"A book the color of milk snow, wrapped in an uncoated paper cover, carries risks, especially in the kitchen, where a drop of parsley puree can leave as indelible a mark as a pinch of carrot powder," it says in the footnotes of this publication. A book that approaches cooking not only with practical tips for the mere craft, but also as a sensual pleasure, as an opulent visual experience of a cultural practice: the extraordinary power of "Kulturtechnik Kochen" lies in this mixture. As a reflective production, the work from Schwabe Verlag combines numerous essays, recipes and photography by Christian Werner to create a multi-layered work of art.
In search of culinary traces
The book was edited by media scientist Markus Krajewski, who, together with artist and cook Margaretha Jüngling and photographer Christian Werner, went on a historical search for clues: "The mission: Alimentäre Augenlust", as the introductory chapter puts it.
Their journey takes them in four stages from Switzerland to southern Italy, where they reconstruct a baroque show meal near Naples - not as a museum, but as a poetic and precise reinterpretation. The recipes, 18 in total, are inspired by historical sources, but always interpreted with a contemporary perspective. Jüngling succeeds in making the culinary past tangible without lapsing into nostalgia. This is complemented by Krajewski's clever essays, which describe cooking as a cultural technique - as a practice of repetition, transformation and representation.
Academic cookbook with finesse
The fact that this book is not only convincing in terms of content, but also sets new standards in terms of design, was recently officially recognized by the Stiftung Buchkunst: "Kulturtechnik Kochen" was named one of the "Most Beautiful German Books". Among other things, the jury praised the formal rigor and typographical clarity that lends the book a remarkable calm - despite its visual opulence. Particularly noteworthy is the finely balanced typography, for example on the cover, where the serif font is combined with a laminated photo card, as well as the large-format layout with generous white space and the special materiality. "When the publisher speaks of an 'academic cookbook', we are happy to agree, although this underplays the obvious pleasure in the book design: the volume surprises with a historical illustration on the endpaper and a wittily staged postscript as a modern counterpart," says the jury's statement.
Alimentary eye candy
"Picture by picture, bite by bite, footnote by footnote": Jörg Schwertfeger is responsible for the design, supported by Mario Naegele - a duo that succeeds in masterfully combining historical references and contemporary book art. The photographs by Christian Werner, who captures the dishes in dark, almost painterly compositions, reinforce the impression that this is not a classic cookbook, but an artistic reflection on seeing, desiring and representing.
"Kulturtechnik Kochen" is therefore a rare example of a book that is equally convincing in terms of content, design and feel - a work that shows what is possible when different disciplines come together with the highest standards. For anyone interested in book design, cultural history and the sensual dimension of food, this book is a feast. And of course there is no shortage of actual enjoyment: from recipes such as "Leek, bean and shiitake ragout" to the Tuscan "Courgettes, almonds and mint", there is something for every taste ...
Order "Kulturtechnik Kochen" here on the Schwabe publishing website
Click here for the portfolio of Christian Werner
You can find the website of graphic designer Jörg Schwertfeger here
Over the summer vacations, we will be presenting selected titles from the "Most Beautiful German Books 2025" list on the Grafikmagazin- books that set standards, stimulate discussion and celebrate the creative diversity of the medium. You can discover all the titles on the Stiftung Buchkunst website here .
