Culinary Heritage of Switzerland
| Kulinarisches Erbe der Schweiz Patrimoine culinaire suisse Patrimonio culinario svizzero Patrimoni culinar svizzer | |
|---|---|
| Web address | www.kulinarischeserbe.ch |
| Commercial? | No |
| 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 |
| 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 partially multilingual online encyclopedia of traditional Swiss food and produce.
History
The project was initiated through a parliamentary motion of Swiss member of the parliament Josef Zisyadis 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.
References
- ↑ 1.0 1.1 1.2 Merz, Andreas (12 December 2006). "Unser Ethno-Food" (in German). NZZ am Sonntag. Retrieved 2008-12-12.
- ↑ Labhart, Gaby (1 May 2008). "Schatzsuche zwischen Schabziger und Schafbock" (in German). Le Menu. p. 33. Retrieved 2008-12-12.
- ↑ Imhof, Paul (9 December 2008). "Wer das Cordon bleu erfand und wieso der Gruyère Schweizer ist" (in German). Tages-Anzeiger. Retrieved 2008-12-12.
External links
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