Cărțile de bucate maghiare apărute în Transilvania la sfârșitul secolului al XIX-lea și în prima jumătate a secolului XX
Hungarian cookbooks published in Transylvania at the end of the 19th century and in the first half of the 20th century

Summary/Abstract: Since the 19th century, the Hungarian cultural elite has tried to define and stimulate the Hungarian national cuisine. Therefore, the publication of cookbooks was one of its cultural and identity concerns. Apart from the traditionalist culinary trends, which persisted in the Hungarian cuisine from Transylvania, there were other features that distinguished it from the Hungarian cuisine. Until the middle of the 19th century, especially in Transylvania, a peasant cuisine conservatism can be observed (in the way food is prepared, in the use of ingredients), as a form of local and national identity. But, with all the rural conservatism in Transylvania of the 19th century, the influence of the Romanian, Armenian, Jewish gastronomy, etc. was felt. The first cookbook, entitled “Erdélyi szakács-könyv” (Transylvanian cookbook), appeared in 1886 in Târgu Mureș, and was written by Sándor Vásárhelyi. The second book, much better known, appeared in 1891 in Budapest, being written by Ágnes Zilahy, from Baia Mare, under the name “Valódi Magyar szakácskönyv” (Original Hungarian cookbook). Another author, also from Baia Mare, Imre Lakos Ilona Pécskay, edited the book “Háztartási tanácsadó” (Household Advice) five times between 1903-1919. The book “Biri néni szakácskönyve” (Aunt Biri’s Cookbook) first appeared in 1923 and has enjoyed numerous editions in thousands of copies. Between the two World Wars there was a significant number of appearances of cookbooks, which showed the interest in strengthening the Transylvanian Hungarian cuisine.

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