Csapó Katalin - Füreder Balázs - Sári Zsolt: Reneszánsz ételek – Ételek reneszánsza Időszaki kiállítás 2008. március–május (Budapest, 2008)

57. Buda in the 15th century ever, be a mistake: turkey was not introduced to Europe from the New World until around 1524, and did not become widespread in Hungary until the turn of the 16th century. But there were plenty of other ingredients. "All countries were forced to eat dried fish, except Hungary where there is fresh fish in abundance. The Magyars call dried fish 'stinking beasts'," Marx Rumpolt, the cosmopolitan chef of the Mainz Elector noted. The sumptuous wedding feast of Matthias and Beatrix was held at Fehérvár in 1476, with gold and silver tableware and a twenty-four-course meal. After their wedding, the court's eating habits were somewhat altered and Hungarian traditions were overruled by Italian etiquette. Free tables were done away with and an age of well organised, spectacular and lavish feasts dawned on the court. Permanent table guests were increasingly being "hand-picked" and as a consequence, dining at the royal table became a great privilege. Beatrix ordered forks from Modena, but it would take many decades before they became widespread in Hungary. The appearance of the yeast bread is linked with Beatrix's name, but it would not oust the Hungarian-type of leavened bread. However, Italian cheeses became popular in the court and many an Italian and French cheese-maker was employed. Onion and garlic were Matthias' favourite vegetables and pippin apples and figs his favourite fruits. He was fond of wine (from Szerem, Transylvania and Pozsony, and spicy foreign wines and wines made of Malvasia grapes), but the court drank beer and water, too. Hungarian Renaissance culinary culture lived on after Matthias' death in 1490 throughout the whole country until the Mohács disaster in 1526, and in Upper Hungary and Transylvania afterwards, somewhat transformed, well into the early nineteenth century.