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Balsamic vinegar, the hipster's maggi, is found in all kinds of mixes that can be used as a salad dressing in the supermarket. The green ex-minister Renate Künast is outraged that there is sugar in the stuff - with that she embarrasses herself thoroughly.

Article from July 2020

If it's real, it's a rarity: Italian balsamic vinegar, called Aceto balsamico / Image: Harry Axalant


Of course, we also discuss statements from social media on After all, the attention industry is buzzing there and prominent actors speak up.

Renate Künast, Greens, lawyer and also former Minister of Food, has coined her own hashtag on Twitter: the #ZuckerbombederWoche.

Künast, who calls herself a "foodie", is always very keen on nutrition and her passion is sugar: She is for a sugar tax, for food traffic lights and NutriScore, and in general for healthy eating with less of everything - calories, salt, Fat and of course sugar.

Sugar, the quality readers of know it, is this big conspiracy, the white poison that is addictive and that the food multinationals secretly mix into our food *. It's in everywhere, whether the innocent consumers want it or not. And of course they don't want it.

Foodwatch activists believe this, as do Ms. Künast and many others.

* We refer to our large sugar dossier and will not go into the discussion here.


Torment by numbers

The Golden Blogger: Nominated as one of the four best food blogs of 2015

Ms. Künast has already identified two bombs under her new hashtag - foods that, in her opinion, contain little or no sugar. The first was a yogurt with 14 grams of sugar for 100 grams of yogurt.

That is already a third of the daily amount recommended by the World Health Organization, grumbles the Greens.

Well - the daily amount can't really be a problem. After all, customers can do the math themselves and only adjust their sugar consumption after reading the information on the pack.

So no more chocolate, no ice cream, no cake in the afternoon, no sugar in the coffee. Everyone can save sugar.

But that is unreasonable, so the thinking of Künast and co.: Discipline is by no means required of ordinary citizens. Instead, the industry should rather take the sweetness out of the products, which the industry in turn strongly rejects.

You want to sell something.

Industry health activists resent this, and they never tire of denouncing the sugar content in food.


Embarrassing, ex-minister

The sugar bomb on July 22nd, 2020 was this one: a brown, sticky liquid in a plastic bottle, available from Edeka, as can be seen on the label.

Ms. Künast, who was probably looking for a vinegar in the supermarket, made up 43 percent of sugar in the nutritional information on the label, almost half.

Accordingly, the ex-minister is outraged and immediately alarmed the German Nutrition Society as well as FAZ, SZ and Tagesspiegel as well as the major news agencies dpa and AFP.

#Sugar bomb of the week

Anyone who thought there wasn't much sugar in the creamy #vinegar was wrong: 46.3g per 100ml.

That's unbelievable! @ Dpa @ AFPde @ SZ_Ppolitik @ FAZ_NET @ vzbv @ foodwatch_de @ dge_wissen @ DDG_Tweets @ HKFa8XIJto

- Renate Künast (@RenateKuenast) July 22, 2020


In this circle, Ms. Künast has now thoroughly embarrassed herself.

Because what she pilloried on Twitter is not vinegar at all. That's why it doesn't say “vinegar” on it. Only the harmless word “cream” can be seen on the bottle.

And for good reason.

The thick, sweet and sticky sauce is just a flavoring that can be mixed together from all kinds of raw materials. It can therefore not be called vinegar and is more similar to salad dressings and ready-made dressings.

You can also tell from the fact that there is no acid content on the label. This is mandatory with real vinegar, there is even a vinegar ordinance in the law. The thickening agents xanthan gum and modified starch are also in the squeeze bottle shown from the supermarket, as can also be read on the label.

If you are looking for a good vinegar, don't touch something like that with a pair of pincers.

Incidentally, on the front of the bottle incriminated by Künast only the name "EDEKA Italia Crema con Aceto Balsamico di Modena I.G.P" is written. The Research and Documentation department determined this for the sake of completeness.

So nothing with vinegar.


Balsamic is the hipster maggi

Science blog 2015: Special award from the editorial team "Science communicates"

Ms. Künast thought the mush was fine Italian balsamic vinegar, she speaks of “creamy vinegar” - and her outrage about it is completely unfounded.

Because even pure balsamic vinegar contains a lot of sugar, often even more than in the accused crema from Edeka.

Because the real balsamic vinegar is made from cooked grape must. Its natural sugar content can be found on the label, it is often around 20 grams per 100 ml. However, it can also be more than 50 (!) Grams, depending on the age and type of the - real - balsamic vinegar.

Cheap sorts of it are in every household and in all pizzerias, as a kind of Maggi for hipsters - the stuff just comes in everywhere. Only not in Italy, because real balsamic vinegar is very expensive and is only used there in homeopathic doses.

Product information from quality manufacturers shows which sugar bombs the real balsamic vinegar can be: The traditional Italian brand Giusti carries a high-quality balsamic vinegar in which - Attention, Ms. Künast! - Put 62 grams of sugar per 100 ml.


