For these reasons, it is remarkable to see the current development of contemporary Hungarian cuisine, especially in its fine-dining form. In the 1990s, the food-processing industry created an urge to buy affordable but low-quality ingredients. The collapse of the dictatorship brought accelerated capitalism to a country used to collective farming producing local food for everyone. The long years of communism (1945-1989) are often linked with the dark age of Hungarian cuisine yet, in spite of the persecution of small privately-owned farms, local traditions did survive. The deliciously refined Hungarian pastries are a blessing from the 19th century Viennese love for cakes, and the famous veal or pork schnitzel, served with a classic cucumber salad, is another Austrian dish adored by today’s Hungarians.
Other Hungarian staples are of Turkish ancestry, such as stuffed peppers with rice, stuffed cabbage with meat, coffee, and even strudel (often thought of as an Austrian dessert, but actually developed from the Turkish baklava in Hungary).Īt the turn of the 18th century, Hungary fell under the Habsburg rule and was later attached to Austria, forming the powerful Austro-Hungarian Empire, which too left its mark on the local gastronomy.
Through the Balkans, the Turks introduced the New World’s chili peppers, known today as paprika. In 1526, after losing the bloody battle of Mohács against the Turks, Hungary was partially occupied by the Ottoman Empire. The sovereign and his wife, Beatrice of Aragon - born in Naples and accustomed to refined culinary techniques – hosted fabulous feasts inspired by the delicate Italian Renaissance gastronomy. A short history of Hungarian cuisine Under the rule of King Matthias I, byname Matthias Corvinus (1443-1490), Hungary experienced a golden age of gastronomy.
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