Ebook Beyond Muesli and Fondue: The Swiss Contribution to Culinary History, by Martin Dahinden
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Beyond Muesli and Fondue: The Swiss Contribution to Culinary History, by Martin Dahinden
Ebook Beyond Muesli and Fondue: The Swiss Contribution to Culinary History, by Martin Dahinden
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From the Author
Before my wifeAnita and I came to Washington in 2014 and assumed our role as an ambassadorialcouple, we asked ourselves the question, "How do we want to portray Switzerlandfrom the culinary standpoint at the countless events at the Swiss Residence inthe United States?"  There is nothingwrong with our country's simple dishes. Bratwurst, Raclette, Fondue,Birchermüesli and Rösti are firmly established and are expressive politicalsymbols. But do they reflect Switzerland with its excellent gastronomy, thecountry with the most Michelin Guide stars per capita and our importantcontributions to culinary history? Do they draw attention to what Switzerlandis: one of the most innovative and global countries in the world with a strongeconomy and a world-wide presence through its quality products and well-knownbrands? Since we could notfind any book that suited our purpose, I went in search of stories andanecdotes about dishes, chefs, bakers, and gastro-nomes. It was an exciting andproductive search. I came upon the story of the most important chef of theRenaissance, who came from Ticino, the first woman who ever wrote a cookbook,the tragic fate of a man who arranged splendid banquets for the Sun King, andpioneers of the hotel business and of industrial food production. I found outabout Napoleon's chef, the founders of the legendary Delmonico's Restaurant inNew York, a revolutionary who wrote a monumental culinary dictionary and beganto organize his colleagues into groups throughout the world. I found out howSwiss confectioners and chocolate producers made a name for themselves abroad,that a Swiss man ran the first American Bar in Europe, and a resourceful mindfrom Ticino invented the ice cream cone. In Washington, I met a Swiss ExecutiveChef who worked for five American presidents in the White House. Swiss cuisine isrich in anecdotes which connect the country's political history with itsculinary history and say a great deal about the character-istic features ofSwitzerland. The result of my research is "Beyond Muesli and Fondue. The SwissContribution to Culinary History". But what was mostimportant were the many events at the Swiss Resi-dence in Washington whichserved as the stage for those stories and dishes. American guests immediatelyfound them interesting and they also became a local conversation topic.Individual dinners were devoted to great Swiss chefs with recipes from theirtime, from the Renaissance, through the Baroque, Empire and Belle Époqueperiods to the present day. Events were underpinned with culinary creations,for example, the event on the opening of the new Gotthard Base Tunnel, thepresentation of the Tell Award to Claude Nicollier, the only Swiss astronaut upto now, and events promoting the Festival del film Locarno and the MontreuxJazz Festival, occasion when we hosted George Lazenby, the one-time James Bondfrom On Her Majesty's Secret Service, and at many lunches and dinners forAmerican guests. Why are events andtheir messages so much more effective if they are reinforced by culinarycreations? The answer is simple: because eating and drinking appeal to all thesenses at the same time.  "Beyond Muesli andFondue" is a cookbook with cultural history texts which invites readers tofollow the recipes. The eyes, nose, palate, and stomach are invited to go on anexploration trip while taking a journey through time.
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From the Inside Flap
Table of contentsPreface. SunlightFood: Dr. Bircher-Benner and His Muesli. A Chocolate Dinner. Maestro Martino: ATicinese Ends the Culinary Middle Ages. Anna Weckerin and her Delightful NewCookbook. Vatel and the Sun King's Delights of the Table .Dunand: Napoleon'sChef and Poulet Marengo. Delmonico's and Haute Cuisine in the New World. JosephFavre: The Revolutionary and his Culinary Dictionary. César Ritz: King ofHoteliers and Hotelier to Kings. Oscar of the Waldorf. Henry Haller: The WhiteHouse Chef. Julius Maggi: Soup in the Industrial Age. avory Swiss Soups andTheir Stories. Carlo Gatti: The Swiss Inventor of the Ice Cream Cone. SwissDesserts and the Stories behind Them. Cocktails Served at the Swiss Residencein Washington. In Search of a Swiss National Cuisine.Â
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Product details
Paperback: 190 pages
Publisher: Booklocker.com (May 15, 2018)
Language: English
ISBN-10: 1632636301
ISBN-13: 978-1632636300
Product Dimensions:
6 x 0.4 x 9 inches
Shipping Weight: 9.6 ounces (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
3 customer reviews
Amazon Best Sellers Rank:
#1,689,657 in Books (See Top 100 in Books)
Excellent research with fascinating stories. The recipes are accessible and delicious.
Culinary diplomacy at its best! This book is such an interesting read and truly provides surprising information about Switzerland's rich culinary heritage and the broad influence it has had on American cuisine "Beyond Muesli and Fondue." It was a fun read and trying to cook these recipies proved to be a delicious experience stimulating mind and body. I highly recommend this book to anyone who is curious about the fascinating culinary carpet woven together by Switzerland and the United States.
Delightful recipes and cocktails presented in their historical context. This book expanded my understanding of Swiss food, beyond the traditional dishes with which most people are familiar. More than just a cookbook, this book also offers a fascinating glimpse into the life of an ambassador, with recipes and menus that are prepared for diplomatic guests, and reflections on the importance of food and cuisine in diplomacy.
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