Austrian Cuisine  "Österreichische Küche" 

Austria,
Small Country,
Big History,

Austria was once the center of the large Austro-Hungarian Empire stretching from France to Russia and from the Baltic Sea to Turkey, imparting a varied heritage to Austria's cuisine. Indeed modern Austria now borders on the Czech Republic, Germany, Hungary, Italy, Slovak Republic, Slovenia, Switzerland and The Principality of Liechtenstein - and their culinary influences are strong.

Austria's capital city of Vienna has its own cuisine as if it were a separate country  - it's the smallest Austrian state but also the most inhabit with over 1.5 million, which is one-fifth the population of the entire nation. 

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 taken in the evening, usually at around 18:00.

A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a "Jause" (pronounced roughly as "yowzay"), 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.