
it is known that most of them
were purchased for modest
sums from new immigrants
arriving in Israel from all
parts of the world. "Collecting
things is like a disease",
observes Irit Salomon, curator
of Ticho House. "Once a person
starts then they feel compelled
to make their collection as
complete as possible."
The oldest lamp in the col-
lection is a menorah from 15th
century Italy. It is made of
brass and has an austere, prac-
tical design, with a definite
Moorish Spanish influence.
Later Italian lamps reflect the
spirit of the Renaissance with
heretical human statues often

The more Orthodox Chanu-
kah lamps of Central and
Eastern Europe did not make
their appearance before the
18th century. Designs and
craftsmanship, such as some
19th century German exam-
ples in pewter, often equalled
the contemporary work of
Christian artisans.
Lamp designs were often
affected by architecture. One
Italian menorah is in the im-
age of a tower, while North
African lamps frequently are
adorned with the cupola
motifs that are popular as win-
dow frames. There is a general
consensus that good taste in
menorahs degenerated after
the middle of the last century
and one of the best examples of
a gaudy, over-ornateness that
is prevalent in more modern
times is a silver Russian lamp
that includes a clock and silver
flowers and birds.
All the menorahs in the col-
lection, with the exception of
several 20th century lamps,
were lit by oil. No doubt Avra-
ham Ticho regretted the stan-
dardization in designs brought
about by the modern era of the
wax candle and the candle-
stick-style menorah which
accompanied it. But then the
Chanukah menorah is really
about sentiment rather than
aesthetics. Most Jews, when
asked to describe their concept
of the ideal Chanukah lamp,
would probably conjure up in
their minds a picture of that
magical menorah in their
childhood home that lit up
their infancy.
Dr. Ticho's collection, one of
the most comprehensive col-
lections of an item which is the
most popular piece of Judaica
for collectors of antiquities,
bears witness to centuries of
Jewish children across three
continents who were en-
chanted by those flickering
lights of Chanukah.

Four Reasons To Never
Run Out Of Meal Ideas


Special to The Jewish News




62/ 6ew,-


.do -6

11§. 9

G 54


FRIDAY. NOV. 27. 1987

P. kahaa


of Windsor Ltd,

The Sephardic Kosher Kit-
chen. by Suzy David, il-
lustrated by Jean David,
Jonathan David Publishers.
From My Grandmother's
Kitchen, by Viviane Alchech
Miner with Linda Krinn,
Triad Publishing Co.
Kosher Cuisine, by Helen
Nash, illustrated by Pat
Stewart, Random House.
Quick and Easy, edited by
Shelley Melvin, Triad
Publishing Co.

Cooks are forever seeking
cookbooks to add to already

crowded_ shelves. The latest
additions to the kosher cooks'
catalog include two Sephardic
cookbooks, one on gourmet
kosher food, and one with
quick and easy recipes.
When Spanish Jews or
Sephardim were expelled from
Spain in 1492, they brought
culinary traditions with them
to their new homelands
around the Mediterranean
Sea. One of these countries
was Bulgaria, and local
specialities became incor-
porated into the cooking style.
Additions included eggplant,
tomatoes, peppers, onions,
homemade white cheese and
phyllo dough.

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