Tiny multi-lingual Switzerland is a country of culinary contrasts. In her Cooking in Switzerland, Marianne Kaltenbach writes, “Switzerland’s cuisine is as varied as its landscape.” Ingredients vary from canton to canton depending on whether in a mountainous area, the shores of a lake, or a fertile valley. In cantons where cows and sheep graze on alpine […]
Swiss Dried Pear Bread — Bündner Birnbrot Read More »
I’m often surprised by what triggers autobiographical memories that spontaneously link today with yesterday: A wall painted burgundy in Lviv, Ukraine, reminds me of an old-fashioned recital dress my grandmother made for me when I was 11; the gait of a stooped-shouldered, white-haired Chinese woman in Beijing dressed in grey pants and a green sweater
Glazed Lemon Blueberry Bread Read More »
Several years ago during a September stopover in Oslo, the hotel sent a copy of Aftenposten to the room along with breakfast. Aftenposten, Norway’s leading newspaper, is published in Norwegian, of course, and since my Norwegian was limited to about 50 words, the best I could do was to decipher captions and look at pictures.
Norwegian Pear Cake – Not Lost in Translation Read More »