Unit 4: Folk and Popular
Culture
1/13/17
Original article can be found here
Synopsis:
Recently, in Budapest, Hungary a restaurant named Urban
Betyár had its grand opening. However, this isn’t a traditional
restaurant that you would see anywhere in Hungary. Instead, it is unique in
that it focuses on the folk food of Hungary. They focus on getting the
freshest ingredients, and the best recipes in order to provide natives
as well as foreigners with a blast from Hungary’s past. Even the way the
restaurant and furniture is set up makes it seem very antique and historic.
The restaurant has invested a lot into the aesthetic of the restaurant as well
as staff training, and of course the food. In their lower level, they also have
a folk culture museum that customers can visit. This is something that
no other restaurant has even attempted and it is right in the city. The
inspiration behind this idea stems from the viewpoint that Hungarian food is
greasy and salty. So, the creator decided to create a restaurant that would go
back to the roots and the essence of Hungary itself.
Analysis:
The newly opened restaurant Urban Betyár, focuses on folk
food rather than the popular food that other places offer. The name
itself has some historical significance. Betyár is a term used to
describe Hungarian outlaws that became famous and had folk songs and ballads
dedicated to them. They operated outside of what was traditional,
which is what the restaurant is doing. It wants to bring back those things that
are so essential to Hungarian history. Urban in the beginning of the
name represents that they are in modern times in the middle of the city
of Budapest, but then Betyár comes into play with the folk significance.
The restaurant works with traditional ingredients. They like to be as authentic
as possible and true to Hungarian history, however they still find difficulties
because it is not the most accessible. One of their most popular appetizers
thus far is an artisan cheese platter. The cheese in that dish comes from an
authentic Hungarian artisan cheese monger. Another popular dish is the smoked
trout. The trout comes from Szilvásvárad (village in northeastern Hungary) and
is fresh. The Hungarian wine has also been pretty popular because most people
appreciate how vintage it is and that it is from true suppliers. What this
restaurant is doing is risky and unique. Venturing off from the status quo and
creating a restaurant like this does not happen too often so it is really
interesting to see that people like it. In class we learned that in modern
day society folk culture isn’t appreciated as much as it used to be,
and is often dismissed among the general public. Therefore, this is why
it is nice to see this restaurant at the heart of the capital of
Hungary. People who have visited have said that the whole atmosphere of the
place takes you back to the roots of the country. The folk culture
museum in the lower level is especially important as well because this
restaurant is giving people a chance to learn. They have a woman’s room where
there are items associated with women back then like spindles. They have
a traditional “tiszta szoba” which translates to clean room and is
representative of the nicest room in a traditional Hungarian peasant
house. There are interactive displays all throughout the museum so that people
can listen to stories related to the artifacts in front of them. There
are writings in both original Hungarian and translations so that people can get
a deeper look into the culture. Overall, what this restaurant is doing
by exposing people to the folk culture of Hungary is incredibly unique
and truly amazing. It keeps the culture alive and stops it from dying
forever. By continuing to share these things from the culture, it
ensures its diffusion and stops its disappearance.