A German love: Salad with sweet sauce

Soaked in sweet balsamic cream: Teutonic tomato and mozzarella. Image: Leo_65

In contrast to the real balsamic vinegar, sweet spicy sauces of the “crema” type, which are meter by the meter on the shelves in German supermarkets, have no tradition in Italy.

The Germans only think so, which is why clever Italian manufacturers are doing a great deal, also with preparations such as “Condimento bianco” - a white, sweet salad seasoning with more or less vinegar, which also belongs to this class of pseudo-Italian salad dressings.

All of these mixtures, condimentos and cremas have been specially developed for the foreign market: In the USA and Germany, people like it sweet on the salad, unlike in Italy.

With us, you pour the sticky cream over tomatoes, lettuce, all kinds of raw vegetables or mozzarella, and you use it to decorate plates, with the sticky stuff noodles and steaks being disgustingly contaminated.

The hosts of Italian restaurants in Germany have long since understood what the local population imagines by "Italian". With a smile, they put drops from plastic bottles on bruschetta, lettuce and tomatoes, what the heck, the customers want it that way, if need be, they also get Hawaiian pizza.

If so, Ms. Künast should be outraged: About this culture-less bullshit under the label “real Italian”, and about the Germans' compulsion to sweeten everything from meat to vegetables to salads.


Good vinegar is a must - and never sweet

So much for the dry facts from the knowledge of goods and the culinary preferences of the Teutons. In view of this situation, Ms. Künast will not be able to set off a wave because of sweet salad dressing.

The industry does not have to be accused of secretly mixing sugar into a product that it does not belong in.

But that's what the lawyer Künast hoped for: On Twitter, she even argued with the intent to deceive - it was a “trick” to spruce up the crema with “Aceto balsamico” in order to lure consumers on the wrong track. Because they might consider the “crema con aceto balsamico” to be real vinegar.








Oh well. Customers in the supermarket can still be expected to read.

But one would actually have expected the green specialist to have a little more culinary education as a “foodie”. At least she should know what real vinegar is and what isn't. This, in turn, is an absolute must in good cuisine, in the form of a base vinegar.

We have already dealt with this several times, especially in the articles about asparagus with hollandaise sauce and cooking on vacation - please read immediately, you will be asked.

The main message is always: The essential base vinegar is never sweet and preferably white wine vinegar from France - definitely not a creepy condimento or sticky crema with whatever.

© Johanna Bayer

Product knowledge: The Stiftung Warentest about balsamic vinegar and certain absurd varieties

This post was published on by Johanna Bayer in Bad Taste - simply badly done, The food of others, Found food. Keywords: Aceto balsamico, balsamico, balsamico cream, crema balsamico, vinegar, Foodwatch, Renate Künast, salad, salad dressing, salad dressing, sugar.

The corona cooking course starts. He conveys the most important principles for cooking - not only in times of crisis. Because the basic iron rule applies: What is simple must still taste good.

Post from May 2020

Only stew is boring - there is more.

The easing is slowly improving. But the second corona wave is sure to come, and there is also a threat of climate change and other catastrophes, in short: Cooking can never hurt.

The course therefore provides the most important basic knowledge of cooking and eating in times of crisis.

But they also work in other ways - when there are a lot of hungry mouths to be fed, when things have to go fast, when manners, eating culture and taste have to be neglected, when you have little money or when you eat alone and still want to enjoy.

Of course, there aren't the usual recipes here.

Instead, the quality readers of receive structural help: principles on which one can build. It is about a basic level that no one should fall below, even if it should be bag soup or ready-made pizza.

In doing so, we are directed against the outhouse kitchen and tips for “healthy eating” from relevant portals. And, as always, we are completely undogmatic. Our only guiding criterion is good taste: Pimp your food with!


The basic question: what is cooking?

The Golden Blogger: Nominated as one of the four best food blogs of 2015

After all, taste comes before cooking: a baby learns to taste and eat immediately after birth, while 20 years can easily pass before cooking.

The imprint in childhood is decisive and determines the whole of life. Therefore, it is up to the parents if their brood only asks for fries and chicken nuggets, but when fish, vegetables and mushrooms shout “Iiiiiihhh, put that away !!!”.

In fact, many adults understand cooking to be nothing more than making sandwiches and tearing open bags, as we illustrated in the last article, no wonder that children cannot develop a taste.

Therefore, in the first lesson of the cooking class, we start from scratch with the crucial question: what is cooking?

Our answer is very simple: cooking is preparing food.

Put another way: Cooking is the processing of food in order to make it tasty and digestible.

Both definitions are not trivial.

The first variant is about dishes, specifically defined dishes such as goulash, risotto, chicken soup or souffle. Pouring something together that is currently in the refrigerator or opening cans is therefore no cooking - everyone should write this first proposition now:

Pouring something up is not cooking.


"Taste, taste and again taste"

The second variant of the definition is editing. It demands that you do something with the food. Again, it excludes just tearing open the bag, as well as coarse, unseasoned raw vegetables.

