„SZOLNOK IS THE CAPITAL OF GOULASH ! ”

“12. Szolnoki Gulyásfesztivál”
International Gulyás-cooking and Tradition-saving Festival

2010. September 10-12.

(according to plan)

Hungary, H-5000 Szolnok, Ságvári krt. 1.

Tel / fax: +36 56 / 514-364

Web: www.magyargulyas.hu

E-mail: info@magyargulyas.hu

Contact: Mr dr. Révay András            E-mail:   revaydr@gmail.com

  

  Slow Flood "Tisza-mente" action group 


" Goulash-meat ....put it in a casserole together with onion then the meat itself has to be boiled in its liquid, put salt and paprika in it, strew with flour to make the liquid thicker and do not boil anymore.

Ordinary and the latest National Cook-book, Kassa 1826.
(Károly Gundel’s private collection)

The goulash is one of the most specific foods of the Plain. Kálmán Mikszáth wrote down more than 110 years ago: " It is not allowed to leave Hungarian cuisine perish! " Today in our accelerated world where standardisation is more and more spreading, it is increasingly necessary that Hungary keeps its own culture. Within the culture of a nation the gastronomy is an organic part. We can be unique nation in the European Union with keeping our gastronomic culture with rich traditions.

1st. Goulash Festival (1999) with 136 kettles about 9.000 - 10.000 competitors and visitors

.......

11^th Goulash Festival (2009) with 532 kettles about 45.000 - 50.000 competitors and visitors participated.

Today interest is already international, from the areas of Carpathian Basin lived by Hungarians almost from everywhere we have had cooking team and guest.

Goulash Festival Association of Szolnok

Web: www.magyargulyas.hu    www.magyargulyas.eu

Gulyásfesztivál

Gulyás: It is a very special Hungarian food, it is a hungaricum. Everywhere in the world, if you tell the word: gulyás people add another word: Hungarian. We are very proud of it. Hungary is a small country but has two Capital. The official is Budapest and Szolnok is the Capital of gulyás.

The Association Gulyás Festival of Szolnok has taken the cultivation of gastronomic traditions as its prominent work since the registration in 2001. First of all to embalm the values of regional Hungarian cuisine. We can see in the experiences of the years past, that the individual proposals give new chances, but – after a while – we will reach the border of our possibilities. From here, we can achieve results by practicing innovations, building partnerships only. To achieve this aim, we reform the work of the present Association. We restate as an ambition: we create the Hungarian Gulyás Gastronomy-tourism Area Developing Association and the innovation will be built in its work. We share our experiences with the other organizations and accept their propositions. Within easy reach to make positive the gastronomic and tourist potential of this area, more visitors spend more nights here, bringing higher earnings to us. Hereafter with the assistance of the research, the historical past of the traditional Hungarian cuisine will be treasured.

We support the Slow Food convivium we don’t let the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. We participate in the Program HIR (Hagyományok, Ízek, Régiók = Traditions, Tastes, Regions) because the primary objective of these convivium is the preservation, maintenance, documentation and introduction to a wider audience of our valuable, traditional foods: paprika, the grey cattle breed, the mangalica swine breed, goose liver; the exceptional sour cream and cottage cheese, gulyás and pörkölt.

To fulfill our aim, in the last ten years we staged the Gulyásfesztivál of Szolnok, have seen 70 – 80 000 visitors in the two days of the Festival. Our plan is to organize the Nation’s Foods Festival of EU in 2010.

We are looking for connection to NGO-s working on the similar field and sponsors, supporters among EU Organizations.

Contact: Mr dr. Révay András       revaydr@gmail.com