Cultural History of Viennese Cuisine: Recipes and Anecdotes from the Time of the Habsburg Monarchy

By Thomas Stiegler

Stories and anecdotes about Viennese cuisine with recipes for the most diverse classics of Austrian 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. That is exactly what this book is supposed to be about - the unique Viennese cuisine, which could only be created there, and its connection to this city and the people who lived there.

Vienna was not only the capital of the Habsburg Empire, and for a long time the seat of the Emperor, but it was also a magnet for people from all over the world. Bohemia, Magyars, Germans, Ruthenians, Croats, Poles, Italians and Russians cavorted in the streets and made Vienna the first truly cosmopolitan city in Europe. All of this was reflected in their cooking. But behind every dish is a human with their own history, desires, hopes and dreams. 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. 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.

Paperback
136 pages
Der Leiermann, 2019
5.5 x 0.31 x 8.5 inches
ISBN 9783950480016
Cooking, Austrian Cuisine