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Analyses of local ingredients and dishes on menus of the budapest-middle-danube touristic region

Chinese Business Review 2010年第8期9卷 37-45页

作者： Denes Sandor Faculty of Commerce Catering and Tourism Budapest Business School Budapest 1054 Hungary

The background of the study is based on previous studies dealing with the areas of Transdanubia of Hungary. Those works have proved the hypothesis of author that local ingredients and dishes represent minimum role on menus. The question is how similar or different the choice of menus of budapest-middle-danube compared with the previously examined areas of Hungary. There can be another question about the usage of local ingredients available near to the catering units. This piece of work has studied 79 menus of budapest-middle-danube, Hungary. The material was collected from different types of restaurants, small restaurants （vendeglo in Hungarian） and roadside restaurants （csarda in Hungarian）. The method of the work was on the one hand, data collecting, and on the other hand, examination of the differences between the catering units in details： the number of dishes, the right order of dishes, the appearance of local ingredients and dishes, the consideration of seasonality, the usage of different cooking methods and group of dishes. The study reflects the main problems of countryside restaurants in Hungary. Only minimum number of dishes could be connected to local dishes out of more than thousands. All in all, dishes are not as precise and perfect as the ＂old ones＂, so that is why it is important for every expert keep the traditions alive in daily routines and strategic mean too.

关键词： menu analysis local raw materials and dishes budapest-middle-danube touristic region

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