Németh Szandra - Saly Noémi: Catering for guests, being a guest. Permanent exhibition on Hungarian hospitality (Budapest, 2016)
5 Scenes of Professional Catering ?e Confectioner’s Kitchen Pastries flavoured with honey and fruits were already baked in ancient times, but in Europe, preparing desserts only developed into an independent industry from the middle ages. Prior to that, apothecaries used honey and cane sugar to improve the taste of medicines and monks produced sweet elixirs and liqueurs that preserved the properties of medicinal plants. It was also they who baked the sacramental bread used during holy mass. Master bakers could also create sweet pastries from fine flour and honey: some of them began specialising in this from the 1300s; they became the gingerbread makers. ?e words pretzel baker and bun baker were first used in 1424 and 1481. During the age of King Matthias, Italian masters taught the Hungarians the art of making desserts. At the time, and right up until the 19 th ◆ Machine for fringing wrapping paper of special Christmas sweets, 1910s ◆ Manually operated ice cream machine, cc. 1900 ◆ Novice confectioners, 1900s
