The culinary heritage of the Alps
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Ruben Lazzoni with his goat - Saint Marcel (Aosta valley, Italy) Cover of the book Das Kulinarische Erbe der Alpen (Culinary Heritage of the Alps) Sylvan Müller -
Hans-Rudolf Schweizer - Neukirch an der Thur (Thurgau, Switzerland) Apple varieties from left to right, starting from the top: Weirouge, Tobiässler, Bohnapfel, Nägeliapfel, Reinette du Canada, Damason Reinette, Rothenhauser, Red Constance Sylvan Müller -
Adam Givani - Altrei (South Tyrol, Italy) Altrei lupin coffee Sylvan Müller -
Jean-Luc Bovey - Sévery (Vaud, Switzerland) Walnut oil Sylvan Müller -
Antonella Manni - Gerola Alta (Sondrio, Lombardy, Italy) Bitto storico Sylvan Müller -
Armand Devallonné - Lucens (Vaud, Switzerland) Boutefas Sylvan Müller -
Gion Candinas - Surein (Surselva, Graubünden, Switzerland) Purple gentian schnaps Sylvan Müller -
Erich and Andreas Bernik - Bleiburg (Unterkärnten, Austria) River lobster Sylvan Müller -
Wolfgang Ribi - Ermatingen (Lake Constance, Switzerland) "Gangfisch" Sylvan Müller -
Tina Hauser - Näfels (Glarnerland, Switzerland) Spices from left to right, starting from the top: fennel seeds, cinnamon sticks, cloves, nutmeg, aniseed, ginger, sandalwood powder, mace (nutmeg blossoms) Sylvan Müller -
Marcel Heinrich - Filisur (Albulatal, Graubünden, Switerland) Mountain potatoes Old potato varieties, from left to right, starting from the top: Corne de gatte, Vitelotte noir (truffle potatoes), Highland Burgandy Red, Parli, Röseler, Blaue Ludiano, Roosevelt, Verrayes potato Sylvan Müller -
Heini Schwarzenbach - Zurich (Switzerland) Pepper varieties, from left to right, starting from the top: Voatsiperifery pepper, white muntok pepper, green penja pepper, red kampot pepper, kubub pepper, long pepper Sylvan Müller -
Pierangelo Re - Albano Vercellese (Piemont, Italy) Rice miller Sylvan Müller -
Peter Eugster - Lüchingen (St Gallen Rhine Valley, Switzerland) Ribel corn Sylvan Müller -
Silvia Bossard - Althäusern (Reusstal, Aargau, Switzerland) Aargau saffron Sylvan Müller -
Adolf und Margrit Hartmann - Trans (Domleschg, Graubünden, Switzerland) Alpsanddorn Sylvan Müller -
Meret Bissegger - Malvaglia (Blenio valley, Ticino, Switzerland) Wild herbs chef Edible wild plants from left to right, starting from the top: Lamb's lettuce, coughwort, Japanese knotweed, wild garlic blossoms, campion, white head, French sorrel Sylvan Müller -
Jürg Trionfini - Wissifluh, Vitznau (Switzerland) Wollschwein pork sausage Sylvan Müller
Do you drink Altrei lupin coffee? Season with Aargau saffron? Do you eat Bitto storico from Lombardy? These are just three of the many culinary products of the Alps. With his camera Sylvan Müller captured the products in their region of origin.
This content was published on March 20, 2013 - 11:00
For three years the Lucerne photographer travelled through the European alpine region. The result is to be found in his German-language book Culinary Heritage of the Alps. A selection of the images is currently on display at the Zurich Photogarage.
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