With good taste and digestibility, this second definition represents the only two criteria for cooking and thus the second proposition, please write down:

The goals of cooking are taste and digestibility.

All other attributes that are often mentioned in attempts at definition, including the ominous “healthy”, but also “ecological” or “sustainable”, are characteristics of the ingredients, the nutritional pattern or the lifestyle as a whole. Not of cooking. *

It goes without saying that the food is wholesome, i.e. not harmful, and easy to digest - I do not eat what I cannot tolerate.

So “tasty” remains as the core of the culinary art.

Christian Jürgens, three-star chef from Tegernsee, hammered this into his candidate in a cooking show on VOX: "This is only about three things: taste, taste and again taste."


Healthy diet: salt-free, fat-free, without stimuli

In this regard, Germany is a culinary underdeveloped area and needs to be built up. Because in addition to a traditionally primitive food culture in this country, there is a collective health neurosis: For centuries the Germans have clung to ascetic water healers and wholemeal apostles.

To this day, these preachers determine the German nutritional advice and consequently the cooking recipes in Corona times: Above all, it must be "healthy"!

Unfortunately, what Germans think of as “healthy” violently breaks with the natural laws of taste: salt-free, fat-free, simmered, watery steamed, not seared, without a crust or browning, largely unseasoned and - the children! - definitely not with alcohol.

That is the death sentence of any good kitchen.

In culinary developed countries, for example in Italy and France, the leading food cultures in Europe, they are spiced, stewed and fried as much as they can. This is also the case in Greece, Serbia or Croatia and everywhere where the food tastes good.

And of course wine belongs to the seasoning in the dishes, for everyone who sits at the table, regardless of age.

Meat with a crust, sauce with wine - that's correct.


The ultimate list from

After this orientation, the first real lesson follows: home-style spices and ingredients. The following list contains the minimum equipment for our crisis cooking course

  • Onions
  • garlic
  • thyme
  • rosemary
  • oregano
  • Caraway seed
  • Bay leaves
  • Paprika powder, noble sweet
  • Cayenne pepper
  • black pepper in whole grains, not as a powder
  • Lemons, all natural
  • flat leaf parsley
  • a ginger bulb
  • salt
  • sugar
  • powdered sugar
  • 2 vanilla pods or vanilla sugar with real vanilla
  • Flour
  • Eggs, preferably organic
  • butter
  • cream
  • Milk, namely whole milk with at least 3.5% fat
  • Tomato paste
  • Parmesan
  • good olive oil
  • neutral vegetable oil
  • White wine vinegar without any honey or fig fondness
  • spicy mustard, also without honey or fig donuts
  • White wine, very dry, with a little acidity
  • Red wine, dry
  • Liqueur, preferably maraschino, otherwise amaretto, Cointreau or Grand Marnier

Taboo, as bad taste and unnecessary, are:

  • ready-made spice mixes such as pizza, fish, goulash spices or other magic powders.
  • sweet vinegars with grape must like this unspeakable “Condimento Balsamico”, invented as a dummy for the US market and sold as “real Italian” to German supermarket customers.
  • Ready-made sauces and salad dressings from the tube. They are made from cheap substitute fats, artificially flavored and sweetened. All salad dressings and sauces can be made yourself using the components from the list.

Allowed, because useful, are on the other hand:

  • grainy beef broth from the can, i.e. a soup powder, preferably from the health food store. Meat broth is meant, not vegetable broth. You can make the latter yourself very quickly by boiling a few carrot peels and leftover soup vegetables.
  • other ingredients such as sour cream or crème fraiche, Spices such as smoked salt, white pepper or smoked paprika powder of your choice.
  • an exception for the ready-made sauces: pesto from the glass. If you really have to go really fast, you can have one in your closet. Quality readers, however, please check beforehand who is cheating. In the last pesto test by Stiftung Warentest in 2013, almost all of them failed, only a few received a “good”, including the pestos from Aldi and Rewe. Current tests are online.
  • Cans and good convenience products such as pasta, peeled or mashed tomatoes, as well as all kinds of beans, peas and carrots as well as frozen vegetables.


We start with the usual equipment - pepper mill, knife, grater, pots, pans.


Cook properly, season properly

Seasoning is not trivial.

There is nothing more to be said about shopping.

With market-available vegetables, meat, fish, potatoes and fruit, pasta and rice, as well as the above-mentioned ingredients, anyone can cook real dishes without having to invest in luxury goods.

Because food can also be made from mediocre or even inferior raw material: anyone who can cook creates taste.

That would be the third theorem, and that's what the world's most famous chef, talent of the century Paul Bocuse, said.

When asked what cooking is, he gave a laconic answer:

"Cook properly - season properly."

Neither is child's play, but requires practice and a sure instinct. Roasting meat or fish properly or seasoning sauces to perfection is, however, pure stress for quite a few beginners. They prefer to avoid this by putting a frozen pizza in the oven or squeezing a tube over their pasta.

