Join food historians Eva Gritzmann and Denis Scheck for a delicious exploration of German culinary identity over the past 75 years. From post-war scarcity through the 1950s consumption boom, they trace how Germany's food culture evolved alongside society itself. Regional classics like Leipzig Allerlei and Kässpätzle sit alongside cultural touchstones that shaped generations—Toast Hawaii to frozen pizza. The speakers examine how international influences arrived in the 1960s and 70s, and how contemporary German cuisine now reflects the nation's multicultural makeup shaped by migration. This is a conversation about food as biography, where every dish tells a story about belonging, abundance, and cultural identity. Mehr erfahren