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10 Cards in this Set
- Front
- Back
The beginnings
Before the conquest |
Soups
porridges milk products Agriculture: millet, barley, wheat rye, and oat |
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The beginnings
After the conquest |
Clay furnace and grain pit
wine-culture, grapes fruits bread-baking pastas porridges still made amongst poor people |
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The beginnings
Renaissance cuisine |
-cookery books
-italian cuisine popularized -irrigational agriculture and horticulture -chinese porcelain -confectioners |
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The baroque
transylvanian cuisine |
-huge feasts and wild animal dishes
-mixing of sweet and sour -sour soups -donuts |
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The baroque
turkish influence |
-rice
-stuffed foods -kebab -coffee -retes |
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The baroque
New ingredients from america |
potato
corn tomato pumpkin |
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The baroque kitchen
|
-cookery books in large numbers
-more cakes and sweets -frying in butter and oil -frying in breadcrumbs |
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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 |
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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 |
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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 |