Culinary Heritage of Switzerland

Kulinarisches Erbe der Schweiz
Patrimoine culinaire suisse
Patrimonio culinario svizzero
Patrimoni culinar svizzerAvailable in| German, French, Italian, Romansh

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Owner| Culinary Heritage of Switzerland Association
Created by| Stéphane Boisseaux, Franziska Schürch, Heike Zimmermann, Alexandra M. Rückert and others
Website| www.kulinarischeserbe.ch
Commercial| No
Launched| 9 December 2008

The Culinary Heritage of Switzerland (German: Kulinarisches Erbe der Schweiz, French: Patrimoine culinaire suisse, Italian: Patrimonio culinario svizzero, Romansh: Patrimoni culinar svizzer) is a multilingual online encyclopedia of traditional Swiss cuisine and produce.

## Contents

* 1 History
* 2 Scope
* 3 See also
* 4 Notes and references
* 5 External links

## History

The project was initiated after Swiss MP Josef Zisyadis's parliamentary motion in 2000.[1] After obtaining CHF 2 million of funding by the Swiss federal government, the Swiss cantons and private sponsors,[2] the private association "Culinary Heritage of Switzerland" was founded in 2003.

The association hired a team of researchers, including ethnologists and historians, to write the articles and carry out field research by interviewing Swiss bakers, butchers, cultural historians, archivists and farmer's wives.[1] It made the encyclopedia, with an initial scope of some 400 articles, available to the public on 9 December 2008 at no charge.[3]

## Scope

To be included in the association's database, a food must be recognised as traditionally Swiss, have been produced for at least 40 years and remain in production.[1] The project's scope is limited to processed foodstuffs, such as cheeses or meat products. It does not include unprocessed food (with a few exceptions), wines, recipes or dishes.

## See also

* Appellation d'origine protégée (Switzerland)

## Notes and references

1. ↑ 1.0 1.1 1.2 Merz, Andreas (12 December 2006). "Unser Ethno-Food" (in German). NZZ am Sonntag. Archived from the original on 6 July 2011. https://web.archive.org/web/20110706234522/http://www.kulinarischeserbe.ch/downloads/NzzamSonntag12.2.06.pdf. Retrieved 12 December 2008.
2. ↑ Labhart, Gaby (1 May 2008). "Schatzsuche zwischen Schabziger und Schafbock" (in German). Le Menu. pp. 33. Archived from the original on 6 July 2011. https://web.archive.org/web/20110706234615/http://www.kulinarischeserbe.ch/downloads/Le Menu_Mai_2008.pdf. Retrieved 12 December 2008.
3. ↑ Imhof, Paul (9 December 2008). "Wer das Cordon bleu erfand und wieso der Gruyère Schweizer ist [archive.org"] (in German). Tages-Anzeiger. Archived from the original on 30 January 2013. https://web.archive.org/web/20130130004657/http://www.tagesanzeiger.ch/leben/essen-und-trinken/Wer-das-Cordon-bleu-erfand-und-wieso-der-Gruyre-Schweizer-ist/story/26560377. Retrieved 12 December 2008.

## External links

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