Cultural History of Viennese Cuisine

Download or read book Cultural History of Viennese Cuisine written by Thomas Karl Stiegler and published by . This book was released on 2019-06-10 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stories, anecdotes and recipes about Viennese cuisine.Everyone associates a certain impression with Viennese cuisine: Sacher Torte, Wiener Schnitzel, Gugelhupf and Kaiserschmarrn.But Viennese cuisine is much more than just a collection of recipes. Rather, it is a symbol of the Viennese's ability to enjoy the little things in life, good food, good wine and Sunday excursions with his loved ones.And that is exactly what this book is supposed to be about. About the unique Viennese cuisine, which could only be created here, and its connection to this city and the people who lived here. For Vienna was not only the capital of the Habsburg Empire and for a long time the seat of the Emperor, it was also a magnet for people from all over the world.Bohemia, Magyars, Germans, Ruthenians, Croats, Poles, Italians or Russians cavorted in their streets and made Vienna the first truly cosmopolitan city in Europe.And all this was reflected in their cooking pots.But behind every dish is a human with his own history, desires, hopes and dreams. Nobles, peasants, maids, actors or valets. The Viennese housewife as well as the emperor's personal chef and the coachman from the 1st district.They all made Viennese cuisine what it is today.Their stories are the subject of this book. Who invented the Sachertorte? What do we owe to the Esterhazys? Where does the name Gugelhupf came from? What does Emperor Maximilian I have to do with the Brandteigkrapferl?And again and again Emperor Franz Joseph I appears. With Tafelspitz, Kaiserschmarrn, Girardirostbraten and many other dishes.But read for yourself what stories shaped Viennese cuisine, how everything is connected and why it is so colourful and unique among the cuisines of the world.In this book..: Stories and anecdotes about Viennese cuisine during the Habsburg Monarchy.With recipes for the most diverse classics of Austrian cuisine