La cucina imperiale austriaca

Food plays a major role in Vienna. This can be recognised by the large number of traditional inns that characterise the cityscape on almost every corner. Vienna is therefore not only the city of music, but also the city of connoisseurs. People here have always known what is good and nutritious and have been inspired by many different cuisines. Viennese cuisine has grown from a variety of origins and influences. It is not Bohemian, Hungarian or Adriatic cuisine, but it contains something of all of them. Viennese cuisine today is a mixture born of the old multi-ethnic state - a Viennese melange - which embodies both court cuisine and peasant fare. The dishes of traditional Viennese cuisine combine ideas, spices and ingredients from many different food and cookery cultures. Culinary influences from the many countries of the 'House of Austria' found their way from the Viennese court kitchen to the royal palaces and bourgeois houses and later to the Viennese inns. Good to know: Austrian cuisine has a particular fondness for savoury and sweet and sour flavours. This can be seen in the combination of sour cream, capers and lemon zest, perhaps the most typical flavour of Viennese cuisine. Austrian cuisine as it was in imperial times: Emperor Franz Joseph was considered to be very undemanding when it came to food, his preference for boiled beef (Tafelspitz) is well known, while Empress Maria Theresa often consumed large quantities of exquisite dishes. Or did you know that Empress Sisi liked to order desserts from Demel or Sacher and favoured hearty dishes when her diet allowed? In addition to many authentic recipes, the book also contains historical and anecdotal information about the imperial court. For example, French cuisine was favoured at official dinners, usually up to thirteen courses, while Viennese cuisine was served at private banquets.