ABSTRACT
Food and gastronomy travelled from one end of the Austro-Hungarian Empire to the other. The northern part of the Habsburg monarchy was dedicated to beer, the southern part to wine. Thanks to the custom union of the monarchy and the common currency, products circulated without restriction: cattle, wine, grain etc. constituted the cultural heritage of Habsburg cuisine. Civil servants, officers and academics came back from their various postings with a changed taste: their wives had to adapt not only to the foreign language spoken by the cook, but also to her cuisine and to the ingredients offered in the marketplace. Books were written for them that gathered all the diversity of “Habsburg” cuisine. The vocabulary bears witness of these transfers: many words for ingredients, such as vegetables, are typical “Habsburg” constructions.
