All of us like to eat tasty food and to taste the good smelling and tasty looking dishes that contain our favourite ingredients. And ancient people were not exception from the rule. They also liked eating tasty dishes. And to taste them they created real food masterpieces able to satisfy requirements of gourmands.

All people need to eat something to keep fit and to be healthy and wealthy. First people started to eat berries and fruits nature gave us than they started to hunt and to provide meat for their families.

Cookeries of the world differ a lot making the particular and original combination. They use the simple ingredients and the natural products but the result is extraordinary.

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People learned how to turn the simple food into the arts the result of which always had particular and special taste. In such way people learned cooking developing particular specialities in each territory.

- All people prefer the food of their country. Of course they have some preferences in foreign cookery but in general they like dishes of their motherland. That is why we miss our national dishes so much when we are

The Austrian cookery

When we hear the word "Austria" we remember Vienna, waltz and of course the best apple Vienna strudel. After all the Vienna baking is the best in the world and is the tastiest.

The Austrian cookery is the traditional and the regional. In Tyrol the Italian traditions are rather strong while the German traditions are the main in Salzburg. In general there are a lot of common features with the cookery tradition of Europe. It has much in common with Hungary, Czech Republic, and Slovenia. It also borrowed some traditions of Turkey.

The most famous dish is the strudel that is the apple roll from the thin paste; this dish has the Turkish precedence as well as the Vienna famous coffee culture (Kaffehaus). The influence of other countries is even notable in many Austrian names of dishes.

Till nowadays people of Austria prefer eating first liquid courses unlike the traditions of other countries. The second course is usually the meat that is either pork or beef.

When Austrians say about their national food they mention the beef prepared in traditions of the Ancient Vienna. They also mention several other courses such as Beusteln – the delicacy made of the heart and lungs of animals, Kuttelgrostel and Butchteln that are the pies with the stuffing. And of course it is impossible to imagine the Austrian cookery without goulash that is the most popular food in Austria. They prefer fried onion to all kinds of spices.

The fish is not very popular. But they eat carp for Christmas. And the Austrian beer is the first thing people taste when they come to Austria.

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