According to Christoph Minhoff, spokesman for the food industry, many cannot even cook potatoes. However, we consider this to be deliberately exaggerated. You can't fail with potatoes: put them on in cold water, add salt, let them boil, done.

It doesn't matter at first whether you cook them peeled or unpeeled, whether you use waxy or floury ones. The rest is just practice.


Cooking is nice. But it's a lot of work.

Science blog 2015: Special award from the editorial team "Science communicates"

That brings us to the second part of the basic course, the meal itself.

In addition to the stress of cooking itself, the next hurdle arises here: Bringing a sensible meal with several components to the table is work - a lot of work: planning, shopping, cooking, setting the table, clearing the table, washing up, tidying up, recycling leftovers , clean.

Actually a full-time job.

It is naive to expect all professionals or parents with a double burden to do it on the side, every day. This opens the gateway to industry with its finished goods; canteens, restaurants, fast food and snack bars also live from this dilemma.

Because this is a crisis cooking course, however, we assume an emergency: closed restaurants, canteens and snack bars, curfew, luxury goods not available, only basic requirements in the supermarket.

But there is time. At least one person in the household can and wants to cook.

In this situation it is important to make something out of a little and to transform the simple in such a way that it tastes good and offers the right stimuli.

Here are the ultimate tips for doing this.


1. It has to taste goodeven if it's easy. So season boldly and classically with the ingredients from the list, lemon, wine and garlic are essential.

Spicing properly is the ideal way to taste


2. Stews and casseroles always work. They are the ideal use of leftovers, quick and easy to prepare, nutritious and satisfying at the same time. Unfortunately, they are also clumsy and boring on their own. So there is still something to be said.

Stew alone is practical, but not enough.


3. Starter, main course, dessert: Frame casseroles and stews with two easy courses. Such small menus are easy to prepare, stretch the food, add variety and stimulate the senses. This is especially important for children, as they also get to know a properly set table - and are happy to help with washing up afterwards.

A nice place setting and several courses enhance the dining culture


4. The easiest starter in the world goes in many variations: well-seasoned raw vegetables. Serve a few cucumber slices or sticks, drizzle with lemon juice, sprinkle with salt and cayenne pepper and sprinkle with a little oil. This also works in infinite variations with tomatoes, thin paprika rings, carrot sticks or celery.

Green salad is of course the classic, everyone can create a simple vinaigrette or cream sauce. There is also a crispy baguette, and the perfect first course is ready.

The easiest starter in the world: cucumber slices with cayenne pepper, lemon, onions.


5. Dessert is a highlight and God knows it's no art to make a quark for it. Before eating, chop up fresh fruit and marinate with powdered sugar, done. It really makes a difference and also works with yogurt, canned food or frozen fruit. For canned fruit, omit the powdered sugar. You can refine it classically with whipped cream, vanilla and liqueur. Simple compotes or simple pancakes are also practical.

Almost a luxury: pancakes with peaches.


6. Pimp the taste of fast food and ready meals: Die-hard fans of the bagged goods can significantly increase the run-of-the-mill taste. Canned lentil stew with a little white wine vinegar, pea stew with sour cream or crème fraiche, with parsley and croutons. Cream soups from the bag are enlivened with cream, white wine, sour cream or crème fraiche, parsley and croutons.

With ready-made sauces garlic tears everything out for pasta or other warm dishes, freshly grated parmesan gives a kick. You can refine it again with butter, cream, wine, olive oil, parsley or spices such as oregano or fresh chives. They give the industrial waste natural marks and show what would be possible if you - soon - do it yourself. For goulash, chili con carne and other ready-made meat dishes, smoked salt, paprika powder, pepper and red wine are also the solution. Some also tolerate a drop of lemon juice or vinegar.

Pea soup from the bag, refined.







7. Water: Only drink tap water with food. Juice, cola or spritzers spoil the taste. Not much speaks against a glass of wine or a small beer with dinner in the evening.

Water to eat - nothing else.









The scale is open at the top - not at the bottom

Those would be the basic rules for now. The following lessons are about cooking itself: Where does the resistance come from? A unit will also revolve around the philosophy of good taste in general and simple dishes in particular.

In between there is also something about Corona. Because it's not over.

Anyone who has now found fun in crisis cooking and wants to practice can use the basic rules to improve and refine themselves endlessly, try out more and more and train their taste. The scale is open at the top.

Just not down. Quality eaters at must not fall below this level.

* We are looking forward to the many letters from experts.

This entry was published on by Johanna Bayer in Bad Taste - Simply Badly Done, The Eating of Others, Kitchenette. Keywords: Corona, Corona cooking, simply eat well, simple recipes, food culture, taste, good taste, cooking, cooking course, crisis cookbook, crisis cuisine, recipes, quick cooking, quick dishes, quick cooking.

The sales figures show it: In the corona pandemic, customers are reaching for the can. “The Germans can no longer cook!” Headlines STERN and SPIEGEL. But is it really like that? About cooking as an indispensable cultural technique - and about a historical opportunity.

