Trip Report: Vienna (plus Bratislava)
in [Europe]
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From: Tim C. on 14 Dec 2006 07:54 Following up to Padraig Breathnach <padraigb(a)MUNGEDiol.ie> : >What the hell, I thought, I'll >be like a tourist and have the Wiener Schnitzel -- something I would >never order at home; Don't feel too bad. A wiener schnitzel really /is/ the staple diet of the Viennese - after the "Bosnerwurst". It's not just for tourists. -- Tim C.
From: Tim C. on 14 Dec 2006 08:06 Following up to Padraig Breathnach <padraigb(a)MUNGEDiol.ie> : >The first was food, and the difficulty was not solely one of language. >We do not know about Austrian cuisine; it seems to have an amount in >common with both German and central European traditions with a local >emphasis on boiled beef. ... That about sums it up. Austrian, and Viennese in particular has been heavily influenced by Hungary, Czech/Slovenia etc. You can tell simply by the surnames of people and shops. The beef either simply boiled or marinated in red wine is the equivalent of a Sunday roast. Not terribly exciting, but a solid and reliable meal. >.... In some of the restaurants we visited the menu was >available only in German ... now you mention it, looking back I think you're right. My German's good enough but I had to translate for friends more there than in most other places in Austria. -- Tim C.
From: David Horne, _the_ chancellor of the royal duchy of city south and deansgate on 14 Dec 2006 08:19 Tim C. <tim.challenger(a)aon.at> wrote: > Following up to Padraig Breathnach <padraigb(a)MUNGEDiol.ie> : > > >The first was food, and the difficulty was not solely one of language. > >We do not know about Austrian cuisine; it seems to have an amount in > >common with both German and central European traditions with a local > >emphasis on boiled beef. ... > > That about sums it up. Austrian, and Viennese in particular has been > heavily influenced by Hungary, Czech/Slovenia etc. You can tell simply by > the surnames of people and shops. Perhaps the reach of this 'cuisine' if you like is even wider- in a way it covers the whole former Hapsburg empire, albeit with regional variations- so for example, the Croatian Istrian coast has some of this kind of food, but it's also mixed with Italian influences. Similarly, even the food in Krakow has something in common with it IMO. -- David Horne- http://www.davidhorne.net usenet (at) davidhorne (dot) co (dot) uk http://www.davidhorne.net/pictures.html http://soundjunction.org
From: Tim C. on 14 Dec 2006 08:33 Following up to this_address_is_for_spam(a)yahoo.co.uk (David Horne, _the_ chancellor of the royal duchy of city south and deansgate) : >Tim C. <tim.challenger(a)aon.at> wrote: > >> Following up to Padraig Breathnach <padraigb(a)MUNGEDiol.ie> : >> >> >The first was food, and the difficulty was not solely one of language. >> >We do not know about Austrian cuisine; it seems to have an amount in >> >common with both German and central European traditions with a local >> >emphasis on boiled beef. ... >> >> That about sums it up. Austrian, and Viennese in particular has been >> heavily influenced by Hungary, Czech/Slovenia etc. You can tell simply by >> the surnames of people and shops. > >Perhaps the reach of this 'cuisine' if you like is even wider- in a way >it covers the whole former Hapsburg empire, albeit with regional >variations- so for example, the Croatian Istrian coast has some of this >kind of food, but it's also mixed with Italian influences. Similarly, >even the food in Krakow has something in common with it IMO. Almost certainly. Dishes such as "Palaschinke" (filled pancakes), cevapcici, powidl (~plum jam), wuchtel/buchtel, wiener gulash (which is really a "pörkelt"). Luckily for visitors to Croatia, the brewing tradition is Austrian, rather than Italian. -- Tim C.
From: David Horne, _the_ chancellor of the royal duchy of city south and deansgate on 14 Dec 2006 08:37
Tim C. <tim.challenger(a)aon.at> wrote: > Following up to this_address_is_for_spam(a)yahoo.co.uk (David Horne, _the_ > chancellor of the royal duchy of city south and deansgate) : > > >Tim C. <tim.challenger(a)aon.at> wrote: > > > >> Following up to Padraig Breathnach <padraigb(a)MUNGEDiol.ie> : > >> > >> >The first was food, and the difficulty was not solely one of language. > >> >We do not know about Austrian cuisine; it seems to have an amount in > >> >common with both German and central European traditions with a local > >> >emphasis on boiled beef. ... > >> > >> That about sums it up. Austrian, and Viennese in particular has been > >> heavily influenced by Hungary, Czech/Slovenia etc. You can tell simply by > >> the surnames of people and shops. > > > >Perhaps the reach of this 'cuisine' if you like is even wider- in a way > >it covers the whole former Hapsburg empire, albeit with regional > >variations- so for example, the Croatian Istrian coast has some of this > >kind of food, but it's also mixed with Italian influences. Similarly, > >even the food in Krakow has something in common with it IMO. > > > Almost certainly. Dishes such as "Palaschinke" (filled pancakes), > cevapcici, powidl (~plum jam), wuchtel/buchtel, wiener gulash (which is > really a "p�rkelt"). > > Luckily for visitors to Croatia, the brewing tradition is Austrian, rather > than Italian. Well, I certainly enjoyed the beer, though there's something about being near the coast that draws me more to wine! I also imagine it can't be too hard to find in austria the spicy pepper paste found in Croatia (and probably elsewhere in the balkans?) - ajvar? -- David Horne- http://www.davidhorne.net usenet (at) davidhorne (dot) co (dot) uk http://www.davidhorne.net/pictures.html http://soundjunction.org |