Németh Szandra - Saly Noémi: Catering for guests, being a guest. Permanent exhibition on Hungarian hospitality (Budapest, 2016)
6 century, this was the task of chefs. Honey, and especially cane sugar imported from the colonies, was very expensive, and so desserts only found their way onto the dining tables of the rich, and even then very rarely. ?e high point of great feasts was the decorated, layered cake. In 1747, German chemist Andreas Marggraf discovers sugar in beet. His student, Franz Carl Achard, opens the first sugar refinery in 1801. During the Napoleonic Wars, when imports of cane sugar grind to a halt, dozens of sugar factories open throughout Europe. It is thanks to the parallel development of the milling and sugar industries that more desserts become available from the 19 th century and growing numbers of chefs begins specialising in desserts: they become the confectioners. (?e Hungarian word “cukrász”for confectioner was invented by the great statesman István Széchényi in 1830). Many Italian and Swiss master confectioners settled in Hungary during the first few decades of the 19 th century, who in addition to cakes and pastries also made ice cream, boiled sweets and bonbons. ◆ Henrik Kugler’s Pattern book, 1904 ◆ “Kuglóf” baking mould, early 1900s ◆ Apprentice confectioners, early 1900s ◆ Exhibition interior showcasing a confectioner’s kitchen
