Le Patrimoine Culinaire Suisse
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The culmination of decades of research, this substantial reference documents Switzerland’s culinary heritage through more than 450 entries devoted to regional dishes, cheeses, charcuterie, breads, pastries, drinks, and traditional food products from the country’s cantons. Journalist Paul Imhof blends culinary history with extensive fieldwork, drawing on archival sources as well as conversations with cheesemakers, bakers, distillers, farmers, and other artisans to trace the origins and evolution of each specialty.
Well-known icons like Gruyere appear alongside Rivella, a carbonated drink made from milk, and Ovomaltine, called Ovaltine in the US. Lesser-known regional specialties reflect the remarkable diversity of Swiss food traditions. Each entry puts its subject within its geographical and historical context, exploring how local ingredients, craftsmanship, and customs have shaped the country’s regional cuisines.
Richly illustrated, this is both a reference work and a portrait of Switzerland’s culinary landscape, preserving the foods, products, and traditions that define its gastronomic heritage.
Hardcover. Color photographs throughout. In French.
