The Viennese kitchen

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The Viennese kitchen

• - a culinary journey

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The Viennese kitchen A mixture of influences of
the K.u.K. Monarchy

• Italian influence (for example Risibisi,
  Melanzani, Maroni, Biskotten, Zitronen)
• Bohemian influence (sweets)
• Hungarian influence (Gulasch)
• but also french influences (Bouillon)
• At the end of the 18th century the term
  Viennese kitchen was first ment
• Since the 70ies the term New Viennese
  kitchen was established synthesis of old
  receipts with new elements

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Typical Viennese dishes

• Soups from beef meat with different inserts
• (Fritatten, Grießknödel,
  etc.)
• Main dishes Tafelspitz (cooked beef meat with
  potatoes and Kren) , Wiener Schnitzel, Gulasch,
  Beuschel (cooked heart and lungs), baked liver,
  Rostbraten (beef meat with onions),
  Schweinsbraten (pork roast) mit Kraut u. Knödel
  (cabage and dumpling), Selchfleisch (cooked
  pork meat) mit Kraut u. Knödel, different
  sausages, Schinkenfleckerln (noodles with ham)
• Desserts Kaiserschmarrn, Powidltascherln,
  different Strudel, sweet dumpling, different cakes

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The eating habits have changed

• The price of the product is often more important
  than the quality trend to ready-to-serve meals
• The people eat more in restaurants than before
• Reasons variable working times, stress,
  increasing number of working women and single
  households
• Main meal at the evening, snacking during the
  day
• Oversized portions
• The decoration is often more important than the
  quality
• Salads and vegetables were often refused
• Entry of the international kitchen (Pizzeria,
  Chinese food, Fastfood)

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Thanks for your attention