Balaton Wine Gastronomy

Fülszöveg

Wine gastronomy books in the 'Hungárián Wines and Wine Regions' series The concept of wine gastronomy reflects the key factors and rules of the harmonic matching of foods with wines. One can harmonise the foods and wines of a wine region best if armed with the knowledge and understanding of the historical and cultural values embodied in the spirit of that region. What wines should be chosen to accompany the foods of the Balaton region? The number one rule of wine gastronomy for any wine region applies to the harmonisation of the local foods and wines, with emphasis on the importance of the place of origin. Wine gastronomy combines centuries of the heritage, customs, traditions, culture and history of the 'Genius Loci' (the spirit of the place) with the symbolic language of the harmony of food and wine. Balaton Wine Gastronomy describes the rules of the harmonisation of the wines produced in the Balaton area and the typical local dishes (the foods of Somogy, Zala and Veszprém). The... Tovább

Fülszöveg

Wine gastronomy books in the 'Hungárián Wines and Wine Regions' series The concept of wine gastronomy reflects the key factors and rules of the harmonic matching of foods with wines. One can harmonise the foods and wines of a wine region best if armed with the knowledge and understanding of the historical and cultural values embodied in the spirit of that region. What wines should be chosen to accompany the foods of the Balaton region? The number one rule of wine gastronomy for any wine region applies to the harmonisation of the local foods and wines, with emphasis on the importance of the place of origin. Wine gastronomy combines centuries of the heritage, customs, traditions, culture and history of the 'Genius Loci' (the spirit of the place) with the symbolic language of the harmony of food and wine. Balaton Wine Gastronomy describes the rules of the harmonisation of the wines produced in the Balaton area and the typical local dishes (the foods of Somogy, Zala and Veszprém). The author presents the basic principles of that harmonisation through examples taken from the cuisines of the counties of Somogy, Zala and Veszprém, as well as newly created dishes, taking into account the historical values attached to the Hungárián grape varieties and their wines, the traditions of Hungárián cuisine and the need for the renewal of Hungárián gastronomy. Packed with colour photographs and illustrations, and using the examples of the wines and food specialities to be found around Laké Balaton, the book provides important information for all who wish to learn the generál rules of the harmonisation of foods and wines. The research institute (Institut de Recherches des Préférences Alimentaires) founded by the author in Geneva deals with gastronomic marketing and has developed communication strategies for a number of renowned French, Spanish and Swiss wine regions and food production and distribution companies. As a member of the International Academy of Wine, he has conducted a great deal of research on the issue of harmonising vanous national cuisines and wines. In 1981 he organised the internationally acclaimed, first symposium 011 the matching of Chinese cuisine and French wines. Between 1980 and 1991, as the manager of Gastronomy Research International in the Far East, he was gastronomic consultant to a number of luxury hotel chains and airlines. He has done a lot for the popularisation of Hungárián wines and Hungárián gastronomy abroad, in the Far East, Thailand, Hong Kong, Singapore, the Philippines and Japan, as well as in western Europe, primarily in Francé. His diversé interqsts alsó extend to researching both religious and ancient history. Other books by the same author: 'A Sólyom Embere' /Man of the Falcon/ (in Hungárián), 1993; 'A honfoglaláskori magyar fejedelmi konyha'/The Cuisine of the Hungárián Princes at the Time of the Settlement' (in Hungárián), 1996; 'A magyar borok és ételek harmonizációja' /Harmony in Hungárián Food and Wine/, 2000 (published in Hungárián, English, Germán and French) «f&léBMKitoföí ISBN 963-93-9200-6 9789639392007 Vissza