Passion Points: Food/Wine
Culinary Budapest: Q&A with a Local Foodie Text Size A A A
When Carolyn Bánfalvi, the author of Food Wine Budapest (Little Bookroom, $24.95) first moved to the Hungarian capital in 1997, she had the best introduction to local cuisine: home-cooked meals at the home of her then-boyfriend (now husband), prepared by his mother. More than a decade later, Bánfalvi, who runs the boutique culinary tour company Taste Hungary (www.tastehungary.com), says that the city’s dining scene these days is unrecognizable from what it was then. She spoke to Indagare about Budapest, Eastern Europe, and Hungary’s cuisine, which she thinks is one of Europe’s most under- appreciated and unknown.
How has Budapest changed since you moved there in the mid ‘90s?
It has changed immensely. The constant construction means that big stretches of the city have been renovated, old buildings have been restored, and new buildings have appeared. The city has also become more consumer-oriented since I’ve been here. While now there are few products or ingredients that I can’t get here, the downside is that all of the shopping malls have eroded the role of the traditional downtown shopping streets....
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