Viennese cuisine

File:Wiener Schnitzel at restaurant Kärtner-Eck.jpg, a popular Viennese dish]]

The Viennese cooking tradition developed from many different sources: "Viennese cuisine is all about—an eclectic mix of cuisines from Europe and beyond, of all regions and lands that were once part of the monarchy."{{cite news|url=https://www.afar.com/magazine/5-great-restaurants-vienna|work=AFAR|title=A Short Guide to Dining in Vienna|first=Annie |last=Fitzsimmons |date=15 August 2019|access-date=17 January 2021}}

Italian influence has been strong since roughly the early 17th century, and can be seen in the names of ingredients and dishes that are still in use today such as risibisi (from the Venetian "risi e bisi"), melanzani, maroni and biscotti. In the 18th century, French cuisine became influential in Vienna and the term "bouillon" became common in middle-class circles for soup.{{Cite web |last=Nicole |date=2021-05-29 |title=Wiener Küche - beliebt, begehrt & allseits bewährt! |url=https://www.bezirksalm.at/post/wiener-k%C3%BCche-beliebt-begehrt |access-date=2024-06-06 |website=Bezirks Alm |language=de}} The term "Wiener Küche" (Viennese cuisine) first appeared in German language cookbooks around the end of the 18th century, and it was mistakenly treated as equivalent to Austrian cuisine.

The croissant is also thought to have originated in Vienna after the defeat of the Turks in the Siege of Vienna.{{Cite web |title=The curious history of the croissant |url=https://www.puratos.com/blog/the-curious-history-of-the-croissant |access-date=2024-06-06 |website=www.puratos.com |language=en}}

In the second half of the 19th century, cookbooks started to include Bohemian, Hungarian, Jewish,{{cite news|url=https://news.illinois.edu/view/6367/1038308413|work=University of Illinois|title=Illinois archivist's prize-winning essay reveals Jewish origins of Viennese cuisine|first=Amby Jodi|last=Heckel|date=9 September 2020|access-date=17 January 2021}}{{cite news|url=https://thewire.in/books/how-the-nazis-stole-a-cookbook|work=The Wire|title=How the Nazis Stole a Cookbook Alice Urbach's cookbook was a bestseller in the 1930s in German-speaking countries. A Jew, she fled her home under the Nazis, who republished the book under a different name without giving her credit.|first=Rayna|last=Breuer|date=11 November 2020|access-date=17 January 2021}} Polish, and Balkan features in Viennese cuisine.{{cite news|url=https://www.theguardian.com/travel/2019/dec/16/locals-guide-vienna-austria-10-top-tips-city-break-museums-cafes-music|work=The Guardian|title=A local's guide: Vienna holidays: A local's guide to Vienna: 10 top tips: With such a rich cultural and historical heritage, the Austrian capital is a wonder to wander but don't overlook its diverse neighbourhoods, cuisine and bars|first=Kevin |last=Rushby|date=16 December 2019|access-date=17 January 2021}} Viennese cooking reflected foods brought in from various parts of the Austro-Hungarian Empire: "Viennese menus usually comprise the same group of dishes, sometimes Austrian in origin but often inherited from the various nationalities of the empire: Hungarian goulash ... wiener schnitzel ... south Slav ćevapčići... crêpe-like Palatschinken (claimed by the Romanians), and Powidltascherl ... from the Czechs, to name but a few."

In modern Vienna, many chefs have begun to combine traditional Viennese dishes with the principles of nouvelle cuisine to create what is known as "Neue Wiener Küche" (New Viennese cuisine).{{cite news|url=https://www.nytimes.com/2008/01/27/travel/27Choice.html|work=New York Times|title=Choice Tables: Vienna: Dining That's Not Set to Strauss Waltzes|first=Evan|last=Rail|date=27 January 2008|access-date=January 17, 2021}} This includes vegetarian food.

Also, Turkish, Jewish, Middle Eastern, and Indian cuisine have influence on the city because of growing immigrant communities.

{{main|Viennese coffee house}}

The Viennese coffee house is such an important part of the cuisine and culture of Vienna, that the concept is listed as "Intangible Cultural Heritage" in the Austrian inventory of the "National Agency for the Intangible Cultural Heritage", a part of UNESCO. The Viennese coffee house is described in this inventory as a place, "where time and space are consumed, but only the coffee is found on the bill."[http://immaterielleskulturerbe.unesco.at/cgi-bin/unesco/element.pl?lang=en&bl=0&cat=3&aufnahmejahr=0&=Search&suchtext= Intangible Cultural Heritage in Austria: Viennese Coffee House Culture]

File:Tafelspitz.jpg

Typical Viennese dishes include:

• Apfelstrudel (an apple-filled pastry)
• Topfenstrudel (a quark cheese-filled strudel)
• Palatschinken (Viennese crêpes)
• Kaiserschmarrn (caramelized and shredded pancake)
• Buchteln (from Czech buchty): sweet rolls made of yeast dough, filled, traditionally, with Powidl, (or, in some modern variants, with apricot jam) and butter-baked.
• Germknödel
• Marillenknödel
• Powidl (from Czech povidla)
• Sachertorte (a chocolate cake)
• Wiener schnitzel
• Backhendl
• Tafelspitz (boiled beef, often served with apple and horseradish sauces)
• Gulasch (a hotpot similar to Hungarian pörkölt, gulyás is stew with more sauce or soup in Hungary)
• Selchfleisch (smoked meat) with Sauerkraut and dumplings.
• Rindsuppe (beef soup)
• Beuschel (a ragout containing veal lungs and heart)
• Liptauer cheese

• Vienna bread, the unique and influential style of lighter bread with fresh leavening that developed in Vienna
• Viennoiserie, a French term referring to baked goods in the style of or influenced by Viennese baking

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Category:Austrian cuisine