Mid-19th C. Hungarian Etiquette

 

No account of their habits would be complete, without stating that the whole population, from the nobleman and clergymen, down to the lowest ‘Rauer of the Puszta,’ smoke incessantly, from morning till night.— Above, front and back of a 19th Century collectible cigarette card, featuring international holidays.

Diets and Habits of the Hungarians

An intelligent correspondence of The Independent, giving an account of his observations in Hungary, speaks of the uniformly strong and athletic appearance of the inhabitants. He goes on to speak of their habits of eating as follows I took considerable pains in Hungary to notice the diet and habits of eating as follows:

I took considerable pains in Hungary to notice the diet and habits of eating of the people, as connected with the remarkable vigour of the race, hoping some useful hints might be derived for America on the subject. This seemed more desirable, as there is no country of Europe so resembling our own or at least the Middle States of our own, in climate. The same extremes of heat and cold; the same sudden, violent changes of temperature; the same clear, stimulating atmosphere, which mark the American climate, and distinguish it from usual European. 

There are districts in Hungary which produce the most delicious grapes and melons and peaches in the summer, which are buried in snow in winter, precisely like the inland countries some years in New York. And in travelling over the best part of the land, I might have thought, as far as productions were concerned, I was journeying through the plains of inner New York or Pennsylvania; the only exception being the vine, for the want of which in America I am disposed to think the cause is not to be sought in the climate.

In respect to the habits of the people, the great peculiarity seemed to be there temperance in eating and drinking, and at the same time they're making of the meals a pleasant social occasion, and not nearly means so filling up the stomachs. When I say they are “temperate,”I mean they indulge in no excess; as, in respect to wine-drinking, there is scarcely a man in the land who does not drink the light wine as his dinner and supper. But the Hungarian the meal-time is a time for social intercourse, when friends meet; or when children and relatives or gather with the parents, and have almost that only merry, familiar conversation during the day. 

They sit a great while at table, and taste of great variety of dishes, at least among the better classes. Still they are not by any means as hearty eaters as the Americans or English. Indeed, to a traveller with keen appetite, or to one accustomed to the vigorous exploits of the English at the table, the Hungarian seem really abstemious. They may much more use of fruits, and salads, and curious puddings, and the light pure wines, then we of the Anglo-Saxon race. 

Indeed, the Hungarian will consider himself in danger of becoming a sot, if he should drink every day the strong brandied wines which every Englishman has on his table. The English in Hungary too, and  say it is impossible in that clear, oxy-genated climate, to keep up their habits of beef-eating and drinking. The first meal among the Hungarians is taken at seven or eight in the morning, and consists only of a glass of coffee with rich milk and some meagre cuttings of cold toast broken up eaten in the coffee. This is the universal breakfast for all classes except the poorest Rauer. Between this and the dinner at one or two nothing is usually eaten or drank. 

The dinner, as I have said, is long,with the great variety of dishes, not essentially differing from our own except that it is lighter,and greater use is made of light wines. This meal is always followed up by a cup of coffee. The only other meal is a supper at eight o’clock in the evening – a long meal again, with soup, fish, pudding and wine. Tea is very little drank in the land, sugar and sweetened articles too, are seldom used.

What especial theory of diet, to draw from all this, I am at a loss to determine. Still, the facts may be useful to some who are investigating the matter. The principle things, worthy of imitation, seem to be moderation and sociability of the meals, and the distance time at which they are separated — the last being, no doubt, very conducive to health. The principal cause of their vigorous health, and well-formed bodies, must be found without doubt, in their open-air pursuits and manly exercises, to which they are ardently attached. They are a nation of herdsman of farmers, and are enjoying the benefits of their pursuits.

No account of their habits would be complete, without stating that the whole population, from the nobleman and clergymen, down to the lowest Rauer of the Puszta, smoke incessantly, from morning till night.— Originally published 14th October 1851, New York Times

For many years, Etiquipedia contributor, Elizabeth Soos, has had a keen interest in cultural customs. With her European background and extensive travel, Soos developed an interest in the many forms of respect and cultural expectations in the countries she has visited. With her 20 years’ experience in customer service within private international companies based in Australia, and her lifetime interest in manners and research, she decided to branch out into the field of etiquette and deportment. Through her self-directed studies and by completing the Train-The-Trainer’s course offered by Emma Dupont’s School of Etiquette in London and by Guillaume Rue de Bernadac at Academie de Bernadac based in Paris and Shanghai, she founded Auersmont School of Etiquette.

Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia