Fishy Country – On the Medieval Traditions of Hungarian Cuisine
Fishy Country – On the Medieval Traditions of Hungarian Cuisine

Summary/Abstract: Szakácsi, Hungary, 16 September 1414. On the shield below, flames lick the tail of a pike with sprigs of a bay bush poking out of its gills. The helmet crest is adorned with a cooked pike head, gaze lifted with a beatific smile, a bay tree on each side of it growing to the sky. This is the brand new noble crest of Ferenc Eresztvényi, the royal cook of King Sigismund. He achieved the highest status of anyone in the Hungarian chef dynasties.

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