Posted on May 5, 2020

Failure at the stove: Germans can't even cook potatoes, says Christoph Minhoff, according to STERN and SPIEGEL.

In Corona times, even the food industry sounds the alarm: Germans can no longer cook! Therefore, with restaurants closed, they have to resort to canned and ready-made feed - a cultural decline.

Christoph Minhoff, spokesman and chief lobbyist for the German food industry, said something like this in an interview with the German Press Agency (dpa).

It was widely received, including by SPIEGEL and STERN on April 24, 2020, with the following headlines:

Eating in times of the pandemic The food industry worries about the Germans' lack of cooking skills

Food industry: Germans can no longer cook

In truth, of course, Mr. Minhoff is not worried, and he has by no means complained about the German grouches. How then? He's happy that people buy his cans and sachets of soup!

What he said in the original interview is just one statement: Germans' cooking skills have declined, which is why the people switch to simple things:

“During the crisis, people did something remarkable: they set new priorities for purchasing. It was now important to consumers that products should be kept as long as possible. Canned food was considered unsexy compared to fresh produce, but has now become a symbol of security and stability in times of crisis. Everything that could be kept for a long time and could also be cooked as easily as possible was in demand. "

Minhoff describes the enormous hurdles that Germans face at the stove:

The elimination of fast-food restaurants, French fries stands and Italians around the corner now throws people back dramatically on their own cooking skills. And as I said, they are limited. It also easily explains why people buy pasta.

Even cooking a potato is a challenge for some. You have to know: cook with or without a bowl? If so, how much salt has to go into the water? How long do I have to cook them then? And what is waxy or mainly waxy. And how do I even prepare the varieties?

Many will now say: Well, that's a joke, everyone can do that! No, not everyone can do it. There is an internet forum where the most frequently asked question was: 'How do I cook an egg?' "


What it was actually about

The Golden Blogger: Nominated as one of the four best food blogs of 2015

Previously, the dpa had asked all sorts of questions about the situation in the food industry, including harvest workers, supply chains, bottlenecks and replenishment, as well as hamster purchases and general customer behavior.

The news people wanted to know how the manufacturers are coping with the Corona crisis.

But that played almost no role in the media coverage.

The editors picked their way from the Minhoff industry report in an almost ingenious way - great, we sell like crazy and do incredible things in logistics and hygiene! - only the thing with the cooking out to fall into the old lament of "The Germans can no longer cook".

At STERN, Minhoff was even ascribed pedagogical eros:

They were even stronger than toilet paper before the corona lockdown
Demand for pasta and rice. The Germans would get a lot more
no longer prepared, says Christoph Minhoff. The food lobbyist
hopes for a learning effect in the pandemic.

(STERN, teaser for the article)

Well thought out - but Minhoff didn't mean the learning effect of cooking.

In the original interview, he instead calls for appreciation for the food industry, instead of the usual beatings for additives and flavor enhancers.

Now, when it comes down to it, Minhoff hopes, the population will recognize that the industry ensures full shelves and bellies - because the fact is that Germans cannot cook.

You can read this on the website of the FSVO, the link is below.


A lobbyist is undermined

The twist that the editors give Minhoff's words is more than clever.

It must have been a lot of fun for the journalists to undermine the intentions of the industry lobbyist by carefully picking out what fits their cliché.

And not what the association spokesman actually wanted to express: The food industry is systemically relevant, and in the long term!

This time it cannot be assumed that Minhoff will write a bad letter. He usually likes to do that when fact-free stuff about the food industry comes from some miscellaneous department.

But being seen as a cooking advocate is guaranteed not to harm your image. So there has been no public contradiction, the man is a professional.


Germans have never been able to cook, however, cannot leave it as it is.

The boss personally disapproves of the culturally pessimistic platitude with which SPIEGEL and STERN have knitted their articles: How, the Germans can “no longer cook”?

The Germans have never been able to do that!

Germany has been known for its poor cuisine for centuries, followed only by English and Americans.

Ancient authors, including the Roman historian Tacitus, documented the primitive diet of the Germanic peoples: sour milk, meat threshed in leather skin, enormous amounts of beer. In the Baroque era, travel writers noted what lousy food awaited guests in Germany, served up by rugged landlords.

But of course it's not about the rank of the national cuisine when the whining starts with the supposedly lost cooking skills.

This stencil is more about craftsmanship. A different, more historical-sociological background is relevant here: The “no more” implies that everyone used to be able to cook.

But that's not how it is.

Volksküche: When the going gets tough, a stew


"Woman, cook something!"

Science blog 2015: Special award from the editorial team "Science communicates"

Never in history or in any human culture has cooking been a skill that all members of a society acquire: being able to cook is the exception, not the rule.

And it is a special skill that you don't learn on the side like running.

Half of society has always been a cook in history, by gender, namely men: the kitchen has been considered the realm of women from ancient times. In patriarchal systems, the low-valued kitchen work was also part of the system of oppression.

Only men who practiced cooking as a craft or trade learned to cook at all.

