Talk:Austrian cuisine/Archive 1

Translation from the German

 * Article: de:Österreichische Küche
 * Corresponding English-language article: Austrian cuisine
 * Worth doing because: a lot of
 * Originally Requested by:--Sheynhertz-Unbayg 08:25, 12 Feb 2005 (UTC)
 * Status: Pretty much done - might benefit from a polishing Valiantis 22:41, 2 Apr 2005 (UTC)
 * Other notes:

As per the request on the Translation into English I've translated the text from de:Österreichische Küche and incorporated it into this article. I've moved info from the previous English version where it wasn't included in the German-language article (e.g. the info on Danish pastry and Grüner Veltliner) and incorporated it at what seemed the most relevant points in the article. I also included info from de:Wiener Küche and de:Wiener Kaffeehaus. The translation still reads a little stiffly in a couple of places, so any polishing would be appreciated. Valiantis 22:28, 2 Apr 2005 (UTC)

Move
Okay, I hope someone is watching this page. I propose to move this to Cuisine of Austria, its proper name. The adjective form (Austrian) shouldn't come first, and the convention is almost always to have it this way. Objections? --Dmcdevit 01:51, 1 May 2005 (UTC)


 * This does appear to be the convention, though I can't think why as the phrase Cuisine of XXXX strikes me as a rather stilted and unnatural formation. However,as other cuisine articles take this form, then I have no objections. Valiantis 13:54, 1 May 2005 (UTC)
 * The reason we always put the noun form first is to avoid irregular consructions. So, let's say I want Cote d'Ivoire's cuisine, would I know how to construct Ivorian? Or Congo --> Congolese, or Equatorial Guinea --> Equatoguineans, or Kiribati --> Gilbertese, or Myanmar --> Burmese, you get the idea. Putting Cuisine of X allows someone with minimal knowledge to search and find the article. While Austrian is a regular construction, it should be moved for consistency's sake. --Dmcdevit 16:40, 1 May 2005 (UTC)


 * No-one else had any comments re: moving the page so I've finally got round to doing so. Valiantis 13:17, 22 August 2005 (UTC)


 * Jooler moved this page back to Austrian Cuisine citing the following reason in the edit summary box: - Cuisine of Austria moved to Austrian cuisine: Food styles are cultural not territorial and can be found outside of the geopgraical limits imposed by using the title "Cuisine of ...". I have moved it back to Cuisine of Austria. I don't dispute that food styles are cultural, but I think the logic of Dmcdevit's argument wins out. This is in fact an extension of the policies at Naming conventions (adjectives). In addition, the actual content of the article is (currently) about the cuisine of the country of Austria. If the content changes to be predominantly about "Austrian-style" cuisine - if such a thing exists - then a new name might be appropriate, but again one that avoids adjectival usage if possible. Valiantis 16:04, 1 September 2005 (UTC)

Mühlviertel
The Mühlviertel is not in Lower Austria but in Upper Austria. Either someone mistook the region the linseed oil comes from (could be Waldviertel, Weinviertel, Mostviertel; all those are in Lower Austria) or the speciality was put in the wrong state of austria. I don't know what is the right solution so I don't want to change the article right now. --Wirthi 20:08, 25 July 2005 (UTC)


 * This apparent error was in the original German text. I did notice it, but lacked sufficient specialist knowledge to say if this really was an error. My suspicion is that the the intention was that Leinerdäpfel is a Lower Austrian dish but uses Upper Austrian linseed oil, but I don't know enough on the subject to be sure. On reflection I'm removing the apparent error. Valiantis 13:17, 22 August 2005 (UTC)

Salzburger Nockerln
I think I have a picture of the Salzburger Nockerln, but I'm not sure. I know I got it in Salzburg and it was supposed to be a regional specialty. I've gone ahead and put it up on the main page, but can anyone verify that I am correct? Thanks. Asiir 17:11, 13 February 2007 (UTC)
 * Yes, it is. --Franz Xaver 00:03, 27 February 2007 (UTC)

Desserts
The Vanillekipferl gets the most prominent place in the dessert section, though I know no one who eats them out of christmas season and I am from Austria. Common desserts, which are also known outside of Austria are various kinds of cake (like Sachertorte), Kaiserschmarrn, Palatschinken with various fillings, and not to forget Apfelstrudel.

Soups
What about all the Austrian soups? I mean there are dozens if not hundreds of different soups that are traditional in Austria. Themanwithoutapast 08:22, 5 October 2007 (UTC)

Vienna
I’ve taken half the dishes out of the section on Vienna as there is now a separate article on it.Barbara Shack (talk) 09:50, 20 January 2008 (UTC)

Grumbiere
"" called "Greste Krumpian"(= Geröstete Kartoffeln coming from "geröstet", roasted and the Hungarian term "krumpli" for potatoes)""

What a nonsense! "Krumpli" is the Hungarian adoption of the German "Grumbiere", used in southern Germany and everywhere southern German settlers (Schwaben) civilized the Balkans and Russia. — Preceding unsigned comment added by 93.221.227.231 (talk) 12:05, 14 September 2014 (UTC)

weird recipe
under 'mealtimes', subheading 'popular dishes of vienna', the description of 'Saftgulasch' says that 'onions, at least three thirds the amount of meat, are used.' this is probably an error, either one third or two thirds is intended. based on the first recipe for this on google, I am editing this to 2/3 as that makes more since based on context. If you have a better recipe, feel free to update it... -user nathanielfirst — Preceding unsigned comment added by Nathanielfirst (talk • contribs) 00:29, 19 July 2017 (UTC)


 * One is supposed to use the same amount of onions as of meat, but by volume, not by weight. So 2/3s by weight seams about right. 195.34.145.202 (talk) 12:58, 27 January 2022 (UTC)

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