When thinking of Viennese culinary traditions, Wiener Schnitzel, Sachertorte, and Viennese coffee houses fill our imagination. But apart from these usual suspects, there are other gastronomic traditions telling the story of the Imperial and Royal time. Like those diners selling Käsekrainer: sausages filled with cheese. Introduced around 1870 to provide a safe income for war veterans, these diners were refurbished in the 1960s to keep pace with international fast-food chains, like the Kebap diners and Asian snack bars, but they still serve the same food as 150 years ago. And they are still a meeting point for the Viennese.
Vienna based photographer Stefan Fürtbauer (1976) has documented these places of local food culture in a series called 'Eiterquellen', which literally translates as 'Pus Springs'. The name deriving from a colourful expression in the local dialect, used by the Viennese to describe the cheese sausages. The cheese squeezes out of the pores of the sausages when you put them on the grill, and 'Eitrige’ simply means 'pus-filled'. Not as romantic as a Wiener mélange perhaps, but just as authentic.
Vienna based photographer Stefan Fürtbauer (1976) has documented these places of local food culture in a series called 'Eiterquellen', which literally translates as 'Pus Springs'. The name deriving from a colourful expression in the local dialect, used by the Viennese to describe the cheese sausages. The cheese squeezes out of the pores of the sausages when you put them on the grill, and 'Eitrige’ simply means 'pus-filled'. Not as romantic as a Wiener mélange perhaps, but just as authentic.
