Lovely post, thanks Irina! Came across Swabians along the Danube in Hungary (there by invitation circa 1500?) and we filmed in a wine-cellar in one of the vineyards for an episode of The Rich Tradition (you can find it on talkingoffood.com). Major difference in cooking was the addition of red wine in a paprika stew - gulyasleves - cause of much merriment and references to difference between home-cooking with wives, and men-only cellar-cooking (unmarried ladies welcome).
I love this story: men-cooking-only recipes and their cuisine away from the wives and deep into the cellar. Hungary invited many German groups over many centuries in the past, which eventually led to concerns about Hungarian identity. The dual monarchy further complicated matters. Many words in the basic Hungarian vocabulary were borrowed from German. This says a lot about traditions, cuisine, and regional recipes. The Swabians in Romania were sent by Empress Maria Theresa and were not under Hungarian control. On the contrary.
Lovely post, thanks Irina! Came across Swabians along the Danube in Hungary (there by invitation circa 1500?) and we filmed in a wine-cellar in one of the vineyards for an episode of The Rich Tradition (you can find it on talkingoffood.com). Major difference in cooking was the addition of red wine in a paprika stew - gulyasleves - cause of much merriment and references to difference between home-cooking with wives, and men-only cellar-cooking (unmarried ladies welcome).
I love this story: men-cooking-only recipes and their cuisine away from the wives and deep into the cellar. Hungary invited many German groups over many centuries in the past, which eventually led to concerns about Hungarian identity. The dual monarchy further complicated matters. Many words in the basic Hungarian vocabulary were borrowed from German. This says a lot about traditions, cuisine, and regional recipes. The Swabians in Romania were sent by Empress Maria Theresa and were not under Hungarian control. On the contrary.
Love this post -- and the ciușpais looks great!
Thank you, Leslie. There are many fascinating stories like this in Transylvania.
That creamed courgette! I wonder if it would make a good pasta sauce...maybe if I ease back on the semolina?
I’m sure it will work, and I’ll try it next time I make this sauce. Never thought of mixing it with pasta.