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Austrian cuisine
Austrian cuisine is a style of cuisine native to Austria and composed of influences from throughout the former Austro-Hungarian Empire.〔(Austrian cuisine )〕 Regional influences from Italy, Hungary, Bohemia, Germany and the Balkans have had an effect on Austrian cooking, and in turn this fusion of styles was influential throughout the Empire.
Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations.
== Mealtimes ==
Breakfast is of the "continental" type, usually consisting of bread rolls with either jam or cold meats and cheese, accompanied by coffee, tea or juice. The midday meal was traditionally the main meal of the day, but in modern times as Austrians work longer hours further from home this is no longer the case. The main meal is now often taken in the evening.
A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a ''Jause'', and a more substantial version akin to a British "Ploughman's Lunch" is called a ''Brettljause'' after the wooden board on which it is traditionally served.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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