Cooking up Salzburg

What did people eat and drink in the early modern period and why? This fundamental question has not been answered in detail for any central European city. The main project is a case study on the function and parameters of eating and drinking in the prince-archiepiscopal city of Salzburg. The following main questions are to be answered: 1) What were the main food traditions and which role did cultural exchange play in their development? 2) Did social groups (such as the estates) develop distinct patterns of eating and drinking? 3) What knowledge about food and dishes existed and which media and centres of communication were used to spread this knowledge? The food history of the Salzburg region has great public appeal. This interest shall be channelled and turn citizens into citizen scientists, which will contribute considerably to the results of the research project. The main goal of the Citizen Science extension is to get a more thorough and complete notion of the cuisine of the baroque city of Salzburg by providing comparative data: 1) By comparing the local recipes to supra-regional historical dishes in order to determine their specific traditions. 2) By comparing preparation and taste of experimentally reconstructed historical dishes with modern interpretations in order to get a thorough understanding for baroque cuisine. Therefore, the TCS expansion consists of the following central parts: 1) Data creation: Citizen scientists will enter data into a specialised historical recipe database, thus achieving an additional working capacity for data entry. Subsequently, the database would allow for comparisons of regional to supra-regional dishes. 2) Investigation in cooperation with citizen experts: Historic cooking instructions are less detailed than modern recipes. Freelance experimental archaeologist Andreas Klumpp is well versed in the detailed reconstruction of historic dishes. Eunike Grahofer, a herbal pedagogue awarded with a price for Citizen Science in 2015, will assist the academic team in interpreting historical recipes and also communicate the results to the citizens. For modern interpretations of the old dishes, the chef at the Salzburg Open-air Museum Rudi Wohland shall be of assistance. All three will be part of specialised workshops. The aim of the study is to demonstrate, via a detailed analysis of contexts and interrelations, the significance of food and diet as central elements in the constitution of culture, society, and economy. The rediscovery and local as well as regional contextualization of a historical cuisine provides important opportunities for engagement between academic research and the wider public with regard to gastronomy and tourism as well as current debates on culture and identity.

Cooking up Salzburg TCS extension of P28447-G28: Food Traditions and Cultural Transfer. The Example of the Prince-Archiepiscopal City of Salzburg, 1500-1800 What did people eat and drink in the early modern period - and why? The food history of the Salzburg region has great public appeal. This interest was channelled and turned citizens into citizen scientists, which contributed considerably to the results of the research project. The main project is a case study on functions and parameters of eating and drinking in the prince-archiepiscopal city of Salzburg. The main goal of the Citizen Science extension was to get a more thorough and complete notion of the cuisine of the baroque city of Salzburg by providing comparative data: 1) By comparing the local recipes to supra-regional historical dishes in order to determine their specific traditions. 2) By comparing preparation and taste of experimentally reconstructed historical dishes with modern interpretations in order to get a thorough understanding for baroque cuisine. The TCS expansion consisted of the following central parts: 1) Data creation: Citizen Scientists transcribed historical recipes and entered the data into a specialised database, thus achieving an additional working capacity for data entry. Subsequently, the database allows for comparisons of regional to supra-regional dishes: http://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/ 2) Investigation in cooperation with citizen experts: Historic cooking instructions are less detailed than modern recipes. Freelance experimental archaeologist Andreas Klumpp is well versed in the detailed reconstruction of historic dishes. Eunike Grahofer, a herbal pedagogue awarded with a price for Citizen Science in 2015, assisted the academic team in interpreting historical recipes and also in the communication of the results to the citizens. Chef Michael Stocker aided the modern interpretation of the old dishes. All three were part of specialised workshops with the Citizen Scientists. The aim of the study was to demonstrate, via a detailed analysis of contexts and interrelations, the significance of food and diet as central elements in the constitution of culture, society, and economy. The rediscovery and local as well as regional contextualization of a historical cuisine provided important opportunities for engagement between academic research and the wider public. This regarded gastronomy and tourism - the project even developed new event formats - as well as current debates on culture and identity.