Culture of Austria - 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:  Culture Of Austria

Famous quotes containing the word food:

    “Odors from decaying food wafting through the air when the door is opened, colorful mold growing between a wet gym uniform and the damp carpet underneath, and the complete supply of bath towels scattered throughout the bedroom can become wonderful opportunities to help your teenager learn once again that the art of living in a community requires compromise, negotiation, and consensus.”
    —Barbara Coloroso (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)

    “The urge for Chinese food is always unpredictable: famous for no occasion, standard fare for no holiday, and the constant as to demand is either whim, the needy plebiscite of instantly famished drunks, or pregnancy.”
    —Alexander Theroux (b. 1940)