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

Balázs Füreder

doi:10.6092/issn.2036-5195/6385

Authors

Balázs Füreder Kodolányi University of Applied Scienes

Associate professor at Kodolányi János University of Applied Sciences,Hungary. He graduated from the University of Debrecen, Hungary in 2003 in History with a specialisation in European studies. He was awarded his PhD in History of gastronomy from the University of Debrecen in 2009. His recent research interests include: history of gastronomy, gastronomy of aristocratic families, historical cook books. He has published seven books, 38 scientific articles and more than 80 informative articles. He also runs a travel food blog in his free time.

DOI:

https://doi.org/10.6092/issn.2036-5195/6385

Keywords:

Gastronomy, Wartime, Authenticity, Budapest, Hungary

Abstract

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.

References

Chronis, A. (2005). Cocostructing heritage at the Gettysburg storyscape. Annals of Tourism Research, 32(2), 386-406.

Chronis, A. (2008). Consuming the authentic Gettysburg: How a tourist landscape become an authentic experience. Journal of Consumer Behaviour, 7,111-126.

Fehér, B. and Szécsi, N. (2015). Hamis gulyás. Hadikonyha a 20. századi Magyarországon. Helikon Kiadó, Budapest.

Franch, M., Irimiás, A. and Buffa, F. (2016). Place identity and war heritage: managerial challenges in tourism development in Trentino and Alto Adige/Südtirol. Place Branding and Public Diplomacy, doi:10.1057/s41254-016-0019-5

Irimiás, A. (2013). Katonai emlékhelyek turisztikai potenciáljának vizsgálata Észak-Olaszországban. Földrajzi Közlemények, 137(2), 153-163.

Irimiás, A. (2014). The Great War heritage site management in Trentino, northern Italy. Journal of Heritage Tourism, 9(4), 317-331.

S. Nagy, A. and Spekál, J. (2016). Gulyáságyú és rohamsisak. A nagy háború gyomornézetből. Magyar Kereskedelmi és Vendéglátóipari Múzeum, Budapest.

Saly, N. (2011). Hadiháztartás, avagy hősnők a konyhában. A Hadtörténeti Múzeum Értesítője. 12, 41–48. Retrieved from “http://www.militaria.hu/uploads/files/82849700_1337252289.pdf”

Süli, A. (2004). Az 1909 M. mozgókonyha. A Hadtörténeti Múzeum Értesítője (Acta Musei Militaris in Hungaria), 7, 163-179. Retrieved from: “http://library.hungaricana.hu/hu/view/ORSZ_HADT_OHME_07_2004/?pg=164&layout=s”

Winter, C. (2015). The Pozières Son et Lumière: peace and memory after the Great War. In Jepson, A., Clarke, A. (eds.) Exploring community festivals and events. New York: Routledge.

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

Authors

DOI:

Keywords:

Abstract

References

Downloads

Published

How to Cite

Issue

Section

License

Language

Information

Current Issue