SLUB and TUD adds documentations of taste from the pinnacle of culinary art to the German Archive of Culinary Arts

How can taste be recorded? How will we know in 100 years what the „Gefüllte Kalbsbrust“ (stuffed veal breast), prepared by the executive chef of the hotel „Bareiss“, tasted like, or what complex thoughts three-star chef Jan Hartwig had about his creations? In order to create a culinary memory of the period from 1970 to the present day, the Saxon State and University Library Dresden (SLUB) and Dresden University of Technology have joined forces with food critic Jürgen Dollase to launch an unprecedented series of documentations of taste.

Quelle: IDW Informationsdienst Wissenschaft