Public History
Food

Dominik Flammer has been working as an author and nutrition researcher for almost thirty years. To date, he has published more than a dozen books on the most important nutritional topics, including the standard work on Swiss cheese, numerous books on the diversity of Alpine cuisine, the honeys of the Alpine region and regional heavyweights such as the culinary history of Zurich and the two cities of Basel. Flammer is the initiator of the Culinarium Alpinum in Stans, which he developed into a competence centre for Alpine cuisine and then handed over to local hands.