Tea at Trianon: Austrian Cuisine

John Wilson Croker on Marie-Antoinette

"We have followed the history of Marie Antoinette with the greatest diligence and scrupulosity. We have lived in those times. We have talked with some of her friends and some of her enemies; we have read, certainly not all, but hundreds of the libels written against her; and we have, in short, examined her life with– if we may be allowed to say so of ourselves– something of the accuracy of contemporaries, the diligence of inquirers, and the impartiality of historians, all combined; and we feel it our duty to declare, in as a solemn a manner as literature admits of, our well-matured opinion that every reproach against the morals of the queen was a gross calumny– that she was, as we have said, one of the purest of human beings."

~from History of the Guillotine by John Wilson Croker, 1844

Edmund Burke on Marie-Antoinette

"It is now sixteen or seventeen years since I saw the queen of France, then dauphiness, at Versailles; and surely there never lighted on this orb, which she hardly seemed to touch, a more delightful vision. I saw her just above the horizon, decorating and cheering the elevated sphere she had just begun to move in, glittering like a morning star full of life and splendor and joy. Oh, what a revolution....Little did I dream that I should have lived to see such disasters fall upon her, in a nation of gallant men, in a nation of men of honor and of cavaliers! I thought ten thousand swords must have leaped from their scabbards, to avenge even a look which threatened her with insult. But the age of chivalry is gone; that of sophisters, economists, and calculators has succeeded...."

~Edmund Burke, October 1790

Wednesday, April 20, 2011

Austrian Cuisine

Food and Wine Magazine has a piece on the delights of Austrian cooking, which I fell in love with while I was over there, especially the soups and breads.

Like Seäsonal, Edi & The Wolf explores the lighter side of Austrian food, marked by frequent use of dill and caraway, savory-sweet flavors and lashings of pumpkin seed oil. Although the chefs do make Austria's famous schnitzel, much of the menu is vegetarian. "Austrians actually have this very granola way of eating," says Frauneder. "There's a lot of muesli and whole grains." Dishes like panko-crusted asparagus with watercress salad and spring vegetable stew with pickled onions aren't stereotypically Austrian.