Actually I am not in love with the Viennese cuisine – too much meat for me. My attitude is not based on vegetarian beliefs as Bertha von Suttner’s are:“Of hundred well educated and emphatic people perhaps ninety would stop eating meat today if they had to slay or stab the animal themselves.” And I am not anxious of something that could follow eating as Georg Kreisler says:”When we were thinner we were closer.” But repletion by Viennese cuisine makes you sleepy. And being sleepy in Vienna is a waste of time. As there are so many adventures waiting for you in Vienna.
But there must be something in the Viennese cuisine that makes it a kind of medicine. All these interesting people I portrayed here in the Viennese Portrait Gallery in 2007 lived on Viennese cuisine. And what happened? Inventions, explorations, music,… – Nobel Prize, fame, immortality! Ok then give me Suppe (soup), Beuschel (innards, the test of good cooking), Gulasch (goulash), Gekoches Rindfleisch (cooked beef, in the 19th century the meat most consumed in Vienna), Wiener Schnitzel mit Limonisuppe (Viennese schnitzel with lime soup), Backhendl (baked chicken), Rostbraten (roast), Wiener Schweinsbraten (Viennese roast pork), Schinkenfleckerln (ham & noodle casserole), Karpfen (carp, during fast as filling for a fried sausages compromise), Gemüse auf Wiener Art (vegetables Viennese style), Guglhupf (ring cake) and Strudel (strudel) – that promising nutrition for creativity and innovation. Read the rest of this entry »