Abstract
The Viennese Congress brought together European monarchs and statesmen to discuss the new political structure of Europe after Napoleon I fell from power. From fall of 1814 to June 1815 they reflected on how to restore the pre-revolutionary order. Austria once again assumed a stronger position in Upper Italy which, as we have already seen, made the Viennese Schnitzel an inter national dish. Behind the scenes at the Congress, i.e., in the kitchen, a maitre of cooking was busy at work — the Frenchman Marie Antoine Carème (1783–1833). His national reinforcement in the kitchen may have backed the representative of the French delegation — C.M. de Talleyrand — in his diplomatic skills.
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References
Cf. Schwendter (1999: 223 ff) for a description of Carème’s output.
See ibid., p. 227 ff
Quoted in Mitsche et al. (2005: 122 f)
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© 2008 Springer-Verlag/Wien