All other men had the privilege of being cared for by women. In many countries around the world and in certain parallel worlds, this is still true today: Woman, cook something!

Up until the end of the 20th century, there were tons of advertising clips in Germany that showed this classification: hungry men who are pampered by their wives (Dr. Oetker); Movie monsters in which clumsy bachelors or widowers embarrass themselves in the kitchen until they find a wife (Heinz Erhardt).


Flour soups, stews, cold smoked herring

But not all of the women have mastered the art of cooking by far: the image of the (petty) bourgeois housewife and family mother, whose honor it is to fry and bake diligently, is quite young and dates from around 1900.

Stand women didn't cook themselves, they had staff. Higher daughters and nobles learned the basic concepts of kitchen management, they knew how the food should taste and were able to instruct kitchen staff - but that is not cooking.

In the lower layers, the women didn't automatically shine in the kitchen either. They lacked time, money and materials. Much more than flour soups, stews and cold smoked herring with boiled potatoes was not possible with the industrial proletariat from 1800 to the 1930s.

Anyone who suggests that highly developed cooking skills have recently been falling is assuming a state of affairs that has never existed.


An indispensable cultural technique

Everyone, men and women, should learn to cook.

Nevertheless, one thing is certain: cooking is an indispensable cultural technique.

Everyone would do well today to at least acquire elementary cooking skills.

Its value is shown in that of the global corona crisis, because those who like to cook are just as smart as those who are good at it.

Both of them cope with the isolation more easily, can feed their children better and have more fun eating and socializing if the restaurants and lunch tables remain closed for weeks.

The huge hurdles that the industrial lobbyist builds up when cooking potatoes then quickly disappear: you can hardly fail with potatoes, after the second time you have it out.

This crisis is therefore an opportunity: The corona pandemic could lead to a situation in which, in view of the threatened danger situations in the future - Climate! Pandemics! Wars! - Cooking becomes compulsory for everyone as a cultural technique.

For men and women - for the first time in human history.


Cooking must become a school subject - not “nutrition”! therefore demands energetically: Cooking must become a school subject! Cooking, mind you, not “nutrition” or even “healthy nutrition”.

They are too abstract and do not help at all for times of need, because they do not convey any technical knowledge and are as nonsensical as they are practical.

No, cooking has to go to school because for various reasons it does not take place in families.

Children should therefore watch adults cook in school, and that is real food: How to boil potatoes or make a roast, how to make a good sauce, how to make a soup, a goulash, how to make a pudding or a pizza dough; how to create taste from basic ingredients and how to prepare food, that would be a curriculum for now.

This can be done in project days or weeks and does not have to displace important hours.

In addition, rules on hygiene and the recycling of leftovers can be taught, as well as learning material from the environment and ecology to chemistry, biology and physics, and of course on health and a good lifestyle.

But only on the side, mind you - cooking as a craft must be in the foreground.
Of course, teachers can only be real cooks, if need be experts in housekeeping.

Under no circumstances should the cooking course get stuck with non-specialist teachers who quickly read something and then give the children their private ideas about "healthy nutrition" - possibly the way that sugar is "poison", that fruit and whole grains are "healthy" and that Vegetables have to be pampered in every dish so that they are only "balanced".


Children should know what real food is


The Corona cooking course: Eating well in times of crisis

Because, first of all, it's all nonsense.

Second, as adults, children are in the next emergency - climate! Pandemic! War! - completely lost again and do not know what to do with your emergency supplies.

That brings us to the practical part - utility value, utility value, utility value! As is well known, this is particularly close to the heart of the editor-in-chief.

We are therefore already announcing the next post on the subject of food in times of crisis. Of course, this is not about the usual recipes. The network has long been overflowing with this, including non-culinary nonsense and bad taste,

The crisis cooking course instead deals with the most important principles of good eating, with structure and especially with tips on good taste: Pimp your food with!

The information also applies later when the corona crisis is over - by the way, the learning success is checked: We come over to eat. The valuable course is of course free of charge for quality readers of All others please donate NOW into the piggy bank, in double digits.

© Johanna Bayer

Original interview with Christoph Minhoff - Title: "dpa asks about the situation in the industry"

SPIEGEL on the interview with Minhoff: "The food industry worries about the Germans' lack of cooking skills"

STERN on the interview with Minhoff, title: Food industry: Germans can no longer cook


Money and so in times of Corona: Donate now!

Of course, that remains entirely voluntary. Easy put in the piggy bank, it is with this picture in the top right of the menu

This post was published on by Johanna Bayer in Bad Taste - simply badly done, The food of others, Found food. Keywords: BVE Minhoff, Christoph Minhoff, Corona, Coronakochen, Coronavirus, German cuisine, nutrition as a school subject, eating culture, children, cooking, cooking skills, cooking culture, cuisine, cultural technology, Minhoff, school lunches.

Children in poor countries eat healthier, says the American photographer Gregg Segal and sweetened it with beautiful pictures. Deutsche Welle cheers the project and gives the statements without reflection - but that is naive poverty romance: Children in poor countries are threatened by malnutrition and illness. An objection from

(Article from October 3, 2019)

Which children eat better - poor or rich?


