SC - capers
Gretchen M Beck
grm+ at andrew.cmu.edu
Thu May 8 09:58:20 PDT 1997
Yes, there was a large influx of Germans into Hungary several times. The
Saxons in the 12th -14th centuries and Schawben in the 18th century. the few
recipies I have found or heard of, were incidentaly recorded by Italian cooks
that arrived with the Italian queen of King Matthias.
My problem is that I know, based on my mundane education, that this region
was extremely static and I wonder if that applies to food as well as it does
to other aspects of culture. My sole period recipe is meat in a sour cream
and vinegar sauce. A similar sauce, using wine instead of the vinegar is a
part of modern Hungarian cuisine. I probably will never know, unless I can
go over and do some research of my own.
Noemi
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