Although trained as a chef and sommelier, Heinzelmann has become a self-taught food historian and a regular contributor to Slow Food and Gastronomica. Her substantial and well-written history of German food emphasizes the diversity of regional cuisines that have never had a central model, such as is served by Paris for the French. Beginning with discoveries from Bronze and Iron Age settlements, she provides a picture of everyday meals and highlights the introduction of new foods and customs caused by influences as diverse as the spread of Christianity, the introduction of potatoes, and the reunification of the country following the dismantling of the Berlin Wall. Very readable and impressively researched.
B&W photographs throughout. Hardcover.
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