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Mouthful Hungary – overview of Hungarian cuisine and culinary tourism

Wybrane pełne teksty z tego czasopisma
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Warianty tytułu
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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).
Rocznik
Strony
41--54
Opis fizyczny
Bibliogr. 38 poz., rys.
Twórcy
  • University of Debrecen, Department of Landscape Protection and Environmental Geography, Debrecen, Hungary
  • SCIAP Research and Development Consulting Ltd., Debrecen, Hungary
  • University of Debrecen, Department of Physical Geography and Geoinformatics, Debrecen, Hungary
Bibliografia
  • 1. 2012/XXX Law of Hungarian national values and Hungarian specialities, 2012 [In Hungarian].
  • 2. Bartholy J., Weidinger T., 2012. The Climate of the Carpathian Basin. [In:] Z. Dövényi (Eds.), The Geography of the Carpathian Basin. Akadémia Press, Budapest, 145-186 [In Hungarian].
  • 3. Bényei F., Lőrincz A., SzendrődyGy., Sz. Nagy L., Zanathy G.,2016. Viticulture. Retrieved from http://www.tanko-nyvtar.hu/hu/tartalom/tamop425/2011_0001_521_Szolotermesztes/ch03s07.html(date of access: 06/07/2016) [In Hungarian].
  • 4. Biobia, 2016. November green salad of Biobia. Retrieved from http://www.biobia.hu/index.php/gasztronomia/399-salata-novemberi-zoldekbol(date of access: 06/07/2016) [In Hungarian].
  • 5. Borsod Online, 2015. What is the first word that comes to mind of foreigners about Hungary? Retrieved from http://www.boon.hu/mi-az-elso-szo-ami-a-kulfoldiek-eszebe-jut-magyarorszagrol/2734541(date of access: 12/07/2016) [In Hungarian].
  • 6. Charzyński P., Łyszkiewicz A., Musiał M., Podgórski Z., 2015.Culinary tourism in the Cuiavian-Pomeranian Province, Poland. [In:] S. Sahin, P. Charzyński (Eds.), The Cultural Heritage and Its Sustainability in Europe. Akademi, Ankara, 69-89.
  • 7. Chimney Cake Festival, 2016. Retrieved from: http://www.kurtoskalacsfesztival.hu (date of access: 06/07/2016).
  • 8. Cs. Kovács K., Oláh J., 2000. Flavours in Nagykunság. Budapest, Timp Ltd.
  • 9. Csíki S., 2008. About the Great Plain’s Gastronomy. Food & Wine. Retrieved from http://www.foodandwine.hu/2008/12/03/a-nagyalfold-gasztronomiajarol (date of access: 03/07/2016) [In Hungarian].
  • 10. Csíki S., 2016. Gastronomic trends list, 2016. Food & Wein. Retrieved from http://www.foodandwine.hu/2016/01/02/gasztronomiai-trendek-2016-ujra-divat-az-egyszeruseg/(date of access: 06/07/2016) [In Hungarian].
  • 11. DOOR, Database of Origin and Registration, 2016. Retrieved from http://ec.europa.eu /agriculture/quality/door/list.html (retrieved: 08/07/2016).
  • 12. Dreher Ltd., 2016. The history of the beer culture. Retrieved from http://www.dreherrt.hu/portal/main.php?heading_id=27 (date of access: 06/07/2016) [In Hungarian].
  • 13. Duna-Ipoly National Park, 2016. Logo of products from National Parks from the Duna-Ipoly National Park Retrieved from http://dunaipoly.hu/hu/termekek/cincer-fuzetek (date of access: 06/07/2016) [In Hungarian].
  • 14. European Commission, 2015. Mecsek Greenway. Winner 2015. Retrieved from http://ec.europa.eu/growth/tools-databases/eden/destinations/hungary/index_en.htm (date of access: 06/07/2016).
  • 15. ETC-WTO, 2005. City Tourism and Culture: The European Experience. Retrieved from http://81.47.175.201/sto-domingo/attachments/article/122/CityTourismCulture.pdf (date of access: 09/07/2016).
  • 16. IKON Restaurant, 2016. Retrieved from www.ikonrestaurant.com (date of access: 06/07/2016).
  • 17. Kiszely I., 2001. The Ancient History of the Hungarian People. Magyar Ház Publishing Group, Budapest. Retrieved from http://mek.oszk.hu/06400/06403/06403.pdf (date of access: 06/06/2016) [In Hungarian].
