A friss kenyér illata mint kiindulópont. Beszélgetés az erdélyi gasztrokultúra helyéről a világban
The Smell of Fresh Bread as a Starting Point: Discussing the Place of Transylvanian Gastronomy in the World

Summary/Abstract: In a discussion with Imre József Balázs, anthropologists Dezső Benedek and Lóránd Boros offer an analytical description of Transylvanian gastronomy in comparing it with Taiwanese and Middle East cuisine. Their experiences of living abroad for a long time, with a Transylvanian background, offer an important insight into the matter. Benedek, a trained cook, had the opportunity to work with internationally known Transylvanian chefs of the US scene, Louis Szathmáry and Paul Kövi. Their restaurants The Bakery in Chicago, and Four Seasons in New York, respectively, were largely built on principles connected to their Transylvanian background. The discussion highlights also opportunities where eating together creates possibilities for anthropological research.

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