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.
Read more about this topic: Culture Of Austria
Famous quotes containing the word food:
“There is such a thing as food and such a thing as poison. But the damage done by those who pass off poison as food is far less than that done by those who generation after generation convince people that food is poison.”
—Paul Goodman (1911–1972)
“At the violet hour, the evening hour that strives
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—T.S. (Thomas Stearns)
“I believe that every man who has ever been earnest to preserve his higher or poetic faculties in the best condition has been particularly inclined to abstain from animal food, and from much food of any kind.”
—Henry David Thoreau (1817–1862)