Food-Stories

There is nothing that allows people all over the world to chat with each other as well as food. You can also get to know a country’s cultural identity through its typical food. Regardless of whether it’s street food, traditional weekly markets, historic market halls, a trendy restaurant with good reviews, or a chance culinary hit, smells and flavors stick to many travel experiences. In our case, they are enriched in terms of content by conversations and interviews with experts, passionate producers, local heroes, farmers or cooks. Many of the people we meet on our travels stand for quality, a conscious approach to the environment and enjoyment.

  • France and the desire for beer

    France and the desire for beer

    The Auvergne – Rhône – Alpes region is home to a particularly large number of breweries. Why France is discovering a love of beer, tells a brewer from the Drôme Valley

  • Mediterranean oysters

    Mediterranean oysters

    Oysters are a popular appetizer in France. They are hardly filling, low in fat and carbohydrates, but contain many vitamins and minerals.

  • Cake from the Hanseatic city of Deventer

    Cake from the Hanseatic city of Deventer

    Deventer and cake, that’s like Lübeck and marzipan. The famous spice cake from Holland was a popular commodity even in the heyday of the Hanseatic League.

  • Lavender flower in Drôme Provençale

    Lavender flower in Drôme Provençale

    The attraction of flowering lavender fields is as great as the famous Route Nationale 7 is long. What types of lavender are there and how to cook with them?

  • Halloumi? Hellim? Grilled cheese from Cyprus

    Halloumi? Hellim? Grilled cheese from Cyprus

    It is white, keeps its shape, squeaks against the teeth and is political. Real halloumi (Greek) or hellim (Turkish) comes from Cyprus and the Mediterranean island has been divided since 1974.

  • Pfefferlechner craft brewery

    Pfefferlechner craft brewery

    South Tyrol is an ideal growth market for craft beer, because the Italians who like to try it are epicureans. Latest brewing creation is an alcohol-free beer

  • Frigoulette chocolate from São Tomé

    Frigoulette chocolate from São Tomé

    Bernhard Xueref discovered his passion for cocoa from São Tomé in 2010. It turned him into a chocolatier and ambassador for sustainability and Fairtrade.

  • Cassoulet. Stew with history

    Cassoulet. Stew with history

    This hearty specialty from the south of France was a poor man’s food. Ingredients: White beans, duck, sausage, bacon. Preparation classic in the cassole.

  • Olive oil from Provence

    Olive oil from Provence

    The harvest season for olives in the Var region begins in November. This is where tradition meets modernity. The differences could hardly be greater.

  • Dijon mustard in dilemma

    Dijon mustard in dilemma

    A tragic story from the culinary world describes how Dijon mustard lost its home: Edmond Fallot is France’s last family-owned mustard manufacturer.

  • Licorice and licorice

    Licorice and licorice

    Every child knows licorice. Licorice, on the other hand, is as forgotten as the dial telephone. Once upon a time, licorice was the only natural sweetener in the kitchen besides honey.

  • Beurre Bordier from Saint Malo

    Beurre Bordier from Saint Malo

    In 1984, Jean Yves Bordier opened a butter shop in the Rue de l’Orme. He wants to make butter again as his grandfather did, with time, wooden tools and traditional techniques.

  • Truffle – Favorite of gastronomy

    Truffle – Favorite of gastronomy

    In France, they call it the black diamond of gastronomy. Truffles are among the most expensive edible mushrooms in the world. Before Christmas, the price per kilo rises to 1,000 euros or more.

  • Oysters always go

    Oysters always go

    Oysters are invigorating and energizing, like the primordial sea from which all life originated. It is recommended to chew them for a long time instead of swallowing them with fright.

  • Smoked cheese from Denmark

    Smoked cheese from Denmark

    All of Denmark loves this cream cheese. The Gundestrup dairy on Funen supplies supermarkets, as well as the Danish royal family and top restaurants.

  • Specialty smoked beer

    Specialty smoked beer

    Beer used to have a strong smoky aroma without exception, and not only in Bamberg. Only industrial malt drying banished the smoke from the beer.

  • Absinthe, legendary cult drink

    Absinthe, legendary cult drink

    Absinthe, this name carries the taste of the forbidden. A journey along the route of absinthe in France and Switzerland.

  • Top chefs and their white brigade

    Top chefs and their white brigade

    Gourmet cuisine, that much is certain, is highly complex and behind it lies an extremely professional coordination of the white brigade. A real team effort.

  • Winter truffle with chefs of Provence

    Winter truffle with chefs of Provence

    Winter truffles are available in Provence from December. Then the upscale gastronomy in the Var department always has one or more truffle dishes on the menu

  • Tuscany wild asparagus

    Tuscany wild asparagus

    Wild asparagus is considered a delicacy in Tuscany. In markets it is sold as a rarity. The harvest period extends over a few weeks in April.

  • Culinary specialties in Ticino

    Culinary specialties in Ticino

    In Ticino, Switzerland, there are culinary treasures to be discovered to this day. Behind them are mostly passionate people who preserve culinary traditions.

  • Truffle: Great delicacy – Big business

    Truffle: Great delicacy – Big business

    Visiting a global player in the international truffle market. In the small provincial town of Draguignan, truffle products are produced for gastronomy.

  • Carraturo – archetype of the pasta machine

    Carraturo – archetype of the pasta machine

    Italian Cuisine Day: Il Carraturo is the first pasta machine of mankind. The “guitar of Abruzzo” was invented around 1800. Chef Graziosi swears by the Carraturo.

  • Olive growing at Château Léoube

    Olive growing at Château Léoube

    Provence is one of the most beautiful and oldest cultural landscapes. For more than 2,000 years, people have been growing wine and olives on the Côte d’Azur

  • Zoigl Inn in the Upper Palatinate

    Zoigl Inn in the Upper Palatinate

    The drinkable Zoigl beer is a bottom-fermented, unfiltered traditional beer from the northern Upper Palatinate. Windischeschenbach is considered the center of Zoigl.

  • Zoigl – Beer tradition in Germany

    Zoigl – Beer tradition in Germany

    Reportage offer with many photos: Zoigl beer is traditionally brewed only in a few communities in the Upper Palatinate by private individuals, for their own consumption.

  • Raclette – the original from the Valais

    Raclette – the original from the Valais

    In Valais, the raclette cheese is spread with potato and cucumber. Raclette etiquette is not to wait in any case, so that everyone eats at the same time.

  • The truffle and its host, the oak tree

    The truffle and its host, the oak tree

    In the Var department in Provence, oak trees are used for truffle cultivation. Only after 10 years the first truffles can be harvested.

  • The Aups truffle syndicate

    The Aups truffle syndicate

    Every year at the beginning of December, the truffle growers of the French department of Var line up in the marketplace of Aups for the opening of the truffle season. Who is allowed to sell here, to whom and at what price has been regulated by the syndicate for over 50 years.

  • Fly, dog or pig? In search of truffles

    Fly, dog or pig? In search of truffles

    In the Var region of Provence, most truffle growers own private land where they plant oak trees. The precious black truffle is mostly tracked down with dogs.

  • Farina Bona, a Ticino specialty

    Farina Bona, a Ticino specialty

    Ilario Galbani has passionately continued the story of Farina Bona, the roasted corn flour he produces in Vergeletto, Ticino.

  • Panettone in perfection

    Panettone in perfection

    Panettone is the Christmas classic. The pastry is made perfect by sourdough, the best ingredients and time. A visit to the Pasticceria Marnin in Locarno, Ticino

  • Burgundy and its truffle specialty

    Burgundy and its truffle specialty

    Truffles take six to eight months to reach maturity. The degree of ripeness is not indicated by the size, but by the smell they emit

  • Absinthe – forbidden and rediscovered

    Absinthe – forbidden and rediscovered

    A rewarding look at the turbulent history of this drink, which translated into German simply means wormwood. Absinthe is the taste of the forbidden

  • Food from the Middle Ages

    Food from the Middle Ages

    Not sinister at all – the dishes of the privileged classes in the Middle Ages were tasty and often brimming with valuable ingredients such as saffron or pepper

  • Culinary Bad Kissingen

    Culinary Bad Kissingen

    Gastronom und Genussmensch Hermann Laudensack führt durch das kulinarischen Bad Kissingen. Typische Restaurants und ein Fleisch-Sommelier werden besucht

  • Beer with best after date

    Beer with best after date

    Beer for the patient. The Australian Coopers brewery warns connoisseurs of Sparkling Ales against consuming beer too hastily. One should first wait for the bottle fermentation.

  • Tenuta San Giorgio on Lake Lugano

    Tenuta San Giorgio on Lake Lugano

    The most modern knowledge from the world of vinology is adapted to the peculiarities of each site in this winery overlooking the bay of Agno.

  • Bamberg, where the Gardener became a World Heritage Site

    Bamberg, where the Gardener became a World Heritage Site

    Deeply rooted: Bamberg families have been cultivating farmland in the middle of the city for centuries. Every Bamberg gardener has his own specialties

  • Food tour through Zurich

    Food tour through Zurich

    Swiss Classics is a three-hour entertaining culinary tour of traditional stores and innovative start-ups through Zurich’s old town

  • Ticino cuisine on Lake Lugano

    Ticino cuisine on Lake Lugano

    Many fish swim in Lake Lugano: trout, pike, tench, chub. Gabriella Monfredini serves them as host of Swiss Tavolata in her cantine.

