Angela Berg is a journalist and content writer. She writes about the world’s cuisines in print and online magazines. Her qualifications as a nutritionist help her gain a deeper understanding of food and pleasure. She is also regularly interviewed on the radio as an expert on cooking, nutrition or food science. The food journalist also enjoys telling customers about her culinary travels and discoveries in her delicatessen in Grevenbroich near Cologne.
Eating together connects and a trip with culinary explorations 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. I like to tell about them in my reports about Food, glorious Food!

Apprenticeship as advertising merchant. Studied business administration with stays abroad in Spain and Scotland.
Communication for international brands and music events in advertising and PR agencies.
Since 2005 self-employed in the field of text conception and content design with a focus on food, travel and sustainable tourism.
Since 2015 she runs the delicatessen Peter sei selig – Genusspunkt Küche.
2016 Distance learning nutritional counseling
Angela Berg conceives and leads cooking workshops as well as cooking events with the title “Kunst & Kochwerk” (Art & Culinary Work) in museums and always finds out: There is nothing that makes strangers talk to each other as well as eating together.
Angela is particularly interested in regional traditions and family-run businesses that have been involved in the preservation and further development of their culinary specialties for generations. Angela Berg interviews chefs, vintners and producers of high-quality food.
Readings
The Grandhotel Waldhaus Sils, Upper Engadine, Switzerland
Taste booster Katsuobushi – A visit to Mr Slow Food Mount Fuji, Japan
Luxury Good Silence – A Visit to Kavaliershaus Schloss Blücher, Mecklenburg-Vorpommern, Germany
Contact: Angela Berg
Kochworkshop mit Sternekoch Thomas Kellermann. Hier Auskochen von Karkassen für einen Fischfond / © Foto: Georg Berg
Hugo Roellinger und Angela Berg im Garten von Château Richeux, Ferme du Vent bei Saint-Malo / © Foto: Georg Berg
Jörg Geiger erklärt Food-Redakteurin Angela Berg auf einer Streuobstwiese sein Engagement für Naturschutz und Bio-Diversität / © Foto: Georg Berg
Kitchenchef Gero Porstein im Hotel Waldhaus Sils mit Foodredakteurin Angela Berg bei der Zubereitung einer Poularde demi-deuill. Ein altes Lyoner Rezept, bei dem der Poularde schwarzer Trüffel unter die Haut geschoben wird / © Foto: Georg Berg
Journalistin Angela Berg neben Yasuhisa Seriwaza mit dem traditionellen Shio-Katsuo, dem Bonito im Bastkleid / © Foto: Georg Berg
Kochen mit dem richtigen Biss: Giulio weiss wie es geht und gibt Redakteurin Angela Berg Tipps / © Foto: Georg Berg
Food Journalistin Angela Berg bei ihrer Veranstaltung "Kunst und Kochwerk" / © Foto: Georg Berg
Lesung kulinarischer Bücher in der Stadtbibliothek / © Foto: Georg Berg