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Abstract
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
differences between the catering units on the other hand: the number of dishes, the right order of dishes, the appearance of local ingredients
and dishes, the consideration of seasonality, the usage of different cooking methods and group of dishes.
The study reflects the main problems of countryside restaurants in Hungary. Only a minimum number of dishes could be connected to
local dishes out of more thousands. All in all, dishes are not as precise and perfect as the ‘old ones’ used to be; that is why it is important for
every expert to keep traditions alive in daily routines and by way of strategic means too.