Meal Time Through A Cultural Lens
Day 2: Central European Cuisine
Tuesday morning, we begun our exploration of the Central European Cuisine by a peak into the Russian, German and Hungarian kitchens through excerpts from two classical literature pieces (L.N. Tolstoy: War and Piece, T. Mann: The Magic Mountain) and one contemporary article (Carolyn Banfalvi: Rhapsody in Red). Soon we realized, that the main cooking ingredients for today will be potatoes, pork fat, onions, paprika and garlic, sour cream, apples and plums.
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| Our first stop was Lala's Pastry shop (and diner) in Manchester... |
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| ...where the owner, Mr. Lala shared with us a little bit about his Hungarian background... |
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| ...and we tasted the original Hungarian goulash... |
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| ..the Szeged goulash... |
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| ..and the Tripe soup ...yes, it is made from cow's stomach, which has a unique, soft texture to it and should be good for your skin! |
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| From the numerous sweets, the Dobosh cake seemed to be the most popular pick (thin layers of hazel-nut pastry alternated with hazelnut cream and topped with a layer of caramel). |
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| Further culinary exploration brought us Tuesday afternoon to Boston.
After a short visit to Quincy Market, we went to cafe Polonia and tried
some more delicious food: the Polish Plate (a sampler composed from pirogi, kielbasa and goulash)... |
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...Gypsy Pancake (potato pancake filled with Hungarian goulash...
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| ...Vienna Pork Chop... |
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| ...and regular potato pancakes. |
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| Possibly the best ending to our day was the traditional Chocolate Babka with a scoop of ice cream. |
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