Public History
Food
Dominik Flammer
Dominik Flammer has been writing about the history of food and regional food culture for thirty years. He has published more than a dozen books on food, including an award-winning work on Swiss cheese, numerous books on Alpine cuisine and honey, and the culinary history of Zurich and Basel. Dominik was the founder and driving force behind the Culinarium Alpinum in Stans, Switzerland. The organization is now a locally-run Centre of Excellence and a model for showcasing regional cuisine and culture.
Public History Food specialises in the history and culture of food.
In addition to producing books, films and presentations on food, we collaborate with producers and restaurateurs to design concepts and content marketing strategies for exhibitions.
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Projects
Foodlab Zurich
Schokoladenbuch
Gesegnete Speisen
Enzyklopädie der trinkbaren Wildpflanzen
Symposium Soil-to-Soul
Produzentenarenen