What’s next for hungarian gastronomy?

Abstract

In this study, we explored the gastronomic trends, the challenges facing Hungarian gastronomy and the efforts made to renew Hungarian gastronomy through a literature review. We also take into account the events that contributed to the unfolding of the gastronomic revolution that started in Hungary in the early 2000s.

As part of the primary research, we conducted twenty interviews, mostly with professionals working in hospitality. In the framework of primary research, we looked for answers to the direction of the national cuisine and the factors that determine our consumption and how and to what extent international trends have an impact on Hungarian culinary traditions.

Our research shows that the Hungarian gastronomic traditions are changing, and nowadays the repositioning of our traditional dishes is taking place. New raw materials and new technologies come to us from many countries around the world, and these have a significant impact on domestic consumer demand. Among the trends strengthening Hungarian gastronomy, health-conscious nutrition and the use of seasonal and organic products are also outstanding development aspects.