Learning Outcomes, At the end of the ch, * Tell the history of Austrian ¢ Explain the nature and ch; * Distinguish the basic ngredients and tools used in cooking; * Select and prepare festive foods in Austrian; and Prepare the Austrian Cuisine Recipes, ‘apter, the Students Should be able to: Cuisine; ‘aracteristics of Austrian Cooking; Introduction Austrian cuisine h, influenced by all the the country and there are differe ealize this and I was surprised wi Fegion wasn’t the ‘as developed over many hundre ds of years and has been countries surrounding it, The cuisine is not the same ences in different regions, M; ven I realized that what I w, Same food that people traditionally ¢, Austria probably isn’t the be across any people don’t ‘as eating in the Alpine ‘at in the Danube lowlands, St country to go to if you want to lose weight! Rich iNdairy, Austrian food is comfort food at the highest order. Dumplings, cheeses, creamy Sauces, pastries and cakes are what the country is known tor, Austrian cuisine is most often associated with Viennese Significant regional variations. Over the hundreds of ye tnique tradition of Austrian Cuisine has emerge rec his cuisine, but there are ‘ars of Austria’s existence, a d. Its traditional and well-known Pes attract millions of tourists each year. Austria’s rich Cuisine is a vex It of its ct millions tory as a multi-national empire where all kinds of different cultures contributes Y asa multi-nationa , it'very own nuances. AUSTRIA, FlagGeography W hie a ental aren oof £1899 bee about terice the size of Switeerlane anef aight, smatler than the state of Maine The landlocked country shares national borer with Switzerland (164 ken) and the tiny principality of Liechtenstein (05 kin} fo the west, Germany (784 kan) and the Conch Reputdic (a2 len) and Slowalia (1 ken) the north, Mungary to the east (346 kin), andl Sowerta (111 hem) ane Italy (0 key to the south (total 2563 ken) The westernmont third of the somewhat pearshaped country consiuts of » narrow condor between Germany and aly that in between thirty-two and ay dan wide. The rest of Austria lies to the east and has 4 maximum nveth-south width ‘of 280 km. The country measures almost 600 kim in length, extending from Lake ‘Constance (German Bodemwe) on the Austrian Swise German border in the west t the Neusiedlor See an the Austrian-Hungarian border in tne cunt. The cmtnast bhetween these two lakes — one in the Alps and the other a typical steppe lake vn the wostormmost tringe al the Hungarian Plain ~ ihustrates the diversity af Austria'sIn terms of native la brut instead local dole a es enerally not Austrian German that is us and the Tiroler Augerfe: istro-Bavarian and Allemannic (in Vi to belong either to the Caner The Austro-Bavarian dialects are oamemt subgroups With fa i: Central Austro-Bavarian or Southern Austro-Bavarign and Styria and the forme, cecompassing the languages of the Tyrol, Carinthag Lower Austrians former including the dialects of Vienna, Upper Adstia ang Standard Germ 'e vast majority of Austrians are however able to speak Austrian day schoals, rman in addition to their native dialect, as it is taught in all modern Culture neighbours, Italy, Hungary, ’s culture has been greatly influenced by its ‘Art Nouveau with the rise Germany and Bohemia. The country gave birth to ‘of the 1897 Vienna Secession (Union of Austrian Artists), which included such great figures as Otto Wagner, Gustav Klimt, Egon Schiele, and Koloman Moser. Austrian literature is a significant part of Austrian culture which began to develop from 1803, when Francis II disbanded the Holy Roman Empire and established the Austrian Empire, and also during the subsequent period, when the Austro- Hungarian and German Empires were dissolved. Vienna has always been a significant centre of innovation in music as well Vienna’s status as a cultural centre began in the early 1500s, when it focused on instruments of music, especially the lute. The Baroque period saw Austrian music influenced by Slavic and Hungarian folk forms. Composers of the 18th and the 19th Centuries were attracted to the city by the patronage of the Habsburgs, when it became the European capital of classical music. Austria is also famous for its d architectural works. Among the most famous palaces, castles, cemeteries an castles include Castle Liechtenstein, Burg Hohenwerfen and Schlob Artstetten. Most of the castles in Austria were erected during the reign of the Habsburgs. ‘Austria is rich in Roman Catholic tradition as well, with one of the oldest cathedrals, in Vienna. One of the most famous Austrian palaces is the the Minoritenkirche, Schonbrunn, as well as the Belvedere, which is home to the Austrian Gallery. Austri Religion ‘The majority of Austrians are traditionally Roman Catholic. Roman Catholicis™ in Austria has played a significant role both in the culture and in the politics tria, It enabled the House of Habsburg to rule Spain and its empire 2s 2 Monarchy from the 16th century, and it determined the role of Habsburg0 ————=—— ve is a traditional Lutheran Minori jown from 6% in 1961), An Sh accounting, for 4% of the population 1” grown rap ed 17% are nonreligious (as of 2005) FF ei the 19905 and 20005 (decal), tsi Than 2020, overtaking the traditional size of . This tapid growth was due to the significant cote) ¥ and Former Yugoslavia during the 19908 (0 F History of Austria Food Much of the food in Austria ci ian Empire. There have contributions to the foods, depe arries a strong influence from the Austto= been Italian, German, Balkan and Hungarian nding on the region Regional Cuisine ‘The “Wiener Kiiche”, the “Vienna Cuisine” is sort of a national standard. that, there are many styles and dishes that are typical for a particular region of Austria. Based on the provinces, this article now shows some of the local highlights going from West to East. “1, Vorarlberg ‘The Alemannic “Lindle” (“little country”) is culturally, linguistically and even ethnically a very special place. Closer related to Switzerland than the rest _ of Austria, Vorarlberg's food is heavily influenced by strong cheeses and rich - inearbohydrates. Gnocchi-like Spatzle get a local touch through regional cheeses, and so do cheese dumplings and fried breads. Check out Kasdénnala, Flidlesuppe, Opfelkiiachle and Funkakiichle. No way | could possibly translate this into English (not even into real German, actually), you will have to try these dishes yourself, ge Land Tyrol” (“holy land Tyrol”, referring to its consistently a for its dumplings. In dozens of variations they come Alps and get region in the“Tiroler Gristel”, a stir-fried mix of meat, potatoes, onions and herbs, of applies to many mountaj ea in a heavy, cast-iron pan (this, by the way, eals and is not done only for tourists, but for actual Austrians, too). Ot local goodies with untranslatable names are Klachl (kind of a doughnut) a Melchermuas (another pan-meal). Salzburg The beautiful province of Salzburg is divided into a Bavarian-influencs North and an alpine, Tyrolian-influenced South. Until 1816, Salzburg was 4 independent principality under the rule of Prince Archbishops. Natural] monastic life and Catholic eating regulations (lent) were shaping forces o Salzburg’s cuisine, as well as the trade with Italy and Bavaria. In the South, the cuisine is similar to the one of Tyrol, with lots of chee: very little meat or fish meals anda carbohydrate-oriented base. The mountail valieys are great for wild mushrooms. Polenta (shredded corn) and potatoe are common, too. Local fruits and berries are blended into the sweet meals Viennese-Bohemian origin, such as blueberries, elderberries and elderflowe apple varieties or pears. “Nidai” are pieces of fried potato dough. The food in the North is more sophisticated due to access to lakes (fish ani crayfish) and a higher diversity in fruits. Cheeses are common and Salzbur; is considered to be the centre of beer culture in Austria (for three reasons: iti close to Bavaria; monastic life was a big deal in th church-state; and it wat ialities include fish-meals and “Bock Bier’ too cold for raising vine). Lent speci (extra strong beer brewed before Easter and before Christmas). Monks were also very generous with their definition of fish. Beaver were commonly eaten in days long gone by, and there is a letter in which a bishop clearly states to monks that they should refrain from throwing pig: into their well - they would not count as “fish” through that treatment. These days, northern Salzburg cares less about lent and is famous for its many pos cetaarants that accommodate the demanding Salzburg Festival audience. iN Sweet speciality are the “Salzburger Nockerl”, a souttle. Upper Austria (Oberdsterreich) milar to the excellent cuisine of bordering Bohemia, Upper Austria is famous for its dumplings. They come made of plain dough (flour or potato based) and all sorts of sweet or savoury fillings. Common sides are Sauerkraut and Kraut salads or the universally present Upper Austrian potatoes. ‘The Linzer Tart made it into the Vienna cuisine, but actually ori nates from Upper Austria's capital. Agricultural production ede eaten c and “Most” (cider, made of specific varieties of apples and pears). Fish (particularly trout) is common around the lakes of the Salzkammergut. - Beyond that, it is difficult to identify local specifi d Brae 3 eee ify local specifies that were nghabanre Very siiFish is more com; BE On in Catinthia than sn adc, Sa i De RO cme ae en es ee we ar cai ette® Kasnudetnn lite bags af pola dough filled with be Roeailly tea -Y, ieee Put definitely worth trying. Schtickkrapfen Ee. dnd said 10 origina ret: Ritchert is a tw made ef beans ad eas | SOUP of Reindlin i, {> Especially in mountainous areas ing are common, too. 6. Styria (Steiermark) tg Set nt OF Austistis famous for Se apa Bakback Both tenes Phetic countryside pubs called “Buschenschamken" (iterally “bush tavern” — a term Originating from the time of Emperor } TL when ™m or ;peror Joseph taverns declared their business by hanging a bush in front of their door). A pan-fried torn omelette (Schmarm, including the most famous one, the Kaiserschmarm) is the Heidensterz, many fruits, cold cuts and bread spreads (Vethackert) are locally dis : tinct. The Schilcher wine if typical for the western part of Styria. Pumpkin seed oil is an almost black oil with a very strong, nutty aroma and flavour, excellent for many salads. Fruits and nuts are fav ‘oured by the mild climate in Styria. 7. Lower Austria (Niederdsterreich) The oldest province of Austria offers many culinary delights, most notably of the liquid kind: it is the producer of great wines, particularly acidic white | wines. Generally speaking, much of Lower Austria's cuisine has been absorbed , by the “Wiener Kiiche”, distinct regional specialities ‘ary due to the province's z size from area to area. | STs "The Marchfeld is famous for its vegetables, in particular white asparagus. The Waldviertel area raises poppy penis Dees is commonly eaten, so as bbits, hares, pheasants and boars. The Wachau region, which is flanking is famous for fruits, in particular its apricots (called “Marillen” in SgtPopular Dishes Popular Food 1, Wiener Schnitzel 6. Tafelspitz 10. Sachertorte