Preparation Authority tier 2

Austrian and Hungarian Cooking: The Empire's Table

The Austro-Hungarian Empire (1867–1918) produced a culinary culture of extraordinary range — the Habsburg court kitchens in Vienna synthesised the cooking traditions of a multi-national empire (Czech, Hungarian, Croatian, Italian, Galician Jewish, Turkish-influenced Bosnian) into a Viennese haute cuisine that was simultaneously cosmopolitan and specifically Central European. Hungarian cooking is distinct — one of the world's great independent culinary traditions built on a single spice (paprika) in a way that no other European tradition is.

Overview

Austrian and Hungarian culinary traditions.

Source

BRITISH ISLES + GERMAN/CENTRAL EUROPEAN + PACIFIC ISLAND

Cross-Cuisine Parallels

Turkish börék (strudel and Turkish phyllo are historically related — both derived from the same Central Asian stretched-dough tradition), Greek baklava (same thin pastry tradition through Ottoman tran