Viennese cuisine

As a Viennese cuisine is defined as the cooking and eating traditions of the Austrian capital Vienna.

History

The Viennese cuisine has different origins. The Italian influence since 1600 can be adapted to modern common names of ingredients and dishes read: Risibisi ( Venetian risi e bisi ), eggplant, roasted chestnuts, Biskotte ( ladyfingers ), lemon. In the 18th century, the French influence began to enforce - similar to the French etiquette and language in diplomacy, and so about the term " broth " in middle-class circles for soup became common.

End of the 18th century, the term " Viennese Cuisine " appeared in German cookbooks and was falsely equated with the Austrian cuisine. " The Southern German cooking " by Katharina Prato, published in 1858 in Graz - was one of the first cookbooks that involved alongside the Austrian and specifically Viennese cuisine also Hungarian, South Slavic, Polish, Italian, Jewish and Bohemian elements.

The traditional Viennese cuisine is influenced by the earlier influences of immigrants from the regions and countries of the Habsburg Monarchy. Due to the location of the city near the border with Hungary, Bohemia and Moravia can be found in the dishes from these countries on the menus. So comes the goulash with his Viennese variants - the Vienna -, horse-drawn carriage and the gypsy goulash - and swirls whose razor-thin was acquired by hand -drawn dough from the Turkish cuisine, from Hungary. From Bohemia especially the desserts, such as various Golatschen and pancakes came; but also the dumplings, served with roast pork.

Although Austria is a landlocked country, the fish market has a long tradition in Vienna. Already in the 14th century, the first fish market at the Hoher Markt was established. The carp has always been of the greatest importance in the Viennese cuisine. From its head, bones, cock fish and roe they prepared to Karpfenpeuschel the soup, which was also known under the name Fischbeuschelsuppe later. In tradition- the Vienna inns it is today, especially at Christmas, a classic Viennese dish.

The renewal gastronomic recent developments in Austria started with the " New Viennese cuisine".

Eating habits of the Viennese

According to a study by the AMA ( Agrar Markt Austria ) consume the Wiener measure on the daily average far more prepared foods ( convenience foods ) compared with the citizens of the other Austrian provinces. Also visit the Wiener most common of all Austrians Inns and premises in order to satisfy their hunger. In an AMA study said 45%, once a week to eat out. Used to be for many lunch the main meal of the day, so the food intake nowadays usually distributed throughout the day in the form of the so -called " snacking " (often with fast food), or the main meal is taken increasingly in the evening.

As for the portions, as is the Vienna not squeamish and approved would not hesitate to do more than the health good. ( " What's on the table is eaten. " ) A loving garnish is the Vienna also important according to the quantity and the quality of the food. Examining the composition of the courts in Vienna menus and cookbooks, so eating the Vienna salad rather than a side dish rather than a main course. Salad may not be missing as a supplement to traditional courts, which are generally very heavy on meat. The most famous representatives of this kind is the undisputed Wiener Schnitzel with potato salad.

In the past, as now, the Wiener Schnitzel is very popular. It is a baked breaded veal cutlets, which is offered in bars with Viennese cuisine. The " lard Baked " (veal carbon needles, brain, liver, etc. ) were typical Viennese dishes you can find in Vienna cookbooks since the 18th century. As early as 1843/44 the children Archduchess Sophie, Franz like to eat ( the future Emperor Franz Joseph ) and Ferdinand Maximilian (later Emperor Maximilian of Mexico), the new chips. Under different influences and based on a combination of the then evolving cooking techniques of Schnitzelns, breading and frying in the preparation of veal Wiener Schnitzel was invented in the first half of the 19th century. But also the concept of the "Wiener Schnitzel " found in 1850 its rapid spread, first in German cookbooks outside Austria, while until 1893 he was detectable in cookbooks Austrian authors. As a side dish usually potato salad will be served. In addition, there is a cheaper and more common variant and the pork schnitzel Wiener Art

Among the specialties on the menu of boiled beef with horseradish grated part ( mixed with apples or cakes ), small boiled potatoes and often spinach. In addition to the traditional Viennese cuisine can be found on the menus of dishes from the other provinces, such as Salzburg dumplings, Tyrol Gröstl or Carinthian cheese pasta.

To cityscape of Vienna in busy areas include the sausage stands where various hot sausages are buying as a snack. In addition to the frankfurters, which are known as "Vienna " outside Austria mostly include the Burenwurst ( Burnheitl " Buren skin ", also HAASSE " Hot ") and the Käsekrainer ( jokingly " Purulent " ) to the most popular varieties. On request they are with pickles, pickled peppers, sweet or hot mustard and a slice of bread or a bun as a side dish. The standard range of each hot dog stand also includes the meatloaf. Alternatively, the hot dog and the Bosner is often offered, which is filled with a small sausage.

In winter you can on busy street corners in the Maronibratern ( small stalls with a roasting oven ) roasted buy chestnuts, fried potatoes, potato pancakes, and sometimes toasted almonds.

In recent decades, also found in Vienna Italian restaurants or pizzerias and Chinese restaurants, a wide variety of levels of a wide audience. In recent years came from Asian cuisine first Japanese and Indian and finally Thai and Vietnamese restaurants so. In addition, there are a variety of catering establishments with foods from around the world, from the Balkans to Greece and the Levant to the kitchens of Africa or South America. The dog stands got competition from international fast -food franchises and kebab stands.

Typical Viennese cuisine

  • Beef soups with numerous deposits ( Schoeberl, croutons, sliced ​​pancakes, strudel lung, liver dumpling, semolina, etc.)
  • Boiled beef with apple or horseradish, chive sauce and Dillrahmfisolen
  • Traditional Wiener Schnitzel Veal (otherwise with the addition of pork or turkey or chicken) with potato salad
  • Schnitzel with parsley potatoes
  • Next to the Viennese goulash various variants such as the Fiakergulasch or Würschtlgulasch.
  • Beuschel (lung ) (also Salonbeuschel ) Karpfenbeuschel soup
  • Baked liver with potato salad
  • Baked Karpfenmilchner
  • Old Viennese roast beef with roasted potatoes
  • Vanilla roast (vanilla stands for garlic)
  • Girardi roast
  • Anchovy roast
  • Schinkenfleckerl (s)
  • Krautfleckerl (s)
  • Egg dumplings
  • Pork roast with dumplings and sauerkraut Schopf
  • Smoked meat ( Kassel ) with sauerkraut and dumplings
  • Frankfurt ( The traditional Viennese hot dog stand offers other specialty sausages, such as Käsekrainer, Debrecen, Burenwurst, ...)
  • Pancake
  • Powidl
  • Plum puree parcels
  • Gugelhupf
  • Strudel in vanilla sauce
  • Strudel
  • Germknödel
  • Marillenknödel
  • Apple strudel
  • Pancakes
  • Sachertorte
  • Than typical Würzbeilage various horseradish varieties: horseradish, horseradish, horseradish sauce

Viennese cuisine is indeed part of Austrian cuisine, but has, like almost all Austrian regions developed their own specialties.

Ladyfinger (biscuit) Prepackaged meal Vanillerostbraten Milk-cream strudel
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