CULINARY HERITAGE OF KISALFÖLD IN HUNGARY
Journal: PEOPLE: International Journal of Social Sciences (Vol.3, No. 2)Publication Date: 2017-07-15
Authors : Csaba Kőmíves;
Page : 234-245
Keywords : Hungarian; cuisine; gastronomy; sous-vide technology; convergence;
Abstract
The study examines the landscape of one of the largest region in Western - Hungary, which has the most gastronomic roots. Based on the new trends of the traditional Hungarian cuisine, it is experiencing the creativity, the earlier consideration of flavours, following healthy diet and the appreciation of gastronomy. The empirical research (tasting dishes made by both the old and the new technologies) helps to highlight catering places special qualities and use of existence of the premium and quality products, such as eco-crafts or baby products, followed by the guests' need for new culinary experiences.
Other Latest Articles
- GREEN FAÇADES
- AN ANALYSIS OF DANIEL MARTIN BY JOHN FOWLES: A POSTMODERN NOVEL WITH THE ASPECTS OF THE VICTORIAN BILDUNGSROMAN
- ETHNICITY AND ELECTORAL VIOLENCE IN AFRICA: AN ELITE THEORY PERSPECTIVE
- PASSIVE VOICE IN POLITICAL NEWSPAPER ARTICLES
- Experimental Analysis of Friction Stir Welding of Dissimilar Alloys AA7075 and MG ZE42 Using Butt Joint Geometry
Last modified: 2018-04-26 16:21:21