The Cafe Central Treasury –  Vienna/Wien, Austria/Österreich (English/Deutsch)

The Cafe Central Treasury –  Vienna/Wien, Austria/Österreich (English/Deutsch)
Author

Andreas Augustin

Pages

64

Photographs
Illustrations

110

Leather-bound edition

No

Binding

Paperback

Includes

2 Postcards, 2 bookmarks His and Her

ISBN

3-902118-09-1, 978-3-900692-13-1

Size/Weight

131 x 210 mm, 225 g

Also available in

German/English

Price: € 15.00

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This book is bilingual (Deutsch & English): Heinrich Ferstel built it, the world visits it. The Café Central at the Palais Ferstel is one of the most famous coffee houses of the world. Read about Sultan Suleiman, who’s Turkish army left tons of coffee in Vienna. Meet the famous characters like Peter Altenberg, Kraus, Schiele, Klimt, Salten and Freud. Very recently Queen Sirikit of Thailand gave a luncheon here. Visit the imperial Vienna of Emperor Franz Joseph and the modern Vienna of artist Friedensreich Hundertwasser. Many stories go with all these fabled characters. A most enjoyable collection of anecdotes and informative history.

Heinrich Ferstel baute es, die Welt besucht es. Das Café Central im Palais Ferstel ist eines der berühmtesten Kaffeehäuser Österreichs, ja der Welt. Die Geschichte eines Wiener Kaffeehauses ist die Geschichte Wiens. Anekdote und Historie verschmelzen zum Histörchen. Mit Sultan Suleiman, dessen türkisches Heer große Mengen Kaffees nach Wien brachte, begann die Wiener Kaffeehauskultur. Es ist das Wien von Ferdinand Raimund und der Musiker Dynastie Strauss. Später gesellen sich Peter Altenberg und Karl Kraus hinzu, Arthur Schnitzler, Herzl, Adler, Loos, Zweig, Bahr, Trotzki, Schiele, Klimt und Freud. Sie alle kehren in diesem Buch an die kleinen, runden Tische des Central zurück und erzählen ihre Geschichte.

Men in Black
Once you enter a Kaffeehaus, you are on stage. Everybody is watching you. There is nothing else to do. Having been inspected by the crowd, you are either accepted and from then on ignored, or you are ignored from the start, which means that you have already been accepted.
The man in the black tuxedo and bow tie who balances a minimum of 1212 small oval and three rectangular trays with glasses of water and the occasional cup of coffee all on one hand, is called Herr Ober, a commonly used abbreviation of Oberkellner (head waiter). It is useless trying to attract his attention by gesturing wildly, with whistles or shouts. He knows that you are there. He noticed you three streets away, at the precise moment you decided to come to the Kaffeehaus.
Be considerate if Herr Ober does not recognise you on your first visit. The aloofness stems from the days when there was an average of one Nobel Prize winner seated at every third table in a Viennese Kaffeehaus. This has changed dramatically, and some of the long-serving staff have personally witnessed the decline.


It is now up to you to prove that you have profound knowledge of some three dozens different kinds of coffee served on the premises. Be precise. Order the desired colour, consistency and quantity. Studying page 76 of this book can help.
It is ridiculous to order more than one coffee per morning or afternoon. The true professional sits for hours in front of his cup, being automatically and constantly supplied with glasses of clear drinking water as an expression of the host’s limitless hospitality.
Once you have received what you ordered – and you will always have ordered what you receive – the man in black will show his esteem for you by serving everything with a warm and friendly Gnädige Frau or Mein Herr.
When you finally ask to pay, after hours of reading, chatting, thinking and drinking water, the waiter expects a tip. Give 15%, as good waiters are rare, and you might require his services again in the future. And you will definitely come back. It is quite an entertaining experience to gaze at the world over a coffee cup, to look up from a newspaper or to interrupt a charming chat just to watch a newcomer enter your domain for the first time.

And now please follow me back to the days when it all started.

 

Willkommen im Klub
Sie haben vom ältesten Kaffeehaus in Venedig gehört und schon in einem feinen Pariser Salon in der Rue de Rivoli eine Tasse Tee bestellt. Doch jetzt sind Sie in einem der berühmtesten Kaffeehäuser der Welt gelandet. Hier steht die Wiege der Welt von Gestern und blickt mit neugierigen Augen auf die Kultur von heute. Seit über hundert Jahren ist das Café Central in Wien das Kaffeehaus der Monarchie, der Republiken, des Gestern und des Heute. Bankiers wie die Rothschilds, Persönlichkeiten wie Theodor Herzl und Leo Trotzki, Kapazitäten der Medizin und der Wissenschaft, Akteure auf der Weltbühne und ihre Zuschauer, sie alle verwandelten das Central in ihre Bankkontoren, Rednerpulte, Kanzleien, Wohnzimmer und Praxen.


„Das Café Central ist nämlich kein Kaffeehaus wie andere Kaffeehäuser, sondern eine Weltanschauung.“ schrieb einst Alfred Polgar über sein Stammcafé. Das war vor über fünfzig Jahren. Heute ist das Kaffeehaus – diese ur-wienerische Einrichtung – noch immer ein Ort der Ruhe und Beschaulichkeit, der zum regen Gedankenaustausch oder zum versunkenen Studium der aufliegenden Tageszeitungen, Magazine und Wochenschriften einlädt. Ach ja: und zum Kaffee-, Tee- oder sonst etwas trinken. Lassen Sie uns also in diesem Büchlein die Zeiger der Uhr zurückdrehen und einen Blick in jene Tage werfen, in denen diese Institution weltberühmt wurde. Nirgendwo fällt uns dies leichter als eben hier, im Café Central.


Andreas Augustin

Andreas Augustin
presents
Das Café Central Treasury
Secrets of a Famous Coffee House
Geheimnisse eines berühmten Kaffeehauses
Research
Herlinde Eller, Andrea Riegl,
Andreas Augustin, Marcello de la Speranza
Photographs
David M Peters, Andreas Augustin
The Most Famous Hotels – Archives, Bildarchiv der Österreichischen Nationalbibliothek, Archiv der ÖRAG und des Café Central, ORF Bildarchiv.
The right of Andreas Augustin to be identified as the author of this work has been asserted by him in accordance with the Copyright, Designs and Patent Act 1988.
All rights in this publication are reserved. This book and no part of it may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronical, mechanical, photocopying, recording, or otherwise without the prior permission in writing of the copyright owner.


Produktion: Carola E Augustin

Design
Theresia Pieler and Ramazotti Michelangelo

Booking.com

Publisher's recommendations

 

 

Dear wonderful Readers;

With our books about The Most Famous Hotels in the World we are changing the way people look at famous hotels. Our exhibitions at famous hotels open doors into a fascinating past. Enjoy our research, we have done everything imaginable to turn it into wonderful and entertaining books.

 

This season, for example, at Half Moon, Jamaica, chairman Guy Steuart and general manager Sandro Fabris present our THE HALF MOON TREASURY — Secrets of A Legendary Resort (a Treasury Paperback).

 

The new STRAND YANGON (Classic Edition) appeared recentely. In SO SINGAPORE (Individual Books) we worked with Tony Chisholm, employing elements designed by Isabel Miaja and Karl Lagerfeld. The Mandarin Oriental RITZ MADRID (Classic Edition) presents an updated English and a Spanish edition under general manager Christian Tavelli.

In Paris, general manager Gerald R. Krischek-Cruypelans publishes with us PRINCE DE GALLES in an exceptional coffee-table book (Edition Raconteur). 

Have a save journey!

Andreas Augustin

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