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

cooking contest in the Hungarian WE village of Nagyszakácsi [literally, "big chef"]. Hungarian cooking was, at that time, beginning to rid itself of the hegemony of paprika, which it has more or less accomplished since. Bringing together high standards and the European (Renaissance) spirit with highly conservative culinary traditions - by no means worse, merely different - is not an easy task. A great many cookery books have been published since then, and the media, too, are pouring out cooking tips and ideas. The choice is daunting. It has become clear that in the world of fast food we have a choice. We can take on the pressure of globalisation. We look upon the culinary traditions of many centuries, which, brought together with modern-day technology, can be used in the rejuvenation the renaissance of our Hungarian cuisine. "Eating is not only an vital element of subsistence, but a source of natural pleasure, a science, an art, and recreation," one of the studies in this book claims. The idea of "slow food" emerged in Rome. A movement started to counterbalance "fast food" and slow down the damaging effects of globalisation and homogenisation. "To eat well means we enjoy eating: we not only grab a bite, but eat fresh and good food and discover local produce, in harmony with nature." Hungary, too, joined this movement. The "Ark of 49. Entering of the Royal chefs at Nagyszakácsi Flavours" is out to salvage endangered, traditional and local foodstuffs, that is those which for centuries adapted to Hungary's natural environment, and the dishes made from them are the result of century-long experimentation and perfection. We hope you have an agreeable time immersing in the joys of the past, savouring the latest culinary venues, and good health, that is rebirth, by means of culinary delights. Katalin Csapó