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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Renewed Conceptions of Traditions in Hungarian Gastronomy via Example of Orange Wines
Author(s)
Zsuzsanna Bene
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DOI:10.17265/2328-2185/2018.05.005
Affiliation(s)
University of Miskolc, Miskolc, Hungary
ABSTRACT
Nowadays in the range of gastronomic
trends, there are important roles of
local high quality basic materials, organic products, culinary delight of food-drink
pair, and the fifth basic taste
so called umami. There are technical new methods and raw materials coming to Hungary
but it is a very important task to find the suitable balance in using them to colour
nation cuisine. The appearance of new trends and new guidelines is more and more
characteristic of the world’s wine-making today. A very important role is played
by innovation, respecting the existence of traditions, the roots of grape producing, and wine-making cultures.
Over the last two years, skin-contact fermented white wines, the so-called orange
wines, have attracted international attention in wine sector and in gastronomy.
Orange wines owning high alcohol content and spicy taste are
being able to find good pairs for them in menu. By the
way, they are not well-known and should be taught for chefs and consumers too. Hungarian consumers often
have neofobia, they are afraid of eating or drinking new type of foods and that
is why renewed conceptions of traditions
have important role in the national cuisine.
KEYWORDS
culinary trends, food neofobia, gastrotourism, orange wine
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