Hungary Is Featured Country at Festival
Today starts the annual two-week Smithsonian Folklife Festival held on the National Mall. From June 26-30 and July 3-7, visitors can enjoy a free cultural experience that highlights vibrant, worldwide traditions through lectures, crafts, concerts and, of course, food. Since culture is best experienced through taste, the Folklife Festival encourages you to travel through food with many exciting dining options and gastronomic learning.
The featured country of this year’s Folklife, Hungary, is experiencing a renaissance of its folk traditions. Combining Hungarian craftsmanship, dancing and culinary heritage, the Folklife Festival presents the richest dimensions of Hungarian life in microcosm with food getting top billing at the Hungarian Kitchen.
At the Hungarian Kitchen, taste tourists will learn about provincial cooking styles, traditional dishes and Hungarian food history. Chimney cake, home-made strudel and stuffed cabbage baked in a furnace will all be available for tasting for visitors who will be able to watch every step of the prep process.
Outdoor cauldron cooking, the Hungarian version of the American backyard barbecue popular since the middle ages, will also be demonstrated. The cooking method is known for its stews, egg noodles and halászlé, a spicy paprika-based stew made from from chunks of river fish (carp, catfish, perch and pike), onions, peppers, white wine and tomato juice.
Those with a taste for obscure goat parts and a distaste for waste might consider the Karcagi Mutton Stew, which combines all parts of the animal (head,head, hooves, tail, tripe and offal) into a thrilling medley of onions, paprika, green peppers and salt. Yum!
Not your typical hotdog and popcorn fare at Folklife. Food stands provision exotic and interesting tastes ranging from fresh fruit vendors to soul food chicken and waffles. Check out the full range of options here.
Check out the Smithsonian Folklife Festival from now until July 7 to experience other countries and cultures without ever leaving D.C.!
Richard is a freelance writer who enjoys building a healthy appetite with long runs around the city. When not logging the miles, he can be spotted training the palate at brunches, happy hours and food trucks.