Food Culture and Tradition

Food, People and Culture Resources

Category: Hungary

Transdanubia

TRANSDANUBIA The area west of the Danube is famed for its vineyards and matchless wines. But the residents like to drink, in addition to their own wines, bottled mineral waters. This is one of the few places in Hungary where milk is drunk as a beverage and milk and home-baked breads are a usual lunch. […]

Transylvania

TRANSYLVANIA This area, populated by the Szekely people, has variously been considered Hungarian, German, and Romanian. Presently it is a part of Romania. The forests and mountains, as well as the people themselves, have contributed to the lore that is part poetry, part legend, and part mythology. Stones of ghosts, trolls, and spells abound and […]

Hungarian Food and Culture

FOOD AND CULTURE IN HUNGARY Hungarians do not take anything lightly, least of all food. The romantic, volatile, and soulful Hungarian uses food the way most other people use psychology, politics, literature, material acquisitions, and even medicine. Food is the prelude to a mood, the buffer for difficult situations, and the solace – even the […]

Hungarian Foods

FOODS IN HUNGARY DAIRY PRODUCTS Fresh milk is seldom used as a beverage, but it is used in many dishes, especially puddings, custards, and milk soups. Variations of Zsendice – a staple so long ago – are still popular in certain areas and fresh curd is the type of cheese most used both as a […]

Foods Commonly Used in Hungary

HUNGARIAN FOODS THAT ARE COMMONLY USED The staple foods of the nomad Magyars in earliest times included meat from their herds of sheep (lamb, sheep, mutton), game, millet and groats, some fish and Zsendice, a fresh cheese made from sheep’s milk. Foods were cooked mainly over open fires on sticks or in huge kettles. Later, […]

Domestic Life in Hungary

HUNGARIAN DOMESTIC LIFE Class distinctions were very much a part of Hungarian daily life until shortly after the Second World War. In the homes of aristocrats, lavish meals of many courses, each with intricately prepared dishes, were possible because of the availability of cooks, gardeners, and servants. Finely crafted tableware and luxurious eating began as […]

Special Occasions in Hungary

HUNGARIAN SPECIAL OCCASIONS It is estimated that two-thirds of the Hungarian population is Roman Catholic, the remainder Protestant. The large Jewish population that was for so long a part of Hungary was either exterminated under the Nazis or escaped to other lands; few remain. Religious practice was not encouraged under the Communist regime and most […]

Meals and Customs in Hungary

HUNGARIAN MEALS AND CUSTOMS The dishes comprising the Hungarian cuisine form the distilled essence of centuries of adaptations based on their native ingredients and the fine recipes from other peoples that have been a part of Hungarian history. What sets these dishes apart and makes them so distinctly Hungarian is more than a matter of […]

Glossary of Foods and Food Terms in Hungary

HUNGARIAN GLOSSARY OF FOODS AND FOOD TERMS Bankoti: name given to the high-gluten content Hungarian wheat. Barack: apricot brandy. Csipetke: literally “pinched noodles” made by preparing a stiff dough from eggs, flour, and water then pinching off tiny pieces and dropping them in boiling salted water to cook. Cukraszda: one name that spells the finest […]

Budapest, Capital of Hungary

BUDAPEST The capital of Hungary, Budapest is actually a union of three cities, Buda, Pest, and Obuda, which joined in 1873 to form, among other things, what is, arguably, the pastry and coffeehouse capital of the world. Reputedly the city of “romance, wine and Gypsy music,” Budapest is also the city where the pastry and […]

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