| 词条 | Culinary Heritage of Switzerland |
| 释义 |
|name = Kulinarisches Erbe der Schweiz Patrimoine culinaire suisse Patrimonio culinario svizzero Patrimoni culinar svizzer |logo = |screenshot = |caption = |url = {{URL|www.kulinarischeserbe.ch}} |commercial = No |type = |language = German, French, Italian, Romansh |registration = |owner = Culinary Heritage of Switzerland Association |author = Stéphane Boisseaux, Franziska Schürch, Heike Zimmermann, Alexandra M. Rückert and others |launch date = 9 December 2008 |current status = |revenue = |slogan = }} The Culinary Heritage of Switzerland ({{lang-de|Kulinarisches Erbe der Schweiz}}, {{lang-fr|Patrimoine culinaire suisse}}, {{lang-it|Patrimonio culinario svizzero}}, {{lang-rm|Patrimoni culinar svizzer}}) is a multilingual online encyclopedia of traditional Swiss cuisine and produce. HistoryThe project was initiated after Swiss MP Josef Zisyadis's parliamentary motion in 2000.[1] After obtaining CHF 2 million of funding by the Swiss federal government, the Swiss cantons and private sponsors,[2] the private association "Culinary Heritage of Switzerland" was founded in 2003. The association hired a team of researchers, including ethnologists and historians, to write the articles and carry out field research by interviewing Swiss bakers, butchers, cultural historians, archivists and farmer's wives.[1] It made the encyclopedia, with an initial scope of some 400 articles, available to the public on 9 December 2008 at no charge.[3] ScopeTo be included in the association's database, a food must be recognised as traditionally Swiss, have been produced for at least 40 years and remain in production.[1] The project's scope is limited to processed foodstuffs, such as cheeses or meat products. It does not include unprocessed food (with a few exceptions), wines, recipes or dishes. See also
Notes and references1. ^1 2 {{cite news|url=http://www.kulinarischeserbe.ch/downloads/NzzamSonntag12.2.06.pdf|title=Unser Ethno-Food|last=Merz|first=Andreas|date=12 December 2006|publisher=NZZ am Sonntag|language=German|accessdate=12 December 2008|deadurl=yes|archiveurl=https://web.archive.org/web/20110706234522/http://www.kulinarischeserbe.ch/downloads/NzzamSonntag12.2.06.pdf|archivedate=6 July 2011|df=dmy-all}} 2. ^{{cite news|url=http://www.kulinarischeserbe.ch/downloads/Le%20Menu_Mai_2008.pdf|title=Schatzsuche zwischen Schabziger und Schafbock|last=Labhart|first=Gaby|date=1 May 2008|publisher=Le Menu|pages=33|language=German|accessdate=12 December 2008|deadurl=yes|archiveurl=https://web.archive.org/web/20110706234615/http://www.kulinarischeserbe.ch/downloads/Le%20Menu_Mai_2008.pdf|archivedate=6 July 2011|df=dmy-all}} 3. ^{{cite news|url=http://www.tagesanzeiger.ch/leben/essen-und-trinken/Wer-das-Cordon-bleu-erfand-und-wieso-der-Gruyre-Schweizer-ist/story/26560377 |title=Wer das Cordon bleu erfand und wieso der Gruyère Schweizer ist [archive.org] |last=Imhof |first=Paul |date=9 December 2008 |publisher=Tages-Anzeiger |language=German |accessdate=12 December 2008 |deadurl=unfit |archiveurl=https://web.archive.org/web/20130130004657/http://www.tagesanzeiger.ch/leben/essen-und-trinken/Wer-das-Cordon-bleu-erfand-und-wieso-der-Gruyre-Schweizer-ist/story/26560377 |archivedate=30 January 2013 }} External links{{Commons category}}
3 : Swiss cuisine|Online encyclopedias|Culinary Heritage of Switzerland |
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