German Academy for Culinary Studies

The German Academy for Culinary Studies eV was founded in 2000 in Bad Mergentheim . The seat of the association is Münster in Westphalia .

History and tasks

The initiators were Alois Wierlacher , Emeritus for Intercultural German Studies from the University of Bayreuth , the hotelier Andreas Pflaum , the former banker Karl Gerhard Schmidt , the Kulmbach spice dealer Heinz Kühne and the master chefs Eckart Witzigmann and Vincent Klink . According to its own statements, the academy has 90 members (as of 2008). Eckart Witzigmann has been its president since 2007.

The chairman was Wolfgang Bornheim from Cologne from 2007 , Thomas A. Vilgis from 2010 and Martin Wurzer-Berger from November 2013 . The academy's lecturers include Otto Geisel , Hans-Ulrich Grimm , Gunther Hirschfelder , Ines Heindl , Cornelia Ptach and Thomas A. Vilgis.

"Culinary" is a new word created as an interdisciplinary specialty at the intersection of various scientific disciplines and professional practice based on nutritional science . The term, which goes back to the Latin word culina 'kitchen', was coined by the academy. She has this term protected by name.

In addition to the scientific and technical basics of human nutrition , which are also the subject of ecotrophology , the academy deals with historical, sociological, cultural and philosophical aspects of nutrition in human civilization. According to Alois Wierlacher, one of the initiators of the academy, culinary arts are seen as part of cultural studies .

“The aim of the academy is the mutual education of science, gastronomy , hotel and tourism about the role and function of the cultural phenomenon and the cultural topic of food and drink in the development of culture (s) in the present and future. To describe this complex teaching and research task, the Academy coined the word 'culinary arts' based on terms such as logistics or German studies. The aim was to create an expression that does not unnecessarily reduce the enormous complexity of the subject and yet is understood by the public. "

- Alois Wierlacher

So far the academy has organized seminars, e.g. In 2006, for example, a congress on the subject of eating and drinking took place at Günter Grass' plant in Bremen . An extra-occupational bachelor's degree with the title “Food Management and Culinary Studies” started in cooperation with the Bad Mergentheim University of Cooperative Education in October 2007 and has since been successfully established. A master’s course should build on this. There are two research centers for “hospitality” and “comparative cultural research on wine”. At the annual general meetings, in addition to organizational issues, culinary tasks are dealt with as part of a specialist program.

The Academy awarded the Eckart-Witzigmann Prize every year from 2004 to 2010. Prize winners included Charles, Prince of Wales , Harald Wohlfahrt , Carlo Petrini , Günter Grass , Daniel Spoerri , Dieter Kosslick , Ferran Adrià , Dieter Müller , Alice Waters , Jonnie Boer , Anne-Sophie Pic and Marc Haeberlin . The state of Baden-Württemberg has supported the award since 2010.

Publications

The kitchen bible is defined by the editor as an “ encyclopedia of culinary arts”. The author Hans-Joachim Rose , cook and restaurateur , collected over 15,000 articles. In addition to product knowledge of foods and their ingredients, the work contains basic recipes , cooking instructions and topics from the areas of health, gastronomy, household and nutrition. The publishing house Tre Torri Verlag is a member of the German Academy for Culinary Studies.

On the occasion of the award of the prize to Günter Grass, Eckart Witzigmann published the cookbook Butt. Favorite personal recipes from top chefs . The contributions to the Bremen Congress Eating and Drinking in Günter Grass' work were published by Volker Neuhaus and Anselm Weyer in the conference proceedings kitchen notes .

literature

• Volker Neuhaus , Anselm Weyer (Ed.): Kitchen notes. Eating and drinking in Günter Grass's factory. Peter Lang, Frankfurt am Main 2007, ISBN 978-3-631-57072-2 .
• Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9 .
• Eckart Witzigmann : Butt. Favorite personal recipes from top chefs. 2nd Edition. Hampp, Stuttgart 2006, ISBN 978-3-936682-96-0 .

Web links

• Academy website
• Harald Lemke : Lecture on culinary arts, science and philosophy , March 27, 2007 (PDF file, 12 pages; 118 kB)
• "The cultural nation looked into the primordial soup" , Die Welt , November 5, 2002

Individual evidence

1. ↑ "German Academy for Culinary Studies" ( memento of the original from March 5, 2016 in the Internet Archive ) Info: The archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice. , Gastronomy portal abseits.de 
2. ↑ restaurant-ranglisten.de: Martin Wurzer-Berger
3. ^ Alois Wierlacher on the German Academy for Culinary Studies ( Memento from April 24, 2008 in the Internet Archive )
4. ↑ grass-medienarchiv.de: poster for the event  ( page no longer available , search in web archives )  Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice.