What defines Viennese cuisine is vividly illustrated by historian Ingrid Haslinger in her comprehensive cultural history. She supports her work with quotes, facts, and figures, as well as historical illustrations and, not least, numerous recipes. It was the bourgeois and petty-bourgeois households, as well as the chefs of the nobility, whose pots the Viennese citizens eagerly eyed. It is no coincidence that Viennese cuisine, which only gained its name in the second half of the 18th century, was once referred to as a bourgeois court cuisine or refined peasant cuisine. Thus, there is the Kaiserschnitzel alongside the Bauernschmaus, and the centuries-old aristocratic Brathendel next to goulash, a shepherd's and peasant dish from the Hungarian plains. The book is structured around the foundations of Viennese cuisine as well as the meals of the Viennese. It contains.