|
|
 Croatia
Destination Guides
Encyclopedic Information
Government
Maps
News
Reservations
Tourism
-
Croatia National Tourist
Board. A sample of the type information found on this site: "Croatian
cuisine is heterogeneous, and is therefore known as "the cuisine of
regions". Its modern roots date back to Proto-Slavic and ancient periods
and the differences in the selection of foodstuffs and forms of cooking
are most notable between those on the mainland and those in coastal
regions. Mainland cuisine is more characterized by the earlier
Proto-Slavic and the more recent contacts with the more famous gastronomic
orders of today - Hungarian, Viennese and Turkish - while the coastal
region bears the influences of the Greek, Roman and Illyrian, as well as
of the later Mediterranean cuisine - Italian and French.
|
|
A large body of books bears witness to the
high level of gastronomic culture in Croatia, which in
European terms dealt with food in the distant past, such
as the Gazophylacium by Belostenec, a Latin-Kajkavian
dictionary dating from 1740 that preceded a similar French
dictionary. There is also Beletristic literature by
Marulic, Hektorovic, Drzic and other writers, down to the
work written by Ivan Bierling in 1813 containing recipes
for the preparation of 554 various dishes (translated from
the German original), and which is considered to be the
first Croatian cookery book."
U.S. Government Information Resources
Weather
|
