Projects

German cuisine is the general term for the cuisine/cooking art of Germany. It is characterised by strong regional differences and, on the outer borders, historically influenced by the cuisine of neighbouring countries (e.g. France, Austria, Poland). German cuisine is varied and delicious but while many Germans have no problem lis􀆟ng typical French, Spanish or Swedish dishes, many find it much more difficult to define German food. People are reluctant to resort to the clichés of Sauerkraut and Weißwurst, because German cuisine is much more than that.

Catalonia's gastronomic heritage can be traced back to medieval times and is still based on the value of produce and the locally sourced, seasonal ingredients that reflect the vast wealth of the Catalan landscape: the sea, the mountains, vegetable gardens, orchards and woodland. Catalan produce is brought in daily to all the city's food markets and a key ingredient of the Mediterranean Diet, which was awarded Intangible Cultural Heritage status by UNESCO in 2010. 

Romanian gastronomy and culture is a mirror of the fascinating history of the country. At the beginning, the Romanian cuisine was quite poor in ingredients. After the introduction of potatoes, tomatoes and corn in Europe, there was a change in the Romanian diet. The domination of other peoples and migration brought flavor to the Romanian cuisine. Even the Orthodox Christian Church, through the feasts of the great holidays, has contributed to the gastronomic diversity of this territory.

Polish cuisine has evolved over the centuries to be very eclectic, and it shares many similarities with other regional cuisines. Polish-styled cooking in other cultures is often referred to as à la polonaise. The traditional dishes are often demanding in preparation is hearty and heavy in the use of butter,. Many Poles allow themselves a generous amount of time to serve and enjoy their festive meals, especially Christmas Eve supper (Wigilia) on December 24, or Easter breakfast, both of which could take a number of days to prepare in their entirety.

Turkiye has an impressive culinary mosaic with countless influences from all corners fits its history. Thus, it ranks somewhere at the top of the world’s cuisine, next to French, Italian, and Chinese delicacies. When you explore the different regions of the country, you’ll notice the changing landscape of breakfast, lunch, and dinner tables. The cuisines available in an area are influenced by the history, culture and food of the local people. The core of Turkiye’s culinary marvels consists of a wide variety of ingredients.

One of the most important parts of a healthy life is the origin/ the source of the the food we eat. Another crucial element is that this source must be at hand, not to depend on long-distance transportation and international chain stores, which can influence the quality of food.  You can find here a map with local producers that can be found in or near Bacău (România), Darmstadt (Germany), Krakow (Poland), Barcelona (Spain), Istanbul (Turkey). The list is very diverse, starting with dairy products, meat, fruit, etc.