Central European cuisine

Central European cuisine consists of the culinary customs, traditions and cuisines of the nations of Central Europe.

Austrian Wiener Schnitzel

Slovak kapustnica (soup made from sauerkraut and sausage)

Polish Pierogi (filled dumplings with meat or cheese)

Hungarian gulyás soup

The cuisines within each country in the region is strongly influenced by the local climate. For example, German, Polish, Austrian and Czech cuisines show many similarities, yet differ from the highlander cuisines in their respective countries, while in settlements closer to rivers or lakes, more fish and various seafood can be found more frequently. More mountainous areas near the Alps house dishes that contain cheese, milk and butter among other dairy products.

References

Metzger, Christine (ed.) Culinaria Germany. Cambridge: Ullmann, 2008.
Montanari, Massimo, Il mondo in cucina (The world in the kitchen). Laterza, 2002
Mintz, Sidney . Tasting Food, Tasting Freedom: Excursions into Eating, Power, and the Past, Beacon Press, 1997, ISBN 0807046299
Mintalová - Zubercová, Zora: Všetko okolo stola I.(All around the table I.), Vydavateľstvo Matice slovenskej, 2009, ISBN 978-80-89208-94-4

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Central European cuisine

See also

References