Marshall Cavendish Corporation, 1.4.1994 - 128 sivua
Diversity is the spice of life, and the highly regarded Cultures of the World series celebrates just that in fully updated, and expanded editions. As has always been true of these outstanding titles, an abundance of vibrant photographs -- including those new to this edition -- stimulate the imaginations of young readers as they travel the globe. A new chapter on the environment focuses on politics and economics as well as on endangered species and the effects of industrialization. Additional authentic recipes add general interest while new maps offer further, easy-to-find facts in "About the Geography, " "About the Culture" and "About the Economy" sections.
Tulokset 1 - 3 kokonaismäärästä 5
FOOD. HUNGARIAN FOOD is hearty and rich, meaty and full of cholesterol.
Paprika and goulash have become symbols of Hungarian cuisine worldwide, but
Hungary's eating habits reflect historical contact with Turkish, Jewish, Austro-
Hungary's culinary claim to fame, goulash igulyds, "GOO-yash," in Hungarian),
although known abroad as a stew, is actually more common in Hungary as a
soup. The dish is cooked with mutton, beef, or pork, and there is even one
Other Hungarian soups, including haldszle ("HAL-ahss- lee," fish soup), bableves
("BAHB-leh-vesh," bean soup), and goulash itself, are substantial enough to be a
meal in themselves, and are not usually followed by another main course.
Mitä ihmiset sanovat - Kirjoita arvostelu
LibraryThing ReviewKäyttäjän arvio - pennsylady - LibraryThing
"Hungary today -- Geography -- History -- Government -- Economy -- Environment -- Hungarians -- Lifestyle -- Arts -- Leisure -- Festivals -- Food -- About the economy -- About the culture -- Time line. " (library notes) Lue koko arvostelu