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German sausages and cheese. Austrian cuisine is a style of cuisine native to Austria and composed of influences from throughout the former Austro-Hungarian Empire. [5] Regional influences from Italy, Hungary, Germany and the Balkans have had an effect on Austrian cooking, and in turn this fusion of styles was influential throughout the Empire.
Historically, European cuisine has been developed in the European royal and noble courts. European nobility was usually arms-bearing and lived in separate manors in the countryside. The knife was the primary eating implement ( cutlery ), and eating steaks and other foods that require cutting followed.
Gâteau nantais is a cake originating in the city of Nantes in France. It is a soft, round pound cake, made of flour, sugar, [1] salted butter, [2] eggs, and almond meal, [3] then dampened with a punch of rum and lemon, [1] sometimes with an apricot gelée centre. [3]
Nantes built its first compressed-air tram network in 1879, which was electrified in 1911. Like most European tram networks, Nantes's disappeared during the 1950s in the wake of automobiles and buses. However, in 1985 Nantes was the first city in France to reintroduce trams. [250]
This article covers English language food toponyms which may have originated in English or other languages. According to Delish.com, "[T]here's a rich history of naming foods after cities, towns, countries, and even the moon." [1] The following foods and drinks were named after places.
In 1964, the brasserie was turned into a fast-food restaurant, but the decor remained unchanged due to the protections afforded by its status as a historical monument. During the 1970s, the restaurant was neglected and eventually abandoned. However, a new owner restored it back to its original brasserie form in 1982. [2]
A second source for recipes came from existing peasant dishes that were translated into the refined techniques of haute cuisine. Expensive ingredients would replace the common ingredients, making the dishes much less humble. The third source of recipes was Escoffier himself, who invented many new dishes, such as pêche Melba.
During the Bronze Age and Iron Age the basic foods were pulses, wild fruits and nuts, and cereals. Archaeobotanical evidence has shown that a large number of new foodstuffs were introduced to Central Europe under Roman rule, becoming incorporated into (rather than replacing) local culinary flavors. Because chickpeas, gourd, black pepper ...