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Students of the gastro-cultural magazine program of Kossuth Radio, while traveling between beautiful landscapes, wines born in the embrace of the sun and different ages, can get to know many interesting things. In the show, artists recall their childhood memories, their festive and eating habits, and their relationship to gastronomy. Renowned winemakers and chefs tell about the values of the Hungarian landscape and their almost forgotten dishes. For example, we can find out how vinorelles are made, ie pictures painted with wine, who founded the Beetle Food Foundation and why, or how László Szacsvay makes his famous pumpkin letcho. (Served with bread, loose splatter!) The radio show Cork Taste started eight years ago with a small enthusiastic team. The most important question was how to recall colors, smells, flavors on the radio. They figured it out. They were so enthusiastic, talented and imaginative that in 2013 they won first prize in the category of cultural magazines at Radio Proofreading, the “competition of sounds”.
From the show, we can find out who are the well-known or less well-known people who live in gastronomy in addition to their ordinary profession. Actor Márk Man loved cooking in a TV gastronomic competition, and world-famous model Viktória Vámosi learned to eat properly at her own expense.
The connection between the piece entitled The Citizens of Košice and the fish soup is explored with the help of actor Ödön Rubold, who makes the Baja fish soup from Tolna in four ways. (The more fish in it, the better!) Choreographer Victoria Barta is a fan of Tanzanian cuisine, her favorite dish is African polyp soup. The cooking career of actor János Papp started with his parents going out to hoe the cornfield and letting them know, by the time they return home, “the paprika fries are ready!”. He took it seriously.
(The great traveler’s favorite story is tapping Guinness in Ireland so that the five-pence stops on its foam.) Tibor Szilágyi is welcome to visit, if only because the actor can praise the food “so tastefully”. Ágnes Palotás is not only an operetta and musical actress, a baker who decorates her delicacies with Hungarian folk motifs.
Many people fall in love with their hobby so much that they leave their well-paying jobs and start a new life. From mathematician to baker, from journalist to ambulance of old recipes. A family moved from Budapest to Mindszentkállá and changed from clothing design and software development to ice cream making. We also find out if there is a healthy and environmentally friendly streetfood. (Yes.) We get to know the custodians of old flavors, the adventurous Szolnok foamy isler (one of the treasures of the county treasury), the professional brandy tasting and the wine terms. In addition to environmentally and wallet-friendly ideas, we also get green tips that can be used in the kitchen. The show also reveals how many fingers Seress Rezső played the song Sad Sunday in the legendary Kispipa restaurant. (With one, in its best form with two.) We can visit a restaurant where we can taste spicy chicken wings (just gently), for which the meat is spun in a terribly strong BBQ sauce called Kill Bill. Who is not aware of it
– but you really want to know – what does the ovikert program mean, what does the granddaughter of Count Haller’s vinceller think, what is the secret of the Debrecen pair of sausages belonging to the Hungarians or who is the perfumer whose nose is also an important helper as a brandy master? at half past ten in the morning. (If you miss, repeat.)
(Tasting tasting. Kossuth radio, Sunday 9.30–10.00, repetition: Saturday 1.27–2.00)
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