Now we have to be very careful. Really, that is a very hot topic that we are tackling here: the healthy diet of children. has too often sat in the nettles, for example recently with a contribution to meat and climate. The interested parties didn't like it, but that's not our fault. But that's another story.

In any case, despite angry Kevins and her friends *, we continue to write on the Internet as it really is, with food and nutrition. After all, that's our brand essence. Only when it comes to children does the fun stop. And much faster than with beef steak.

With children, the big wheel is turned and the terrain is morally mined. After all, children are innocent, children are victims, children are our future! In children you can therefore see how the world is doing, and what makes sense if it is not for our children? So everything you do for children is a good thing.


Photo project: food from children around the world

Especially when eating. That is why the American photographer Gregg Segal set out to show children from all over the world with their food.

The aim was to uncover “unhealthy eating patterns”. Or healthy, depending on where Segal decides for himself what is “healthy” or “unhealthy”.

For his photo book he documented what 60 children from new countries ate within a week. That was colorfully decorated and photographed around them. Deutsche Welle presented the project and distributed a video about it on Twitter, entitled:

“Children from rich countries eat healthier? Are you kidding me? Are you serious when you say that!"

In truth, according to the German broadcaster, the opinion of the photographer is that children from poor countries eat more healthily.

But we, brushed for riot, raise an objection: finds this claim more than daring. At best it is naive-romantic, rather grossly wrong and ideological.

Maybe it's even dangerous.


Rich countries: fat food, fat children

But first of all, everything is beautiful to look at, in the Deutsche Welle video. A making-of of the photo book can be seen: cute little ones are lying on colorful fabrics from their countries, exotic delicacies all around them, everything is very appetizing, assistants and the photographer bustle around on the set, preparing food, the children posing.

Then the photographer explains his project: Around the world there is an adjustment of eating habits, and more and more heart disease, diabetes and colon cancer, all diseases that are related to nutrition. According to Gregg Segal, humanity is covered in fattening industrial fodder.

However, he concentrated on the food of children because eating habits are shaped early and last a lifetime: If you did not develop healthy habits by the age of ten, you can no longer catch up in old age.

Below this original sound, the pictures of several fat children are cut in the video: a chubby child from Brazil, a fat boy from the USA and a fat pale girl from Germany, Duplo and children's chocolate in the picture.


Children from rich countries eat healthier? Are you kidding me? Are you serious when you say that!

- DW German (@dw_deutsch) August 22, 2019

Tweet with video from Deutsche Welle on Twitter


From kitsch to gross nonsense

The Golden Blogger: Nominated as one of the four best food blogs of 2015

In general, you can of course agree. Incidentally, the worried father could have quietly mentioned that the food with the uniform global taste, which he criticizes, is an invention of American corporations and fast-food chains.

So the problem starts with his own homeland. The question is who the inspired photographer wants to convert: his compatriots, the US citizens? American industry? Or does he want to warn the future victims before they fall into the clutches of the food multinationals?

It could be the latter. But you can't think about it for long, because then the whole thing tips over, from kitsch to gross nonsense.

Segal is beginning to ponder that just a generation ago the meals of children from different countries looked completely different.

He compares Sicily to the United States and thinks that today it looks like all parents are buying food for their children in the same global supermarket. In an accusatory tone, he lists what he means: "Pizza, pasta, white bread ..."

Moment. Pizza and pasta spoil the traditional food culture in Sicily?

Why shouldn't a Sicilian boy eat pizza and pasta? You come from there!

And white bread? In Sicily there is only white bread, as in all of Italy. Dark bread or whatever Segal has in mind - whole grain rye? - is a stranger in Italy. This is only available at the campsite, for German tourists.

Apparently the right culinary coordinates are missing here, and the next example confirms the suspicion. Here Segal is fatally wrong, because now it's about a child from India.


India: mother cooks fresh every day!

Anchal, an Indian girl in his project, says Segal, lives in an aluminum hut that is only 10 square meters in size. Her parents are very poor.

Nevertheless, Segal thinks she eats healthy, “wholesome”, namely “traditionally Indian”: She gets lentils, cauliflower, okra, rice and bread. Her mother cooks everything fresh every day on the floor of the hut.

That really goes to the heart.

You can literally see her in front of you, the modest Indian mother, a colorful sari wrapped around her. Humbly covering her head, she grinds spices on the clay floor of the hut, peels vegetables; quiet, clean despite the poverty, smiling frugally and filled with the fact that she can do so much good for her loved ones.

Anchal, the photographer rants, is getting a healthier diet than many children of the Indian middle class. In general, the greatest finding from the project is that poorer countries often have a healthier diet (at TC 2:20).

If he's not mistaken.


Poor but healthy? Are you kidding me? Are you serious when you say that

The house slaves: Indian women in poor classes

Because what Segal is putting on display here is pure romance of poverty:

It is an age-old social cliché according to which “the poor” are better off than the depraved, glorious, fat “rich” - poor but healthy; poor but happy; poor but cultured.

