Mouthful Hungary – overview of Hungarian cuisine and culinary tourism

• Autorzy: Benkhard Borbála , Halmai Márton

Identyfikatory

DOI

10.5281/zenodo.834495

• Języki publikacji: EN

Abstrakty

EN

Cuisine plays an increasingly important role in our daily life. We do not eat just to survive, but first of all we choose healthy and delicious food. This trend is also observed on week days and holidays. Moreover, the desire to discover traditional, regional dishes or other nations’ culinary culture become a strong motivation for tourists. Many travellers arrive in Hungary with various stereotypes and misinformation, and they leave with a wealth of experience. Hungary is located in the Carpathian Basin and its environmental features (temperate climate zone, 2°C positive temperature anomaly due to the distance from the oceans, four seasons, pedo- and biogeographical richness, etc.) determine the agricultural potential. However, the culinary culture of the nation, customs and development of cuisine are also closely related to the history of the country. Centuries-long migrations of proto-Hungarians and their arrival in the Carpathian Basin have resulted in the continuous adaptation and mixing of traditions, ways of life and methods of various nations (e.g. Inner and Central Asian people, Germans, Italians and Balkan nations). All these factors have enriched and distinguished the Hungarian cuisine. Labels and titles (e.g. “Hungarian Speciality”, or the so-called HÍR trademark) can guide a foreigner among the abundance of products. Thematic routes of wine, pálinka and others help while traveling in Hungary. Although the majority of tourists will taste stereotypical dishes (paprika, goulash soup, etc.), more inquisitive ones can get acquainted with the cuisine having a more colourful tradition (e.g. seasoning and variety of cooking methods).

Słowa kluczowe

EN

gastronomic tourism; culinary tourism; Hungarian cuisine; culinary tradition; Hungary

PL

turystyka gastronomiczna; turystyka kulinarna; kuchnia węgierska; tradycja kulinarna; Węgry

• Wydawca: Wydawnictwo Uniwersytetu Kazimierza Wielkiego
• Czasopismo: Geography and Tourism
• Rocznik: 2017
• Tom: Vol. 5, No. 1
• Strony: 41--54
• Opis fizyczny: Bibliogr. 38 poz., rys.

Twórcy

autor

Benkhard Borbála

• University of Debrecen, Department of Landscape Protection and Environmental Geography, Debrecen, Hungary
• SCIAP Research and Development Consulting Ltd., Debrecen, Hungary

autor

Halmai Márton

• University of Debrecen, Department of Physical Geography and Geoinformatics, Debrecen, Hungary

Bibliografia

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2024).