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The name refers to a stovepipe (kürtő), since the fresh, steaming cake in the shape of a truncated cone resembles a hot chimney. This opinion is shared by Attila T. Szabó [ hu ] , scholar and philologist from Cluj-Napoca : "...when taken off from the spit in one piece, the cake assumes the shape of a 25–30-centimetre [10–12 in] long vent ...
You don’t have to visit Dracula’s castle to get a taste of Transylvania this Halloween. A 200-year-old family recipe for a popular pastry from the spooky region of Romania is being served up ...
The production of trdelník has a long tradition in the Slovak town of Skalica, near the border with the Moravian town Hodonín. The original recipe was owned at the end of the 18th century by the Transylvanian cook of poet József Gvadányi [ hu ] , a retired Hungarian general and resident of Skalica.
The interior of a Transylvanian Saxon household, as depicted by German painter Albert Reich (1916 or 1917).. The traditional cuisine of the Transylvanian Saxons had evolved in Transylvania, contemporary Romania, through many centuries, being in contact with the Romanian cuisine but also with the Hungarian cuisine (with influences stemming mostly from the neighbouring Székelys).
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Frank Plichta, owner of the Christmas Cottage in Chimney Rock, N.C., right, clears his devastated store with help from soldiers from the 1st Battalion, 502nd Infantry Regiment, 2nd Mobile Brigade ...
But World War II changed all that as the company sent thousands of cakes and pies overseas to soldiers in both the European and Pacific/Asian theaters, vastly expanding its market. [4] Over the years, Tastykake expanded its distribution through many modes of transportation including trucks, electric cars, rails and ships, selling its products ...
On Nov. 30, Ed Hamilton-Trewitt, owner of Brickyard Bakery, a community bakery in Guisborough, a village in North Yorkshire, England, offered to bake people's Christmas cakes in his six-foot ...