A journey of discovery
The Culinary Heritage of the Alps is a landmark publication that explores the diverse culinary traditions of the Alpine region, offering an intimate portrait of local producers, time-honoured techniques, and the cultural forces that have shaped Alpine culinary history over centuries.
Contents
From the seasonal movements of migrating shepherds to the resilience of food cultures during times of scarcity and the demands of global markets, the book weaves a compelling narrative of Alpine identity through food.
Acclaimed for its rigorous historical research and evocative storytelling, the book has inspired a four-part television series.
Awards:
Monica Rottmeyer received a special prize from the Académie Suisse des Gastronomes (GAD) for her outstanding contributions to the project. GAD honoured the title with a gold medal at the Frankfurt Book Fair. The jury’s verdict: “The award-winning books whet the appetite and are characterised not only by their content highlights but also by their care and high-quality design.” (2013) GAD, Gastronomische Akademie Deutschlands
- Visual history and research: Monica Rottmeyer
- Author: Dominik Flammer
- Languages: German, Italian
- Publisher: AT Verlag