The Best Recipes from Franconia : Original Die besten Rezepte aus Franken by Ulla Jacobs
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Authors
Mickelson, Richard J., II
Issue Date
1998
Type
Thesis
Language
en_US
Keywords
Alternative Title
Abstract
The question as to why I chose to translate a cookbook is a difficult one to answer. To begin
with, I was not sure if research was the best way for me to aptly express my comprehension of the
German language and the ability to adapt to a topic-specific jargon. The first thought of working
with recipes in general and with this cookbook in particular came to me as I researched the
German vegetarian movement and collected recipes for my Individualized Cultural Research
Project in Erlangen, Germany. I truly enjoyed my interactions with the people, but perhaps
because I think more in a gastrological sense, I may have enjoyed the food more than the
fellowship. But that is what is important here, at least in my opinion. Although nutrition through
food is necessary to sustain life, that does not mean that we should seek out sustenance in round
tasteless, easy-to-digest tablets. We have reached a point in our cultural evolution where we can
now pay attention to the ingredients, flavour and even presentation of our food. We no longer
need worry of wild animals robbing and devouring our food stores. Sitting in the lap of luxury in
this modem world, we can afford ourselves time devoted to preparing food with love and
generosity and then to serve and take pride in what we have created. We should not, however,
limit ourselves to what we already know nor to the dishes which we can quite easily fix. I wish to
share with this culture my otherworldly experiences in the culinary realm of Franconia. Rare and
hard to find is the English translation of a Franconian cookbook. Granted, the original was not
written in Friinkisch, however, the ingredients and even the recipe titles indicate a notable
difference when compared to dishes from surrounding Bavaria and the rest of Germany. With
this translation I hope to debunk the close-minded myth that German cuisine consists solely of
bland day long stewed meat, potatoes and kraut. Besides, Sauerkraut und Stopfer mit
Griinkernbratlingen is one of the best and tastiest meals to be had, und rein Deutsches Essen ist
es auch. I simply want to bring my taste sensations to the table and offer up a delicious feast of
intercultural culinary exchange.
Description
v, 79 p.
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License
U.S. copyright laws protect this material. Commercial use or distribution of this material is not permitted without prior written permission of the copyright holder.