founding CV Eating in Slow Food - regional cuisine - Complete importance In Essen, a new working group of Slow Food was founded in Germany in the Ruhr.
guest of the evening was Dr. Peter Peter, Lecturer in Culinary Studies and author, who led in an informal manner through the historic and modern kitchen in Germany and Europe.
The reputation of the German Civil kitchen was only after the second World War II the most damage. Through hunger and hardship, it was long impossible to do the cooking. After 1948, the currency reform, the nutrition situation changed relatively quickly and we went through a "feeding shaft. In addition, the Germans discovered on her travels abroad, particularly the Mediterranean. This brought a strong focus on foreign cuisines with them, especially the Mediterranean cuisine. This seems to be currently to change significantly. Of the top chefs, more and more of our regional cuisine is being rediscovered. This is not only in Germany so, but also abroad. Then there is the Slow Food idea of using local produce wherever possible. Meanwhile, the trend has even reached the province. Restaurants such as Overkamp, Dortmund, novice, Bochum, and various other evidence for this development. It is again chick to serve profane food properly. For example, reported Dr. Peter cans of sardines and bacon sandwiches in Schumann's Bar, Munich.
In the Middle Ages war der Ruf der Deutschen Küche wesentlich besser. Die meisten Kochbücher bis hinein in die Renaissance waren in Deutscher Sprache verfasst. Dies hat sich erst im 17. JH geändert. Dann wurde die Französische Küche in Europa führend, was natürlich auch mit der politischen Entwicklung zu tun hatte. Wir können nur hoffen, dass sich die neue Deutsche Kochgarde an die Spitze dieser internationalen Bewegung, regionale Küche stellt und so etwas von der Bedeutung in der Vergangenheit zurückgewinnt.
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