Food and Menu in The Frontline and in Restaurants in Homeland – What did Civilians and Soldiers Consume During the Great War?


  • Balázs Füreder Kodolányi University of Applied Scienes



Gastronomy, Wartime, Authenticity, Budapest, Hungary


It is widely accepted that experiences become memorable when offer interactivity and involve all the senses.  Still, it is challengig to provide such memorable experiences at war heritage sites or commemorative events. The aim of this short paper is to investigate how historical archive resources collecting restaurants’ menus and other historical accounts could be useful to develop authentic products and services related to the Great War (1914-1918). The research shows that restuarants in Budapest (Hungary) provided rich and creative menus during wartime and tried to overcome food shortages through innovation in ingredients selection.  Since „war gastronomy” is an underresearched topic, this article aims to offer an original contribution to our knowledge on the First World War.


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How to Cite

Füreder, B. (2016). Food and Menu in The Frontline and in Restaurants in Homeland – What did Civilians and Soldiers Consume During the Great War?. Almatourism - Journal of Tourism, Culture and Territorial Development, 7(5), 120–124.



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