Food
Main article: Austrian cuisineAustrian cuisine, which is often incorrectly equated with Viennese cuisine, is derived from the cuisine of the Austro-Hungarian Empire. In addition to native regional traditions it has been influenced above all by Hungarian, Czech, Jewish and Italian cuisines, from which both dishes and methods of food preparation have often been borrowed. Goulash is one example of this. Austrian cuisine is known primarily in the rest of the world for its pastries and sweets. In recent times a new regional cuisine has also developed which is centred on regional produce and employs modern and easy methods of preparation.
Every state in Austria has some specialities: In Lower Austria they have poppies, in Burgenland polenta, in Styria pumpkin, in Carinthia's many lakes they have fish, in Upper Austria, dumpling play a vital role, for Salzburg the Salzburger Nockerln are famous (a Soufflé), Tyrol has their tyrolean bacon, and Vorarlberg is influenced by the close neighbors Switzerland and the Swabia region in Germany, thus cheese plays a role and cheesy Swabian Spätzle are a specialty there.
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Famous quotes containing the word food:
“Feed him ye must, whose food fills you.
And that this pleasure is like raine,
Not sent ye for to drowne your paine,
But for to make it spring againe.”
—Robert Herrick (1591–1674)
“To say that a work of art is good, but incomprehensible to the majority of men, is the same as saying of some kind of food that it is very good but that most people can’t eat it.”
—Leo Tolstoy (1828–1910)
“Now launch the small ship, now as the body dies
and life departs, launch out, the fragile soul
in the fragile ship of courage, the ark of faith
with its store of food and little cooking pans
and change of clothes,”
—D.H. (David Herbert)