Hungary on a Plate: Bitesize History of Hungarian Gastronomy

The course will provide an insight into a lesser-known field of Hungarian culture by familiarizing participants with the gastronomic and culinary history of Hungary and the Carpathian Basin. After a brief introduction to food and drink history as well as the most notable turning points in Central European history, we will sample the staples of Hungarian gastro-culture in a chronological as well as a thematic breakdown. We will trace the main culinary characteristics of certain historical periods, highlighting the importance of transfers and exchanges in the emergence of a multicultural cuisine that not only linked Hungary with Central Europe but also reflected global connections. Moreover, we will examine the special place of food and drink in Hungarian literature and culture, with the help of utilizing the diverse methodologies of Food Studies.

Course leader

ELTE Faculty of Humanities, Deparment of English Studies

Target group

No special requirements

Course aim

The course will place a great emphasis on the interdisciplinary features of local and regional food and drink history both in theory and practice, incorporating, for instance, visits to notable establishments and markets.

Credits info

3 EC
Our course offers ECTS points, which may be accepted for credit transfer by the participants' home universities.

Fee info

EUR 490: The course fee for 1-week on-site courses - that includes tuition fee, meals (coffee break and lunch), local transport and the cost of the leisure time programs - is 490 EUR

Scholarships

Not available