There is a wide range of interpretations when it comes to fasting – depending on whether it is some religious obligation, the compulsion of a disease or just the need for the spring detoxification that calls for it. This also means that fasting can vary in time and in the types of foods that should be omitted from our diet for a while.
If you take a look around the world, you’ll see that there are an ever increasing number of adults and children who struggle with overweight, high blood pressure, cancerous diseases or some kind of eating disorder. On a happier note, more and more people are taking charge of their health, paying conscious attention to what they eat or drink, how much they exercise and how they balance their mental health.
Towards the end of winter and with the approach of spring, we often feel as though our body were functioning ever more sluggishly. In this transitional period, depression and gloomy thoughts tend to take hold of us more frequently – but in fact, there are various means at our disposal to help prevent these moods.
It is mostly journalists who keep asking me about innovations. But as a matter of fact, I do not feel I should always come up with something new. Very often, new things just get created by themselves. You get motivated when you come across something new… like the oils and vinegars of Pödör, which I have just discovered.
„Essential Hungarian gastronomy”, in a nutshell, means that while remaining faithful to the most important characteristic of a particular traditional food: its taste, we create a new, modern and more pleasurable dish by changing some of its other characteristics: the texture, the form, the way of preparation and serving.