  • Zincarlin – Speciality from Ticino

    Zincarlin – Speciality from Ticino

    Zincarlin, a cone-shaped raw milk cheese, is a culinary specialty found only in the Valle di Muggio. It matures in cool cantinas (rock cellars)

  • Bamberg and the beer

    Bamberg and the beer

    As early as 1489, the prince bishop of Bamberg specified the ingredients for beer, which were only laid down 27 years later in the Bavarian purity law

  • Northernmost olive Grove in Europe

    Northernmost olive Grove in Europe

    Olive harvest in Pulheim near Cologne. Among the harvesters, all friends from the neighborhood, is olive oil expert Carmen Sanchez-Garcia

  • Rye bread baking experience

    Rye bread baking experience

    In Erschmatt, rye bread has been baked for centuries as a community event. Once a year, in December, they heat up the old oven in the community center

  • Zoigl beer from the Kommun-Brauhaus Falkenberg

    Zoigl beer from the Kommun-Brauhaus Falkenberg

    Zoigl from the Upper Palatinate is a beer and is part of Bavaria’s intangible cultural heritage. Report on the brewing process and fermentation in cool rock cellars.

  • Bento – the snack for every situation in life

    Bento – the snack for every situation in life

    In Japan, the bento box contains a meal for students, workers, hikers or travelers. It contains protein, cooked or pickled vegetables and rice

  • Breakfast in Japan – Miso soup and more

    Breakfast in Japan – Miso soup and more

    Even the traditional breakfast in Japan is a feast for the eyes. It has a high value and is considered the basis for a long and healthy life

  • Food tour in Basel

    Food tour in Basel

    Basel offers a self-guided food tour. Under your own direction, you can reach restaurants with special concepts and get a lot for 29 Swiss francs.

  • Culinary rarity – Saffron from Switzerland

    Culinary rarity – Saffron from Switzerland

    The most expensive spice in the world does not only grow in the Orient. The southern slopes below the small village of Mund are considered the best growing area for the rare plants

  • Markgräfler Küche im Hotel Krone

    Markgräfler Küche im Hotel Krone

    Walk through some diets. Chef Peter Prüfer of the Hotel Krone restaurant in Weil offers vegan cuisine and puts a new spin on the traditional

  • Hotel Mühle brings Apulian cuisine to Binzen

    Hotel Mühle brings Apulian cuisine to Binzen

    In Binzen in the Markgräflerland region, a traditional house is currently reinventing itself. Host Fabio Elia brings his grandmother’s Apulian cuisine to the table

  • Saffron, spice and remedy

    Saffron, spice and remedy

    Saffron gives an incomparable aroma. It would be too bad and too expensive to use saffron only as a coloring agent. About the cultivation in Valais and Morocco.

  • Shoyu – The black seasoning of the Japanese

    Shoyu – The black seasoning of the Japanese

    A soy sauce factory in Shizuoka Prefecture passes on the knowledge of the traditional production of the Japanese basic seasoning to younger generations

  • Grenada’s oldest rum manufactory

    Grenada’s oldest rum manufactory

    The Antoine Rivers Manufactory looks just as old as it is. Here you can see the original process for the production of 500 bottles of rum per day.

  • Moonlight Spearfishing in Japan

    Moonlight Spearfishing in Japan

    Spear fishing is one of the oldest fishing techniques. It is practiced in many countries around the world and is considered a very resource-conserving way of fishing

  • Katsuobushi – traditional production

    Katsuobushi – traditional production

    The traditional production of the Japanese basic seasoning begins with blood, water and fire. This is how the tuna species bonito becomes a rock-hard delicacy.

  • Green Tea as an Elixir of Life

    Green Tea as an Elixir of Life

    The elixir of life for the Japanese grows in Shizuoka Prefecture. It is a potpourri of secondary plant substances that have a health-promoting effect

  • Caspar Plautz at the Viktualienmarkt

    Caspar Plautz at the Viktualienmarkt

    The hippest potato snack in Munich can be found at the Viktualienmarkt. Various potato dishes come to the bar table on a tin plate

  • Potato – World food star

    Potato – World food star

    Potato scene at a farmer in Upper Bavaria, at the big potato party and at the trendsetters of Caspar Plautz at the Munich Viktualienmarkt.

  • Jimmy Shu, the best chef in North Australia

    Jimmy Shu, the best chef in North Australia

    Chef Jimmy Shu has had a remarkable culinary career in Australia. Award-winning restaurants and his own television series are testimony to this.

