cooking class
Terms
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The beginnings
Before the conquest -
Soups
porridges
milk products
Agriculture: millet, barley, wheat rye, and oat -
The beginnings
After the conquest -
Clay furnace and grain pit
wine-culture, grapes
fruits
bread-baking
pastas
porridges still made amongst poor people -
The beginnings
Renaissance cuisine -
-cookery books
-italian cuisine popularized
-irrigational agriculture and horticulture
-chinese porcelain
-confectioners -
The baroque
transylvanian cuisine -
-huge feasts and wild animal dishes
-mixing of sweet and sour
-sour soups
-donuts -
The baroque
turkish influence -
-rice
-stuffed foods
-kebab
-coffee
-retes -
The baroque
New ingredients from america -
potato
corn
tomato
pumpkin - The baroque kitchen
-
-cookery books in large numbers
-more cakes and sweets
-frying in butter and oil
-frying in breadcrumbs -
The 19th century and onwards
Austrian and rural inns -
Monarchy: growing interest in Hungarian culture and cuisine.
- reopening of inns and taverns
- Buda: new castle built
- Csarda -
The 19th century and onwards
Austrian and rural gastronomic influences -
Rural: cauldron (porkolt, gulyas, paprika chicken), spit
- Austrian: cooking in lard, breadcrumbs, dumplings, donuts for carnival -
The 19th century and onwards
After 1867 -
- rebirth of Hungary (21 million)
- traveling and tourism in Budapest
- Spas
- cold fruit soups
- gundel karoly: pancakes
- confectionaries
-coffee houses