Culinary Heritage of Switzerland
Topic: Social
From HandWiki - Reading time: 2 min
| Available in | German, French, Italian, Romansh |
|---|---|
| Owner | Culinary Heritage of Switzerland Association |
| Created by | Stéphane Boisseaux, Franziska Schürch, Heike Zimmermann, Alexandra M. Rückert and others |
| Website | www |
| 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.
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
- ↑ 1.0 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.
- ↑ 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%20Menu_Mai_2008.pdf. Retrieved 12 December 2008.
- ↑ 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
 |
EncycloReader
is supported by the 
KSF