Borza Tibor (szerk.): A Magyar Kereskedelmi és Vendéglátóipari Múzeum évkönyve 1976 (Budapest, Magyar Kereskedelmi és Vendéglátóipari Múzeum, 1976)

Sergő Erzsébet: Régi magyar pásztorételek a mai magyar vendéglátóiparban

ERZSÉBET SERGŐ OLDEN HUNGARIAN SHEPHERD COOKING IN PRESENT DAY HUNGARIAN CATERING The text of a lecture at the 2nd Ethnological Congress of Rational Alimentation held in Helsinki in 1973. She introduces food items which originally were cooked by shepherds and became known all over the world, more exactly she deals with those that are prepared even today in the catering industry. The subject made necessary a geographical, economic and historical introduction. Having discussed the culinary art of shepherds she deals with the dishes that have been prepared for centuries. Then she describes in what measure the shepherds use dried pasta and they conserved meat by salting and drying. In the second part of her lecture she demonsrated the preparation of these dishes but already in the form in which they are prepared in the kitchens of big restaurants with modern technical equipment. The same raw materials are used only the technology of preparing and the art of seasoning are different making them more tasteful. After the principial part of the lecture practical descriptions followed. Mrs. Sergő demonsrated the menues of several catering trade enterprises — such as small eating-houses, restaurants and the restaurants of famous hotels. The aim was to convince the audience that old shepherd's cooking survived and can be found in the same or more delicate form in the Hungarian catering trade. At the end of the lecture the first coloured film with a sound track in French about the Hungarian Museum of Catering was projected. 345