Journal Culinaire

State of the art: The Journal Culinaire is the first magazine in the German-speaking world that deals exclusively with the current state of the culture and science of food and drink. 32 issues have been published since 2005. With impressive consistency, the editors - publicist and chairman of the German Academy of Culinary Arts the one, physicist the other - succeed in opening up exciting and unusual perspectives again in each issue. Humanities scholars, natural scientists and cultural scientists regularly have their say, but of course also the practitioners of the industry: chefs, farmers, vintners, beekeepers, bakers, butchers ... It is this diversity of voices for which we value the Journal Culinaire so much and which makes it so worth reading. Therefore, you get with us now not only the current issue (No. 32: Vegetarian and vegan), but also a selection of previous issues from recent years.