Angela Berg

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!

Nach erfolgreicher Dekorationsarbeit präsentieren Kayoko Kawamuar, Redakteurin Angela Berg und Noriko Hasegawa von Cooking Holiday Izu ihre Bento Boxen
/ © Foto: Georg Berg
Angela with Noriko and Kayoko and the homemade Bento Boxes on the Izu Peninsula, Japan

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.


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

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