Harmony in Hungarian food and wine

Fülszöveg

Which wines should we choose to accompany our favourite dishes, and what dishes should we harmonise with our favourite wines? What are secrets and the mystery that wine has held since ancient times? These are somé of the questions to which the author, Róbert Gyula Cey-Bert provides answers. The Hungárián representative at the International Academy of Wine and a renowned international expert in wine symbolism research, here he presents the basic principles of the harmonisation of Hungárián wines with Hungárián dishes, while very convincigly and enjoyably proving that in addition to physiological and sensory factors, emotional and symbolic influences alsó play a role in creating harmony of aroma and flavour between wines and foods. To help us select the wines which harmonise perfectly with the characteristic and popular dishes of the excellent Hungárián cuisine the author advises us on the predominant rules, with the assistance of guidelines to the preparation of over one hundred... Tovább

Fülszöveg

Which wines should we choose to accompany our favourite dishes, and what dishes should we harmonise with our favourite wines? What are secrets and the mystery that wine has held since ancient times? These are somé of the questions to which the author, Róbert Gyula Cey-Bert provides answers. The Hungárián representative at the International Academy of Wine and a renowned international expert in wine symbolism research, here he presents the basic principles of the harmonisation of Hungárián wines with Hungárián dishes, while very convincigly and enjoyably proving that in addition to physiological and sensory factors, emotional and symbolic influences alsó play a role in creating harmony of aroma and flavour between wines and foods. To help us select the wines which harmonise perfectly with the characteristic and popular dishes of the excellent Hungárián cuisine the author advises us on the predominant rules, with the assistance of guidelines to the preparation of over one hundred traditional and newly-created Hungárián dishes, including the most popular and most varied preparations in wine cuisine, soups, cold and hot entrées, appertisers, fish, poultry, meat, game, cheeses and desserts. This book - which is the first volume of a new series - offers a wonderful experience to all who are fond of wines that are beautiful and rich (in bouquet, fragrance and flavour), and creatively prepared dishes. We recommend it to all lovers of wine, and all who enjoy sharing the heartwarming atmosphere generated by the comparing and matching of enjoyable wines and dishes in the company of family and friends. The research institute (Institut de Recherches des Préférences Alimentaires) founded by the author in Geneva deals with gastronomic marketing and has developed communication strategies for a number of renowned French and Swiss wine regions and food production and distribution companies. As a member of the International Academy of Wine, he has dealt a great deal with the issue of harmonising various national cuisines and wines. In 1981 he organised the internationally acclaimed, first symposium on the matching of Chinese cuisine and French wines. Between 1982 and 1986 he organised similar symposia in Japan, Singapore, the Philippines and Thailand. Between 1986 and 1991, within the framework the activities of Gastronomy Research International, he was gastronomic consultant to a number of luxury hotel chains and airlines. His diverse interests alsó extend to researching both religious and ancient history. Vissza