Calendar of Events
Note: Meetings are usually held on the second Sunday of each month, September through May, from 2:00 to 4:00 p.m. Currently we are meeting via Zoom, but in-person meetings are held at the Bethesda-Chevy Chase Services Center, 4805 Edgemoor Lane, Bethesda, Maryland, and occasionally at other venues. The meetings are open to anyone. However, certain meetings may require a fee.
- This event has passed.
German Foodways, Industrialization, and Cheese
October 10, 2021 @ 2:00 pm - 4:00 pm
(photo credit Manuel Krug)
Ursula Heinzelmann is an independent scholar and culinary historian born and based in Berlin, Germany. A trained chef, sommelier and ex-restaurateur, she works as a freelance wine and food writer, specializing in cheese. She is the author of a cultural history of food in Germany, Beyond Bratwurst, as well as other books on food, cooking and cheese. She acted as area editor for the Oxford Companion to Cheese as well as the Oxford Companion to Sugar and Sweets. Heinzelmann is the trustee director of the Oxford Symposium on Food and Cookery and curator of the Cheese Berlin festival.
TALK DESCRIPTION
“Food and Germany is a combination that makes most people think of beer and sausage, pretzels and limburger cheese. However, the 82 million inhabitants of contemporary Germany do not all exclusively live on Oktoberfest fare. “In my book, Beyond Bratwurst: A History of Food in Germany (London, 2014), I identified the ability to absorb new influences and the resulting diversity as key marker of “Germanness” in the kitchen and on the plate. But there’s long been a big elephant in the room, and its name is industrialization. “I will use cheese as an example to show how decisive its influence has been, here in Germany and in very similar ways, in the U.S., but also of how foodways and food ideas-that is, cuisinecannot NOT change. In fact, the more adaptable a group is, the better.