  • 18. Máté A.,Szabó G., 2011. Wine and Gastronomical product types. [In:] Tourism Product Design and Development. University of Pécs. Retrieved from http://www.tankonyvtar.hu/en/tartalom/tamop425/0051_Turisztikai_ter-mektervezes_es_fejlesztes/ch08.html#id533531 (date of access: 06/06/2016) [In Hungarian].
  • 19. Mazurkiewicz-Piezło A., 2010. Enotoursim as a factor improving competitiveness of viticultural regions on th example of Hungary. Zeszyty Naukowe Szkoły Głównej Gospodarstwa Wiejskiego w Warszawie, Ekonomika i Organizacja Gospodarki Żywnościowej 80, 97-108 [In Polish with English Abstract].
  • 20. Michalkó G., 2012. Turizmológia. Akadémiai Press, Budapest [In Hungarian].
  • 21. Miklósi J., 1991. The All Colour Hungarian Cookbook. Corvina, Budapest [In Hungarian].
  • 22. Ministry of Agriculture, 2016. Collection of Hungarian specialties. Retrieved from http://www.hungarikum.hu/sites/default/files/hungarikumok-lista.pdf (date of access: 12/07/2016) [In Hungarian].
  • 23. MTZrt., 2011a. Wine and Gastronomy as Tourism Products. Turizmus Bulletin 15(1), 45-49 [In Hungarian].
  • 24. MTZrt., 2011b. New Waters. Marketing Plan, 2011. Retrieved from http://szakmai.itthon.hu/marketingterv-archivum (date of access: 12/07/2016) [In Hungarian].
  • 25. MTZrt., 2016a. Archive of Marketing Plans. Retrieved from http://szakmai.itthon.hu/marketingterv-archivu (date of access: 12/07/2016) [In Hungarian].
  • 26. MTZrt.,2016b. Hungaricums. Retrieved from http://gotohungary.com/hungaricums;jsessionid=44B4A327404CA3EEE3A4A12DC82D6AD8 (date of access: 06/07/2016).
  • 27. MTZrt., 2016c. Hungaricum food and drink. Retrieved from http://gotohungary.com/food-and-drink-hungari-cums (date of access: 06/07/2016).
  • 28. Nemzeti Parki Termék, 2016. Nature Conservation values. Retrieved from http://nemzetiparkitermek.hu/main-page.html (date of access: 09/07/2016) [In Hungarian].
  • 29. OECD, 2010. OECD Tourism Trends and Policies 2010. Retrieved from http://www.oecd-ilibrary.org/ (date of access: 12/07/2016).
  • 30. Open Cellar Days, 2016. Retrieved from http://www.nyitottpincek.hu (date of access: 06/07/2016).
  • 31. Orłowski D., Woźniczko M., 2011. National gastronomy and its influence on the development of Hungary’s culinary tourism. [In:] E. Puchnarewicz (Eds.), Dziedzictwo kulturowe regionów świata i jego znaczenie w tury-styce. Wyższa Szkoła Turystyki i Języków Obcych, Warsaw, 185-212 [In Polish with English Abstract].
  • 32. Regulation EC No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EC) No 1576/89. Retrieved from http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2008:039:0016:0054:EN:PDF (date of access: 06/07/2016).
  • 33. Richards G., 2014. Tourism and Gastronomy: Tasting Europe [PowerPoint slides]. Retrieved from http://www.etc--corporate.org/uploads/events/event_document_2_file/7/Destination%20Europe%202020%20Conference_Session4.pdf (date of access: 05/07/2016).
  • 34. St. Martin Day’s Goose Tour and New Wine Festival, 2016. Retrieved from http://www.libatour.itthon.hu (date of access: 12/07/2016).
  • 35. Török Á., 2013. Hungarian specialties – Hungary’s geographical indications. The role of origin in agriculture and food production in the 21th century – lessons learnt from the case of the pálinka. (Doctoral Dissertation). Corvinus University of Budapest. Retrieved from http://phd.lib.uni-corvinus.hu/733/2/Torok_Aron_den.pdf (date of access: 13/07/2016).
  • 36. Tusor A., 2002. Gastronomy. Retrieved from http://mek.niif.hu/00100/00129/ (date of access: 06/06/2016) [In Hungarian].
  • 37. We Love Budapest, 2016. Different types of fröccs. Retrieved from: http://welovebudapest.com/image/infographic.froccs.exact726w.jpg?v=3 (date of access: 16/07/2016).
  • 38. Zwack Unicum Plc., 2016. Zwack Story. Retrieved from http://www.zwack.hu/en/cegunk/zwack-tortenet/#tartalom (date of access: 06/07/2016).Borbála Benkhard, Márton Halmai
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).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-c1de8b78-1006-43ab-ba7c-4819285c4a85
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