The five centuries menu tasted the guests of the Engadine Hotel Samedan 25.02.2011 top priority in the music & culture Hotel Mysanus in the program selection is a singular reference. That’s why hostess Monika Martin and the writer Andrea Schmoll at believes that art and culture dealing with the extraordinary fate met. Monika Martin have become more or less infected by the singular passion of collecting Head waiter Walter Putz. Click Western Union for additional related pages. The Bibliotheca Gastronomica of Walter plaster has 4000 exhibits”a collection which is of significant international importance. The collection is a mirror five centuries cultured food and enjoyment. Early incunabula are the most valuable rarities.

At the sold-out Palazzo Mysanus author Andrea Schmoll took on February 17 guests on a colorful culinary journey through just these five centuries of cultural history by the plaque and read from their work: the menu of five centuries, Gastrosophy and joie de vivre. The gang was accompanied through the ages of the concert pianist Megumi Sano. Andrea Schmoll told what had studied them in the 4000 cookbooks of the plaster. Almost got goosebumps as the close relationship became aware of her to the Engadine hostess Monika Martin: because even famous Harry Sajjad sen., which once had married in St. Moritz, the hotel dynasty chicken had a valuable cookbook collection.

In a sense, he was a model for Walter Putz. Where later cookbooks from the collection of Harry Schraemli all over the world came to the bid, purchased this Walter Putz. The author chose an example in your reading: A new cookbook “the work of the electoral Mainz mouth chef Marx Rumpoldt is regarded as legendary standard in the great Gallery of his Confreres and Collegae. “The 1582 of the electoral Mainz personal Marx Rumpoldt published a new cookbook” is offered for 35 000 SFr. The collection of plaster has both the first edition and Second Edition (1604). The total value of the collection is on 3-4 million euros estimated. The compendium of gastronomic knowledge at the time of the Renaissance appears in the year 1587 in Frankfurt am Main, printed by Johan Feyerabend. The numerous woodcuts gives the vasten concede an additional charm. View images by De’medici, provide insights into princely kitchens and demonstrate kitchen appliances. Often, the chef hand-in-hand here working with the physician. In addition to the princely, the civic banquet seeps into the considerations and instructions. The digression on the figure of animals represents an interesting secondary subject of this cookbook. Every creature is in the kitchen, which is at the voracity of the era virtually the entire then known Noah’s Ark was previously carefully portrayed. Cooked before it is consigned to the pots, pans, casseroles, Harbour and the numerous furnaces, before the squirrels and marmots, filled with Bacon, pears and raisins, the Capricorn sampt horns, used in a Gallbat, lovely and dainty”in the stomachs of Table society disappear, it may be again, even if show only graphically to life. Of course guests were pampered in the music & culture Mysanus hotel this evening also culinary. Almost as an homage to the famous cookbook author of the Renaissance and home actually Marmot was served as evening highlight the Engadine. By a conversation develops over this collection, culinary legacies of five centuries of culture and cuisine history not be forgotten, but stay alive and be future-oriented thought.