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Refined Rarities - Regional products

"Before, glamorous luxury products, highly processed and really expensive," describes food specialist Hanni Rützler in eco-magazine ORF from 24/06/2010 the new trend "Now they are simple, regional origins and tradition." The organic quality goes without eco itself shows three recent examples from Austria: Vienna worm , delicate confections from flowers and grayling, mountain trout and Danube salmon from local waters. Read more about the trend for authentic, artisan-produced foods from the region in the new book by Hanni Rützler and Wolfgang Reiter: "Food Change - 7 guiding principles for a new food culture" ( Krenn -Verlag, Vienna 2010).

eco post (Video, 130MB)

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Essgeschichten - Regional Food 10

A culinary project of the Regional 10

19th June 2010 - 14th August 2010 € hospitable Liezen, Salzburgerstrasse 9, Liezen

Actually, there is everything. Pizza, roast pork, Sushi, strawberries from Spain, asparagus from Chile, ready meals, frozen foods, fast food and gourmet cuisine. What in the region it was 50 or 60 years was on the table, is almost forgotten. Therefore, to make students from three top Irish schools on the search for the lost meal - and after eye witnesses undocumented, which tell them how to have the time stored foods and prepared, which products were difficult or impossible to have what on feast days on the table was and with whom you sat in it. Ess-researched story of young people talking to the older generation.

Video Channel of the 10 Regional

video clips seen in ten food markets of the region: the € hospitable country market in Liezen and in the saving country markets Aigen, Bad Mitterndorf, Gröbming, Hall at Admont Landl, Öblarn, Ramsau and St. Gallen. IN COOPERATION WITH: LFS Grabnerhof, LFS Gröbming, CPR Bad Aussee, ennstalfernsehen.at

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Change

The book presentation in the future food studio

"Food Change - 7 guiding principles for a new food culture "is the new in-Verlag Krenn book by Hanni Rützler and Wolfgang Reiter, which on June 16 at a press brunch was presented - in the future food studio - accompanied by a 4-gägigen menu that illustrated the key ideas with culinary delights. Cooking hood Johann Reisinger served unadulterated Mariazell char fine nutty and intense Einkorntascherln Mizzi Schindler strawberries from Erich Stekovic . will also be remembered by those present himself plucked from the earth radish. The new kitchen in the future food studio (powered by Miele ) has passed its first test with flying colors.

Ö1 contribution to the book (38MB)

: APA-OTS / Ian Ehm press release