In every culture, there are rules that determine what can be eaten and what not. Whether we eat fish on good Friday or, if we generally do, on meat, or follow a special diet concept with what we eat, we define a steak to a good portion of our identity. The tenth edition of Effilee dedicated to the food rules of Judaism. What foods are Kosher, which are not? Who checks whether a Mars bar, for example, may wear this predicate? How does the separation between milky and meaty dishes on the everyday kitchen? Kristian Ditlev Jensen followed up these issues. Also Lea Hampel has talked to a Rabbi and kosher experts, and Marlene Halser has taken a winemakers producing Kosher wine. The section cuisine serving Tim rough from the Berlin MA a plate of Carabinero, South of Chinese Rosenblu? tenschnaps, Pondicherrypfeffer meringue. Johannes Schweikle has investigated why the global networking of suppliers in the Gastronomy does not lead to a wider variety on the menus.
Evelyn Holst and Hans-Joachim Ellerbrock have set themselves with chefs to staff lunch table. And Michaela Schlagenwerth toured to various clinics, to find out how there to assess the link between nutrition and healing. In the tenth edition of Effilee, Stevan Paul shows that salads must eke out a boring existence. ELA Ruther and Sebastian Bordthauser brave combine cake and wine, Astrid of great finger food by Oliver Magel puts in scene, and Vijay Sapre conjures up Frits, marzipan and Crepes from legumes. And because the World Cup draws closer, Susanne Wilkat the editors of Ms. magazine myself Holger Stromberg have visited the chef of the German national football team, and watched him during a cooking class in the pots. Topics (issue 10) cheeseburger? No thanks! A good Jew is one who follows God’s laws also his food rules! You are very complicated, such as Kristian Ditlev Jensen found out but unlike? r on them for life you can align a dish: Tim Raue the Berlin prepares fu? r Vijay Sapre Carabinero, South of Chinese Rosenblu? tenschnaps, Pondicherrypfeffer meringue to and speaks u? ber Japanese cutting and Thai seasoning all over the world eat thanks global networked suppliers there is now also in the farthest village in the Allgau turbot but why? Johannes Schweikle believes, just the endless possibilities of fu? eat to the simplicity on the menus pizza, fried fish, sausage salad before you prepare the finest gems in the evening guests, food cooks itself: greasy, strong, coarse.