Related Research Articles
Johanna Friederika Henriette Katharina Davidis arguably is Germany's most famous cookbook author. Although many similar cookbooks had been published by then, amongst others Sophie Wilhelmine Scheibler's Allgemeines deutsches Kochbuch für bürgerliche Haushaltungen in several editions, Davidis' Praktisches Kochbuch became the reference cookbook of the late 19th and early 20th century, a standard in German households. The large number of second-hand copies still available, frequently heavily annotated, are proof that the books were in much use. In many families Praktisches Kochbuch was handed down through the generations.
Flädle is a southern German garnish and soup ingredient from the region of Baden-Württemberg consisting of savory pancakes, cut into ribbons.
The Höchstetter family, from Höchstädt in western Bavaria near the banks of the Danube, were members of the fifteenth and sixteenth-century mercantile patriciate of Augsburg.
Carl Wilhelm Welser von Neunhof was a mayor of Nuremberg.
Barbara Rütting, also known as Barbara Ruetting was a German film actress, politician, author and vegetarianism activist. She appeared in 50 films between 1952 and 1979.
Wilhelm Eduard Baltzer was the founder of the first German vegetarian society, the German Natural Living Society, a supporter of the Revolution of 1848 in Germany and an early popularizer of science.
Silvio Kuhnert is a German singer of popular folk music and a music producer. He is well known as „The Singing Publican “ and is also the chef de cuisine in the country hotel, To the Green Tree in the small village Taltitz, situated in the Free State of Saxony in the region called Vogtland.
Lina Morgenstern was a German writer, educator, feminist and pacifist.
Anna Wecker, née Keller, widowed Aeschenberger, was a 16th-century poet and cookbook author. She is frequently also referred to as Anna Weckerin.
Rebekka Wolf was a German-Jewish cookbook author. In 1851, she published Kochbuch für israelitische Frauen. It was continuously revised and expanded through 14 editions. The last known edition was published in Frankfurt in 1933.
Attila Klaus-Peter Hildmann is a German vegan cookbook author and far-right conspiracy theorist. He has described himself as "ultra right-wing" and as a German nationalist. He has been repeatedly characterized as antisemitic and has been on the run since 2021, when German prosecutors issued a European arrest warrant for his arrest.
Ketty (Catherine) Thull was a Luxembourg cook, educator, cookbook writer; wrote the influential Luxemburger Kochbuch (1946). On its publication, the book received a positive review in the Luxemburger Wort which commented that it was a "Treasure trove of really interesting, useful recipes". It including 80 precisely described meat dishes, as well as 30 vegetable preparations. It also presents recipes for the national dishes of Luxembourg such as Treipen, Gehäk, Kuddelfleck, Judd mat Gardebo'nen and Sterzein.
Susanna Eger, also Egerin, née Born (1640–1713) was a German cook and cookbook writer. She is remembered for her pioneering Leipziger Kochbuch, first published in 1706. It was later translated into Swedish as En nödig och nyttig hushålds och kokbok (1733), becoming one of Sweden's earliest cookbooks.
Karina Urbach is a German historian with a special interest in the Nazi period (1933–45). She has written several books on 19th and 20th century European political and cultural history.
Ox-Fanzine is a monthly punk zine from Solingen, Germany, founded in 1988. It is edited by Joachim Hiller and has had many contributors. Besides its focus on punk subculture, it also covers similar genres, reviews of comics, books and films, and has included serial novels by authors such as Klaus N. Frick.
Emmy Braun was a German cookbook author. She is the best-known cookbook author in the Palatinate, alongside Anna Bergner (1800-1882). Her Neues pfälzisches Kochbuch/Neues Kochbuch für bürgerliche und feine Küche a cookbook for home-style and fine cuisine was the best-selling book in the Palatinate with eleven editions at the turn of the 20th century. It was only surpassed later by Die Pälzisch Weltgeschicht by Paul Münch – a humorous history of the world in the regional dialect. In America, it was used in many households of Palatinate emigrants. A large number of second-hand copies are still available, frequently heavily annotated. Many families passed on the Neues Kochbuch from generation to generation.
Onion soup is a type of vegetable soup with sliced onions as the main ingredient. It is prepared in different variations in many countries, the most famous of which is the French onion soup or Parisian onion soup. Because of the affordable ingredients, it has primarily been a dish for the poor for a long time.
Julie Elias was a German fashion journalist and author of cookbooks, which also dealt with Jewish cuisine. She was worldly, highly educated, and during her lifetime was known beyond the borders of Germany as a culinary salonnière and successful writer. In 1938, persecuted as a Jew, she had to flee Germany. After the destruction of European Jewry in the Holocaust, there were hardly any traces of her left in the public memory.
Spanish Fricco, also spelled as Spanish frikko, is a stew of Westphalian cuisine in Germany. It is a hearty dish prepared primarily using diced beef, potatoes and onions, typically in a cream soup base prepared using butter and sour cream. Pork and lamb has also sometimes been traditionally used. A Frikko recipe is included in the Practical Cookbook first published by Henriette Davidis in 1845. The dish has sometimes been noted for having a relatively unappealing visual appearance when completed.
References
- ↑ Online transcript by Thomas Gloning, accessed November 19, 2014
