When certain cuisines are mentioned, your brain will conjure up the most famous dishes; the flavours you’re craving or of the ones you’ve recently encountered.
In Singapore, it would be the Malay rendangs and satays, the Hainanese chicken rice, the Pernanakan laksas, the Eurasian singgangs, and the Indian rotis and curries.
Travel up to top tourist destinations in Europe and you’ll get to taste French bouillabaisse, onion soup, coq au vin; Italians with their Parma ham, truffle risotto and pastas; numerous German sausages and Berliners; Spanish paellas and churros… the list is endless. Now, those are mostly on the western side of Europe. What about Central Europe? Any dishes spring to mind? If not, that’s a real shame. Keeping this factor in mind, the World Gourmet Summit (WGS) 2018 has decided to highlight some parts of Central Europe, with the theme: “The Discovery.” We’ve decided to shadow this concept and speak to six countries within Central Europe. The ambassadors gave quotes on how their nation’s agriculture is developing while the chefs share about the gastronomic scene.
Conquered Territories: Wars & Influences
Continuous conflicts over the years were in an indirect means of transporting cultures and imparting influences. From uprisings, invasions, resistance movements to civil wars and even the two world wars, all of these events have heavily impacted the culture of Central Europe as well as rest of the world. Ironically, it was the world wars that dragged the region towards industrialisation. After World War II ended, lands changed hands and most of what was considered Western Europe became Central Europe.
Geographical Identities: Mother Nature’s Offerings
This story is from the March - April 2018 edition of Cuisine & Wine Asia.
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This story is from the March - April 2018 edition of Cuisine & Wine Asia.
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Movin' On Up!
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