This book serves on the one hand as a guide through Ballenberg, but is also a treasure trove for anyone interested in the transformation of vegetables from a mushy ingredient to a fully-fledged dish.
Dominik Flammer tells the story of the arrival and use of new vegetable varieties in Switzerland through twelve gardens planted according to historical models in the Ballenberg Open-Air Museum. From the 17th century onwards, religious refugees, traders, packhorse drivers and returning mercenaries brought unknown vegetables into the country. New crops began to displace old ones. The well-known authors of the trilogy "The Culinary Heritage of the Alps" have presented the history of vegetable cultivation in Switzerland in words and pictures.
Binding: Spiral binding
Manuscript: 200 pages
Format: 14.3 cm x 22,8 cm
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