Bøger af Ursula Heinzelmann

There is a restaurant at 46 Alte Schönhauser Strasse in Berlin's Mitte district that evolved into an international place of pilgrimage many years ago. It is Monsieur Vuong's eatery. His photo hangs on the orange red wall, and has become its symbol. But wait, that's the father, a portrait photographer who came from Vietnam to Germany with his family in 1987 and took this »selfie« at the age of 24. His son Dat is the owner of the restaurant in front of which long queues form. No surprise, because the dishes taste heavenly and are of a soothing, unpretentious simplicity. They are authentic as Dat Vuong, culinary ambassador and culture hopper, cooks in the tradition of his mother and frequently returns to his roots, to Vietnam. Whoever eats at Monsieur Vuong returns. Whoever meets Dat Vuong wants to know his story, how it has led to his success. High time to erect a monument in his honour. Here it is, with the finest recipes from the restaurant, all easy to cook, with advice and inspiration, and all the flair of Vietnamese cook-shop that has become an international hot spot. >Die China-Küche des Herrn Wu

The grown-up Germany of today is able to explore its cultural identity, including its food culture. For some years now, German food has seen a return to regionalism, and beloved traditional dishes have been rediscovered and revived, counteracting to some extent the effects of globalization and industrialization. As well, a host of new culinary traditions brought in with new immigrants makes for an exciting food scene. Food Culture in Germany, written by a native Berliner, is destined to become a classic as the best source in English for a thorough and up-to-date understanding of Germans and their food-the history, foodstuffs, cooking, special occasions, lifestyle eating habits, and diet and health.The Historical Overview chapter takes the reader on a culinary tour from ancient times through the Holy Roman Empire to the Lebensraum of Hitler and on to reunification of the two Germanys until today's return to normalcy. Chapter 2, Major Foods and Ingredients, highlights the classic German staples. Chapter 3, Cooking, discusses the family and gender dynamics plus cooking techniques and utensils, the German kitchen, and the professional chef as media figure phenomenon. The Typical Meals chapter gives an in-depth insider's look at how and what Germans eat today. Chapter 5, Eating Out, describes the wide range of opportunities for eating out, from grabbing Currywurst on the street, to lunching in office and school cafeterias, to meeting friends for coffee and cake at the Konditerei. German holidays and special occasions are elaborated on in the context of more secular and younger influences in Chapter 6. Chapter 7 covers the German diet and the strong interest in health in the country, with its holistic roots. Food safety, a big topic in Europe today, is also discussed at length. An introduction, chronology, glossary, resource guide, selected bibliography, and illustrations complete this outstanding resource.

One of the first books in a new Food Histories series from Reaktion, Beyond Bratwurst takes a close look at food culture in Germany, illuminating the surprisingly exciting and diverse culinary history and contemporary appetite of the European Nation.