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  • Öreg-tavi Nagy Halászfesztivál Tata 47.648640, 18.319521

    Idén ősszel újra a gasztronómiáé a főszerep a tatai Öreg-tó partján. Az Öreg-tavi Nagy Halászfesztivált 2017 október 20-22. között rendezik meg a Kastélytéren.

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  • The Main Year Event in the Open-Air Museum Rogatec – “Likof na taberhi” 46.225889, 15.700031

    The Likof na taberhi is the main event in the Open-air museum Rogatec. The main part of the event is the presentation of annual farm tasks, e.g. mowing grass, threshing with a flail and cow-drawn whim, log sawing and washing at the well.

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  • The Grape Harvest Festival in Sebechleby 48.275947, 18.953840

    The village of Sebechleby is located in Central Slovakia in the Krupina district. The wine-making village architecture constists of stone or wooden houses raised on top of traditional tuff cellars.

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  • The Frika festival: Competition in Cooking "Frika" 46.185719, 13.731984

    The Frika festival is an annual event which happens every September since 2008. The idea for the festival originates in a proverb: "Each village has its own unique voice." And also Frika can be prepared in many different ways and has many different tastes (foresters’ frika, shepherds’ frika, wealthy people’s frika, etc.) even though the main ingredients are the same (locally produces fat, potato and cheese).

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  • The Mohant Cheese 46.276795, 13.887560

    The Mohant cheese is a traditional dairy product made in villages and on dairy mountain farms in Bohinj and its vicinity. Its distinctive, slightly tangy and bitter taste and a strong smell make it different from other cheeses produced in Slovenia.

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  • Kranjska klobasa – The Kranjska Sausage 46.264436, 14.391539

    Kranjska klobasa (Kranjska sausage) is a typical Slovenian meat product. This kind of sausage is mentioned in the beginning of the 19th century as the product of a butcher in Upper Carniola. Eventually it spread across all Slovenian territory. Recipes for preparing Kranjska sausage are well-known from the second part of the 19th century.

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  • The Slovak and European Championship in Cooking and Eating Halušky, Turecká 48.848516, 19.087788

    Halušky competition in Turecká is a part of a broader annual event called Fest Halušky Turecká which is a combination of a competition in cooking and eating traditional dish “halušky” with musical and dance performances on stage. The main attraction remains the competition in cooking and eating halušky which is considered the Slovak national dish. The competition promotes traditional culinary culture and supports its preservation.

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  • Competition in Cooking Štiarc (Traditional Dish of Miners) 48.807523, 19.132042

    The event of cooking traditional dish štiarc has been organised since 2001 in the originally mining village of Špania Dolina, the reservation of folk architecture.

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  • Easter in the Ski Resort Chopok South 48.957093, 19.596950

    Employees of the restaurant at the ski lift annually prepare an Easter feast for visitors. The offer reflects regional culinary culture (lamb goulash, ham, eggs). In order to emphasise a festive Easter atmosphere, regional folk musical ensemble/ band plays local/ regional repertoire of songs. This small event is not a reconstruction of the folk version of the Easter holiday, but it reminds all visitors of the festivity and the significance of Easter traditions. At the same time it demonstrates identity and regional belonging of local organisers.

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  • Tradition of the “Millerʼs Wafers” (Molnárkalács) in Borsodnádasd 48.123116, 20.245708

    Making ‘miller’s wafers’ [molnárkalács] is a vibrant local tradition in the town of Borsodnádasd (in north-central Hungary). The development of the sweet wafer derives from the holy Eucharistic wafer in the Roman Catholic liturgy.

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  • Rétes – Strudel festivals 46.896630, 16.392750

    “Rétes” (strudel) festivals are organised in a number of settlements in Hungary every year. Strudel is a traditional dish not only in Hungary, but in several countries of Central Europe. At these festivals or competitions, it is prepared by locals, following the traditional local recipe. (Source: Eszter Kisbán: Continuity and Change: The Choice of Food for Gastro-Festival around the Turn of the Millennium. In Patricia Lysaght ed.: Return of Traditional Food. Lund, 2013. 198.)

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  • The Plum Jam Cooking Competition 48.085550, 22.624557

    The plum jam cooking competition in Szatmárcseke is organised every year in August since 1998. The participants build their wood-fired oven stoves, and the plum jam without sugar is cooked at low heat, with constant stirring all day. The traditional plum jam cooking of the Szatmár region has been inscribed on the National Inventory of Intangible Cultural Heritage in Hungary in 2013. (Source: Eszter Kisbán: Continuity and Change: The Choice of Food for Gastro-Festival around the Turn of the Millennium. In Patricia Lysaght ed.: Return of Traditional Food. Lund, 2013. 201-207.)

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  • Fish Cooking Festival in Baja 46.204036, 18.958375

    Baja, “the capital of fishermenʻs soup” organises a fish cooking festival every year on the second Saturday of July. About 2000 non-professional teams (locals and visitors) cook the famous fish soup at the same time, following the same traditional recipe. They bring their own ingredients and cauldron, and the city provides firewood, and a table with benches for the meal. The festival was first organised to commemorate the 300th anniversary of the town’s rise to a city, and attracts a huge number of tourists. Website: http://bajaihalfozofesztival.hu/halászlé

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  • Potato Salad Festival 50.203051, 14.550984

    Newly (in 2007) established event, where traditional Czech potato salad (basically a variant of Russian salad) contest takes place every year. This activity is newly introduced, however, it follows the tradition of a typical Czech Christmas dish according to traditional recipes.

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  • The Goat Cheese Farm 49.970582, 15.324878

    Farm Nový Dvůr is an organic farming company founded in 2006, located near Česká Lípa (Northern Bohemia), which introduces traditional goat milk and other dairy products to the daily menu and life. In recent years, goat milk products have gained much popularity, and as such have again become a part of the daily diet.

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  • Trdelník 50.075538, 14.437801

    Traditional Hungarian pastry, known also within the culinary heritage of the Czech Republic. It is made from rolled dough that is wrapped around a stick, and sold by street vendors in open stalls at frequently visited places.

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  • Grondali – A Revitalized Homestead with a Winery in Slovenian Istria 45.548059, 13.730188

    Abitanti, typical village in Slovenian Istria hinterland, bordering Croatia, was abandoned for twenty years. Many houses stood empty for fifty years or more. The inhabitants were left to live and work in Slovenian or Italian coastal towns or migrated to foreign countries. Traditional homestead of Grondali in the middle of the settlement was the first to be revitalised: farm buildings and yards were reconstructed, traditional viniculture reintroduced and supporting activities for sustainable agro-tourism were defined.

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  • Mushrooms Muchomůrka červená

    Mushrooms (Fungus) are organisms earlier categorized among plants, valued like food. Mushrooms have a numerous distribution, mainly in forests or in places with some trees. In mushrooms we cane find some minerals, vitamins, but caloric value is low. Mushrooms were important part of traditional kitchen and still is pick mushrooms very popular in the Central and East Europe. Mushrooms like food are divided into three groups – edibles (bay bolete), inedibles (bitter bolete) and poisonous (fly agaric).

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  • Changes of traditional food

    Changes of traditional food

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  • Abstracts from the conference Traditional Food Culture in Central Europe Traditional food and wine

    The conference was organized in frame of ETNOFOLK project by Research Centre for the Humanities at the Hungarian Academy of Sciences. It took place on April 19th 2013 in Budapest.

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