Gastronomic Academy of Germany
| Gastronomic Academy of Germany eV (GAD) |
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| purpose | Promotion of table culture, culinary art, the culture and history of gastronomy as well as subject-related science and education |
| Chair: | Bernhard Böttel, President Hans G. Platz, Managing Director |
| Establishment date: | 1959 |
| Seat : | Frankfurt am Main |
| Website: | www.gastronomische-akademie.de |
The non-profit association Gastronomische Akademie Deutschlands eV (GAD for short) is an association of professionals from the gastronomy and related industries.
society
The academy sees itself as an association whose purpose is to promote table culture, culinary art, the culture and history of gastronomy as well as subject-related science and education.
In 1959 the academy was founded in Bad Soden am Taunus . Its headquarters are in Frankfurt am Main .
Prices
Carl-Friedrich-von-Rumohr-Ring
The GAD has sporadically awarded the Carl-Friedrich-von-Rumohr-Ring since 1963. Prize winners are personalities and institutions who have demonstrated particular merits and achievements in the areas of culinary art and dining culture. These include u. a. the wine critic Hugh Johnson , the association of young cooks Jeunes Restaurateurs d'Europe , the TV editor Stefan Quante and the "Chef of the Royals", Anton Mosimann OBE.
The name of the award goes back to the art historian, writer and restaurateur Carl Friedrich von Rumohr .
Literary competition
The competition, launched in 1960, aims to encourage authors and publishers to bring high-quality gastronomic books to market. Like a seal of quality that sticks to the outside of the publication, the award is intended to make it easier for the buyer to choose. Only new publications are awarded.
According to the academy, the neutral judges adhere to the following criteria:
- Factual correctness in text and images
- Practical benefit
- Correct outline
- Strong form of expression and precise language
- Visually appealing design
- Excellent image quality and illustration
The highest honor awarded since 1971 is the golden feather , followed by the gold and silver medals .
Golden feather
gold medal
Silver medal
The award ceremony for the award-winning books takes place annually on the first day of the Frankfurt Book Fair .
Golden feather award winner
- 1971: Werner Fischer, delicacies of international culinary art, Hugo Matthaes Verlag, Stuttgart
- 1971: René Kramer, The Great International Cookbook, Verlag A. Pröbster, Kempten
- 1975: Menu volumes 1 - 10, Europart Verlagsgruppe Bertelsmann, Hamburg
- 1975: Gertrud Benker , Der Gasthof, Callway Verlag, Munich
- 1980: Friedrich W. Ehlert, Edouard Longue, Michael Raffael, Frank Wesel and Hannelore Blohm, The big book of pies, Teubner Edition, Füssen
- 1986: Anton Mosimann and Holger Hofmann, The Big Book of Seafood, Teubner Edition, Füssen
- 1986: Marianne Kaltenbach , Meine Fischküche, Hallwag Verlag, Ostfildern (licensed edition)
- 1990: Jean Dethier and others, architecture and viticulture / Châteaux Bordeaux, Hallwag Verlag, Ostfildern (licensed edition)
- 1990: Leon Moulin, Augenlust und Tafelfreude, Zabert Sandmann Verlag, Steinhagen (licensed edition)
- 1991: Kurt Matheis, Patisserie, Hugo Matthaes Verlag , Stuttgart
- 1993: Robert M. Parker , Bordeaux, Hallwag Verlag, Ostfildern (licensed edition)
- 1998: Klaus Lampe, Eckart Witzigmann , Tony Khoo, and Christian Teubner, Das große Buch vom Reis, Teubner Edition, Füssen
- 2000: Walter Schobert, Das Whiskey-Lexikon, Wolfgang Krüger Verlag, Frankfurt a. M.
- 2002: Eckehard Methler and Walter Methler, From Henriette Davidis to Erna Horn, Evangelical Church Community, Volmarstein-Oberwengern
- 2003: Uwe Voigt, The great textbook of bar customers, Matthaes Verlag , Stuttgart
- 2004: Jancis Robinson, The Oxford Wine Lexicon, Hallwag , Munich
- 2005: Michael Broadbent, Michael Broadbents great wines, Hallwag , Munich
- 2006: Dieter Müller with photos by Luzia Ellert, Dieter Müller, Collection Rolf Heyne , Munich
- 2010: Dominik Flammer and Fabian Scheffold, Swiss Cheese, AT Verlag , Aarau, Switzerland
- 2011: Christel Kurz, The Vegetarian Cooking School, Christian Verlag , Munich
- 2013: Thomas A. Vilgis and Thomas A. Vierich, Aroma - The Art of Würzens , Stiftung Warentest , Berlin
Web links
Individual evidence
- ^ Gastronomische-akademie.de: The board
- ↑ GAD homepage , accessed November 2013