Austrian Art - Food

Food

Main article: Austrian cuisine

Austrian 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.

Read more about this topic:  Austrian Art

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)

    “Would mankind be but contented without the continual use of that little but significant pronoun “mine” or “my own,” with what luxurious delight might they revel in the property of others!... But if envy makes me sicken at the sight of everything that is excellent out of my own possession, then will the sweetest food be sharp as vinegar, and every beauty will in my depraved eyes appear as deformity.”
    —Sarah Fielding (1710–1768)

    “The food of thy soul is light and space; feed it then on light and space. But the food of thy body is champagne and oysters; feed it then on champagne and oysters; and so shall it merit a joyful resurrection, if there is any to be.”
    —Herman Melville (1819–1891)