Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Switzerland a country whose gastronomic map has no capital, as Eva Maria Borer (1965) pointed out. Swiss cookery traditions are preserved in five different languages (French, German, Italian, and Switzerdeutsch, plus Romansch) and the 23 cantons of this mountainous and pastoral country. Many of the dishes commonly encountered correspond very closely to ones found in France, Germany, and Italy. However, the cuisines of Switzerland do have their own individual characters and are collectively distinguished by a certain emphasis on cheese cookery and an interesting range of baked goods.