A régi bodrogközi konyha. Változások a hagyományos táplálkozáskultúrában a 20. században
The Traditional Cuisine of Bodrogköz. Changes in Traditional Food Culture in the 20th Century

Author(s): Gyula Viga
Subject(s): Cultural Anthropology / Ethnology, Culture and social structure
Published by: Fórum Kisebbségkutató Intézet
Keywords: Bodrogköz region; Medzibodrožie; folk traditions; food culture; culture of everyday life; peasant cuisine
Summary/Abstract: This book examines the food culture of the Bodrogköz, a historical region enclosed by the Tisza, Bodrog, and Latorca rivers, encompassing the Hungarian communities both in Slovakia and Hungary. The work primarily focuses on the transformations in traditional food preparation, individual dishes, and dining occasions during the 19th and 20th centuries, aiming to identify the diverse causes and impacts of these historical shifts. It explores how food culture was altered by the utilization of the landscape following river regulation and water management projects, the transition from subsistence-based food preparation to public provisioning, and the consequences of collective farming. The study further details the emergence of new types of peasant kitchens and cookstoves, as well as the roles played by female cooks, village taverns, and institutional catering in reshaping eating habits. Significant attention is dedicated to the 20th-century transformation of peasant society, uncovering the ambivalent effects of scarcity and the abundance dictated by changing fashions. The volume concludes with a collection of recipes containing both traditional, archaic dishes and new elements that appeared over the past century. Adhering to the methodologies and standards of ethnography, this book analyzes the historical processes behind the evolution of food culture in the Bodrogköz region.

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