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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
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