  • Cooking knife, cutting technique and posture

    Cooking knife, cutting technique and posture

    Above the rooftops of Budapest, master chef László Papdi teaches the art of proper cutting. Onions, trout and peppers go under the knife

  • Halle-Luja! Food Trend Market Halls

    Halle-Luja! Food Trend Market Halls

    Throughout Europe, market halls are becoming hotspots for culinary forays. Visitors are attracted by freshly prepared dishes with regional products.

  • Su Vössing – Creation of a cookbook

    Su Vössing – Creation of a cookbook

    The production has surprised us to some extent. The dishes come unadulterated from the kitchen of the star chef and are served still warm in the photo studio

  • The most famous mustard in the world

    The most famous mustard in the world

    A legal dispute ended the protection of the origin of Dijon mustard in 1937. The designation is no longer linked to the place in Burgundy, but only to the recipe

  • Miso from the Black Forest

    Miso from the Black Forest

    As a spice paste, miso is the energy drink of the Japanese and the source of flavor. Peter Koch produces for German consumers what he learned in Japan

  • Winery Hans Wirsching in Franconia

    Winery Hans Wirsching in Franconia

    The Hans Wirsching winery is one of the best-known private wineries in Franconia. The most important vines in Iphofen are Silvaner, Trollinger and Scheurebe

  • A ship anchored in Hittisau

    A ship anchored in Hittisau

    The Schiff in Hittisau is one of the best gourmet addresses in Austria. Here they work with regional specialties from the Bregenzerwald and the Vorarlberg

  • Star chef Marco Müller in St. Peter-Ording

    Star chef Marco Müller in St. Peter-Ording

    After much fresh North Sea air at the beach the menu, which prepared the citizens of Berlin 3-star cook Marco Mueller in the Ambassador hotel, promises highest benefit

  • Jörg Geiger and the revolution in the champagne glass

    Jörg Geiger and the revolution in the champagne glass

    There is a need for non-alcoholic alternatives to wine and sparkling wine. There is no sensible reason for offering guests only an apple spritzer

  • Breton delight with Loïc Le Bail

    Breton delight with Loïc Le Bail

    Brittany & Spa in Roscoff. The hotel focuses on local freshness and combines tradition and modernity. If the star chef works alone, there is simply lobster

  • Hugo Roellinger’s cuisine of the corsairs

    Hugo Roellinger’s cuisine of the corsairs

    Hugo Roellinger raves about scallops and has his own philosophy on wild oysters. For him, an oyster is the transformation of stone into life

  • Guerande salt

    Guerande salt

    The profession of paludier has a long tradition in Guérande. The sea salt was seasoning, vital mineral and valuable preservative.

  • Hotel Tresanton in Cornwall

    Hotel Tresanton in Cornwall

    Designer Olga Polizzi creates a maritime domicile at Tresanton for relaxing days by the sea. The hotel’s cuisine is fresh, regional and unfussy

  • José Graziosi and the kitchen of Endsleigh

    José Graziosi and the kitchen of Endsleigh

    The former Duke of Bedford’s dining room is home to Endsleigh’s restaurant. José Graziosi offers a Mediterranean menu with a local touch

  • Star chef Vineet Bhatia from London

    Star chef Vineet Bhatia from London

    The ambassador of Indian cuisine defines the basis of good food like this: You need good products and should use as much local ingredients as possible

  • Vibrant markets in West Africa

    Vibrant markets in West Africa

    Everything is worn on the head in Sierra Leone and sellers do not have to search long, because they make eye contact directly under the goods

  • Saffron: Here we are talking about gold

    Saffron: Here we are talking about gold

    Saffron is one of the opulent riches of oriental cuisine. The spice is at the same time a natural medicine with a wide range of effects and was often weighed out with gold

Snackable Content

Eating together connects and a trip with culinary discoveries allows us as travelers to better understand the foreign culture. Immersing ourselves in a regional food culture, starting with visiting local markets, cooking with locals and eating together around a table. These are all sources of stories, funny anecdotes, ancient customs or long-kept family secrets. This is what Angela Berg likes to tell in her reports about “Food, glorious food!”

Print-Veröffentlichungen

Online-Veröffentlichung

Deutsch-Französischer Dialog (dokdoc.eu): Aus eigener Produktion – Französische Biere

Hörfunk

Interview mit Angela Berg als Food-Expertin zum Thema Rapsöl in der Küche. WDR 5 Quarks 9.7.2021
Interview von WDR-Reporterin Susanne Schnabel mit Angela Berg als Food-Expertin zum Thema Bitter. WDR 5 Quarks vom 01.09.2020
Interview von WDR-Reporterin Susanne Schnabel mit Angela Berg als Food-Expertin zum Thema Salz. WDR 5 Quarks vom 21.7.2020

Our mode of operation is characterized by self-experienced, well-researched text work and professional, vivid photography. For all stories, travel impressions and photos are created in the same place. Thus, the photos complement and support what is read and carry it further.

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