Around the time of Martin Luther, Germany -- the land of Bach and von Braun -- seems to have pretty much developed a cuisine and stuck with it. But the Teutons' neighbor to the south, the Austrians, even at the height of their empire, had enough humility and good sense to borrow good things when they saw them: strudel from Turkey, crepes from Switzerland and France, goulash from Hungary, and warm pastries from Czechoslovakia. Not to mention many different ways of concealing beef behind such... More >>>