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:
“Nurturing competence, the food of self-esteem, comes from acknowledging and appreciating the positive contributions your children make. By catching our kids doing things right, we bring out the good that is already there.”
—Stephanie Martson (20th century)
“Men should not labor foolishly like brutes, but the brain and the body should always, or as much as possible, work and rest together, and then the work will be of such a kind that when the body is hungry the brain will be hungry also, and the same food will suffice for both; otherwise the food which repairs the waste energy of the overwrought body will oppress the sedentary brain, and the degenerate scholar will come to esteem all food vulgar, and all getting a living drudgery.”
—Henry David Thoreau (1817–1862)