But in truth it is not so.

Because poverty is bitter. And it has many dire nutritional and health consequences that Segal, the over-fed, mission-conscious American, ignores.

Above all, he misjudges the reality of poor girls and women. Especially in India. Because Indian women are still despised and brutally exploited, especially in the lower classes. The mother, who cooks on the clay floor of the hut, is her husband's work slave.

Little girls, however, are systematically fed worse than boys from childhood. Because in India's lower class, girls are still a burden, poor families don't invest in girls - it starts with food deprivation. Killing female infants is still common in some areas of the north.


Fat, rich children live longer

Science blog 2015: Special award from the editorial team "Science communicates"

But when they grow up and get married - you need a few women - they are completely subject to the rule of the man. They have to work continuously: first on the construction site, in the fields or in the factory, then in the house until they drop.

In the morning, the women get up hours before their husbands to cook a warm meal for him and the children - fresh every day, as the romantic Segal raves - before they go to their own work. In the evening they cook again. Anchal's mother could feel the same way.

These poor Indian women and their daughters do not automatically eat “healthy” because they are “traditional”. They suffer from iron and mineral deficiencies, do not get enough protein and their life expectancy is below the global average. At the same time, child mortality in India is among the highest in the world.

It is different with the American Segal and the children who are surrounded by fast food in the photos, such as those from the USA, Germany or Arab countries. You can all die a gentle death at 80. Because nothing is as bad in growth as malnutrition.

In addition, children in rich countries enjoy the best medical care - Indian girls do not. When there is money for a doctor in poor families, it is mainly men and sons who benefit. Not women and daughters.


Poverty means malnutrition and illness

Poor children in North India: Often malnourished

In poor countries, poverty does not exactly mean: traditional, freshly cooked food made from healthy foods. It is primarily called malnutrition.

In India every second child is malnourished, not to mention some parts of Africa.

There, too, the mothers are affected, the brutal oppression and exploitation of women and girls in Africa is legend.

However, 90 percent of all children who have suffered growth damage due to years of malnutrition live in Africa and Asia, describes Welthungerhilfe.

“Stunting” is one of the consequences, poor physical growth and delayed cognitive development due to years of malnutrition, malnutrition is the main cause of child mortality.

The damage can already occur during pregnancy of the - also malnourished - mother. The children never catch up with that in their lives.

And there are so many millions of children, mostly girls, that the idea is downright absurd that a poor Indian girl from a mud hut could be a prime example of healthy traditional nutrition.


Deutsche Welle fell for it

Africa: Women work a lot and are often malnourished

That the photographer wants to break a lance for “healthy traditional food” with his naive and stupid project, well and good.

The result is pretty photos, and of course it is desirable that the food multinationals do not cover the whole world with their artificially flavored junk. By the way, is also fighting against this.

Obesity is also dangerous - but malnutrition is even more dangerous.

That's why you shouldn't fall for this photo-smack like the Deutsche Welle, and applaud the cliché without thinking. Because the socially romantic glasses of the culinary clueless American lead completely astray.

For his mission of a supposedly healthy, traditional diet, his considerations are of no use, they are even harmful.


Traditional nutrition is good - but not always

Traditional nutrition is only good if there is enough of it. If not, the traditional diet is bad. Then protein powder and vitamin tablets do better, especially with children.

It is also good if you are not fat: Anyone who, as an American, remains of normal weight with his traditional food - industrial food and fast food - has a good chance of a gentle death at the age of 80.

And that goes for the traditional diet of every country around the world, from Australia to Cyprus. Those who are not fat are fine with the original diet of their ancestors.
Anyone who is overweight or, beware, undernourished does not live healthy - tradition or not.

© Johanna Bayer


Tweet from Deutsche Welle with video about Gregg Segal's photo project


This entry was published on by Johanna Bayer in The Eating of Others, Found Food. Keywords: poor countries, poverty, Deutsche Welle, Third World, developing countries, food for children, eating culture, fat, healthy eating, healthy eating, health, Gregg Segal, hunger, children, children and eating, child nutrition, malnutrition, overweight, malnutrition, WHO.

The Duden, the highest linguistic authority, defines the word for the fifth taste, "umami". Not. So they don't. This is what it says in the dictionary. is happy to step in - it's a party for us.

A mountain of umami - but what is it exactly?

That we still experience that - we got the Duden!

This compendium of German Beck knives has long deserved to be put on the lid. The opportunity now arises in the culinary field, there are serious gaps, a hit for Millions of students, professors emeritus, journalists and volunteers have been waiting with us, each group for their own reasons.

The Duden was caught on Twitter. There the editors operate an account under “@Dudenverlag” on which German teachers write all kinds of things about “language and learning”, according to the Twitter bio. They are honest, but very funny, send pictures and sayings around and choose a “word of the day” and the “word of the week”. About 22,000 followers are allowed to vote on this on Twitter, the other day the word of the week was “Kabuff”.