Culinary Heritage of Switzerland

Kulinarisches Erbe der Schweiz
Patrimoine culinaire suisse
Patrimonio culinario svizzero
Patrimoni culinar svizzer

URL	http://www.kulinarischeserbe.ch
Commercial?	No
Available language(s)	German, French, Italian, Romansh
Owner	Culinary Heritage of Switzerland Association
Created by	Stéphane Boisseaux, Franziska Schürch, Heike Zimmermann, Alexandra M. Rückert and others
Launched	9 December 2008

Culinary Heritage of Switzerland (German: Kulinarisches Erbe der Schweiz, French: Patrimoine culinaire suisse, Italian: Patrimonio culinario svizzero, Romansh: Patrimoni culinar svizzer) is a partially multilingual online encyclopedia of traditional Swiss food and produce.

History

The project was initiated through a parliamentary motion of Swiss MP Josef Zisyadis in 2000.^[1] After obtaining CHF 2 million of funding by the Swiss federal government, the Swiss cantons and private sponsors,^[2] the private association "Culinary Heritage of Switzerland" was founded in 2003.

The association hired a team of researchers, including ethnologists and historians, to write the articles and carry out field research by interviewing Swiss bakers, butchers, cultural historians, archivists and farmer's wives.^[1] It made the encyclopedia, with an initial scope of some 400 articles, available to the public on 9 December 2008 at no charge.^[3]

Scope

To be included in the association's database, a food must be recognised as traditionally Swiss, have been produced for at least 40 years and remain in production.^[1] The project's scope is limited to processed foodstuffs, such as cheeses or meat products. It does not include unprocessed food (with a few exceptions), wines, recipes or dishes.

References

1. ^ ^{a b c} Merz, Andreas (12 December 2006). "Unser Ethno-Food" (in German). NZZ am Sonntag. http://www.kulinarischeserbe.ch/downloads/NzzamSonntag12.2.06.pdf. Retrieved 2008-12-12. 
2. ^ Labhart, Gaby (1 May 2008). "Schatzsuche zwischen Schabziger und Schafbock" (in German). Le Menu. pp. 33. http://www.kulinarischeserbe.ch/downloads/Le%20Menu_Mai_2008.pdf. Retrieved 2008-12-12. 
3. ^ Imhof, Paul (9 December 2008). "Wer das Cordon bleu erfand und wieso der Gruyère Schweizer ist" (in German). Tages-Anzeiger. http://www.tagesanzeiger.ch/leben/essen-und-trinken/Wer-das-Cordon-bleu-erfand-und-wieso-der-Gruyre-Schweizer-ist/story/26560377. Retrieved 2008-12-12.