Culinary Heritage of Switzerland
Available in | German, French, Italian, Romansh |
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Owner | Culinary Heritage of Switzerland Association |
Created by | Stéphane Boisseaux, Franziska Schürch, Heike Zimmermann, Alexandra M. Rückert and others |
URL | www |
Commercial | No |
Launched | 9 December 2008 |
The Culinary Heritage of Switzerland (German: Kulinarisches Erbe der Schweiz, French: Patrimoine culinaire suisse, Italian: Patrimonio culinario svizzero, Romansh: Patrimoni culinar svizzer) is a multilingual online encyclopedia of traditional Swiss cuisine and produce.
History
The project was initiated after Swiss MP
The association hired a team of researchers, including ethnologists and historians, to write the articles and carry out field research by interviewing Swiss bakers, butchers, cultural historians, archivists and farmer's wives.[1] It made the encyclopedia, with an initial scope of some 400 articles, available to the public on 9 December 2008 at no charge.[3]
Scope
To be included in the association's database, a food must be recognised as traditionally Swiss, have been produced for at least 40 years and remain in production.[1] The project's scope is limited to processed foodstuffs, such as cheeses or meat products. It does not include unprocessed food (with a few exceptions), wines, recipes or dishes.
See also
Notes and references
- ^ NZZ am Sonntag. Archived from the original(PDF) on 6 July 2011. Retrieved 12 December 2008.
- Le Menu. p. 33. Archived from the original(PDF) on 6 July 2011. Retrieved 12 December 2008.
- ^ Imhof, Paul (9 December 2008). "Wer das Cordon bleu erfand und wieso der Gruyère Schweizer ist [archive.org]" (in German). Tages-Anzeiger. Archived from the original on 30 January 2013. Retrieved 12 December 2008.
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