| The background of the study is based on previous studies dealing with the areas of Transdanubia and Central Hungary. Those works have proved the hypothesis of author that local ingredients and dishes represent minimum role on menus. The question is how similar or different the choice of menus of Northern and Southern Great Plain is from the previously examined areas of Hungary. Additional questions may also arise in terms of the usage of local ingredients available near catering units. This piece of work has studied several menus of Northern and Southern Great Plain, Hungary. The material was collected from different types of restaurants, ‘csárda’-s and inns. The methodology was two-tier: data collecting on the one hand, and the detailed examination of... |
