Food History in Switzerland

Food History-Swiss

The Food History of Switzerland's Cuisine

What is the geographical location of Switzerland and why it would have an affect on the Switzerland cuisine? (i.e., what is Switzerland's weather condition and what do they eat mostly, etc.)

The famously neutral nation of Switzerland is located in the center of Europe. According to the official Swiss Tourist Board, this "landlocked, mountainous" quality of nation has given the country its unique identity, not simply politically but culturally and in terms of its food. Because of its central position in continental Europe Switzerland's weather is influenced by the four main European air currents, from the Atlantic, the eastern continent, the northern sub-polar region and the Mediterranean south. The climate is temperate on the Swiss Central Plateau, and warmer and dryer in the South. The mountain climate, hilly terrain, and strong sense of the beauty of the outdoors have meant that Switzerland is especially noted for its fine cheeses and chocolate, but less for its meat-producing livestock. Large fatty livestock are hard to fatten in the mountains, causing the Swiss to favor goats, sheep, and smaller animals that produce dairy products. ("The Swiss Regions," 2005, myswitzerland.com)

Historically, which groups had an influence on the Switzerland cuisine?

The variety of cultural as well as geographical influences upon the land have influenced Switzerland's development of a food culture and have created a diverse array of languages to describe Swiss cuisine. Yet the food itself often uniformly reflects the hardiness of the environment and its people. German and French influences predominate the preparation, although certain regions in the more temperate zones are Italian in nature. Food ingredients, customs, and rituals vary, depending on the influence of these ethnic groups. But basic food items revolve around bread, dairy products such as milk, yogurt, butter and cheese. Vegetables such as beans, carrots, cauliflower, potatoes, and spinach are also used, although these tend to be less varied because of the climate and terrain. Meat products that can be preserved over the winter, such as sausages and salamis made from veal, beef, pork, chicken or turkey are popular. For example, "regional specialties include viande sechee dried beef or pork from the French region of Valais and the German speaking Grisons produce another kind of dried, preserved beef jerky called Bundnerfleisch. ("Swiss Food & Dining," 2005, iExplore) These forms of preserved meats often come with side dishes including Rosti or shredded fried potatoes. Pasta is more popular in the Italian-speaking regions of the nation.

Today, different fruits are available from all over the world, but locally grown fruits are limited to those with thicker skins such as apples, pears, grapes and berries, from the mountain bushes such as blackberries, blueberries, raspberries, red currants and strawberries. Of course, in terms of sweets the second type of food besides cheese that Switzerland is world famous for: Swiss chocolate. ("About: Switzerland Food," 2005)

What are the practical and social rituals associated with the Switzerland cuisine?

Food is quite expensive all over Switzerland even in comparison to most of its European neighbors. In the Italian-influenced regions, common menus include a great variety of pasta. In French and German-influenced regions, potatoes, vegetables, and meats, followed by sweets and cheeses are common. Even in wealthy Geneva, the city's great specialty is the humble pieds de porc or pigs' feet. Pork sausages or salami come in a variety of local recipes including Beinwurst, Engadinerwurst, Kalbsleberwurst or calf's liver pate, Knackerli, Landjager and Leberwurst other kinds of sliced pates. ("Swiss Food & Dining," 2005, iExplore)

On an average day in Switzerland, breakfast typically includes bread, butter or margarine, marmalade or honey, maybe some cheese or cereals, plus milk, cold or hot chocolate, tea or coffee. Zopf is a very special bread, typically served on Sunday at this time. Lunch may be as simple as a sandwich or a birchermuesli (granola) or it could be a complete meal. Dinner can be a full main course or just some bread, cheese with a fondue. Local products can include a great variety of beers and wines. Non-alcoholic drinks include many different flavors of tea and coffee and hot chocolate. ("About: Switzerland Food," 2005) A great variety of Swiss wines are available throughout the country and there are also spirits made from fruit, the most popular being Kirsch, Marc, Pflumli and Williams. Swiss beer of a lager type is also popular, and bottled mineral water is an accepted beverage at most eateries, with local brands including Henniez and Passuger numbering among the favorites. ("Swiss Food & Dining," 2005, iExplore)

Overall, despite the quality of the dairy-based products and sweets, "Swiss food is not the first reason to come to Switzerland," given the presence of hearty, peasant dishes in its local cuisine that "come from the country agricultural background," and stress fairly simple flavors. "Swiss food has no pretension to beat Italian or French standards." ("Swiss Food," 2005, switzerlandisyours.com)

What are the ingredients, seasoning, styles, and cooking procedures attributable to the Switzerland cuisine?

Ingredients include cheeses and chocolates of course, most notably. The French-originated fondue is probably the most famous Swiss menu item. Fondue is made out of molten cheese and is eaten, while the cheese is kept warm over an open fire, as the diners dip small pieces of bread in the bowl of hot cheese. Different regions have different mixtures of different flavors of cheese. "Typically, fondue is served on cold winter days, but many restaurants serve it all-year 'round," because of its popularity amongst tourists ("About: Switzerland Food," 2005)