Switzerland's culinary heritage

from Wikipedia, the free encyclopedia

Swiss culinary heritage ( French Patrimoine culinaire suisse , Italian Patrimonio culinario svizzero , Romansh Patrimoni culinar svizzer ) is a multilingual online encyclopedia of traditional Swiss cuisine . Around 400 products are recorded in the online inventory (as of November 2016).

At the beginning of the project in 2000 there was a parliamentary postulate by the National Councilor Josef Zisyadis , which called for the creation of an inventory of the culinary heritage of Switzerland. Various tourist and agricultural circles supported this cause, as they hoped that it would result in better value creation for regional products and the preservation of culinary diversity.

Financed by subsidies from the Federal Office for Agriculture and the cantons as well as donations from various other organizations and companies, the Swiss Culinary Heritage Association was founded in 2004 . The association commissioned a group of researchers, including ethnologists and historians, to write the articles and carry out field research for Swiss bakers, butchers, cultural historians, archivists and farmers. Since December 9, 2008, the database has been accessible to the public free of charge in the four national languages.

For a food to be included in the database, it must be recognized as traditionally Swiss, have been produced for at least 40 years and continue to be produced. The project focuses on processed products and primarily comprises product categories, plus individual unprocessed products with particularly high regional and cultural roots. Wines, dishes and recipes are not included in the database.

Web links

Commons : Swiss culinary heritage  - collection of images, videos and audio files

See also

Individual evidence

  1. ↑ About us - The association on the website of the Swiss Culinary Heritage Association, accessed on November 28, 2016
  2. ↑ a b c Andreas Merz: The "Inventory of the culinary heritage of Switzerland" brings together products from Aromat to Ziger: Our Ethno-Food , NZZ , February 12, 2006
  3. ↑ Gaby Labhart: Treasure hunt between Schabziger and Schafbock. (PDF, 3.44 MB) Le Menu, May 1, 2008, accessed July 1, 2011 .
  4. ^ Paul Imhof: Who invented the cordon bleu and why Gruyère is Swiss ( Memento from December 12, 2008 in the Internet Archive ), Tages-Anzeiger , December 9, 2008