Organisation logo

Dunedin UNESCO City of Literature

Savoir Faire


Contents

Chestnut Soup Ingredients

A BOOKING AT THE CITIES OF LITERATURE TABLE

by Dunedin UNESCO City of Literature

Visit this article
Harbour Cone in Cloud

Foreword

by Mayor Dave Cull, Dunedin UNESCO City of Literature

The 2016 UNESCO Creative Cities Forum revolved around food. Naturally – the host city, Ostersund, is a City of Gastronomy. Although unable to attend personally, I felt there was an opportunity – even an obligation, under the circumstances – for the Cities of Literature to pay respects to gastronomic traditions, especially those of our home regions. 

Visit this article

Östersund, UNESCO City of Gastronomy

by Christina Hedin

It is late April or early May and the thick ice from Lake Storsjön is breaking up.

Visit this article
Irish Stew

Irish Stew

by Dublin, Ireland

Visit this article
Adrian Woodhouse, Graeme Downes and Richard Mitchell

Bird Dog - Song, Drink, Food

by Dunedin, New Zealand

It’s late 2016 and two 40-something males, whose formative years were filled with the heady melodies of the 1980s “Dunedin Sound”, reminisce over times gone by: times filled with the innocence of youth, the newness of everything and the coolness of grunge. This was the inspiration for the Bird Dog Hot Dog.

Visit this article
Bird Dog Beer and Hot Dog

Tītī Hotdog with Horopito Pickled Onions and Mānuka Smoked Chilli Relish

by Dunedin, New Zealand

Visit this article
Roasted Sardines

Roasted Sardines

by Granada, Spain

Strange calluses are suddenly appearing on my hands and feet, said the young boy, seated at the table in the dark kitchen, flooded with the smoke of the roasted sardines.

Visit this article

Crankshafts Don’t Cry. Jojo’s First Case

by Heidelberg, Germany

An excerpt from the book by Hans Dölzer

Visit this article
Chestnut Soup Ingredients

Chestnut Soup

by Heidelberg, Germany

Chestnuts are well known as a roasted snack at fairs and as stuffing for poultry. They are also suitable for a creamy autumn soup. It is strongly advisable not to use unpeeled chestnuts, because peeling them is a miserable business. They can be bought peeled and vacuum-packed.

Visit this article

Christmas Canapés

by Heidelberg, Germany

An excerpt from the biography Hilde Domin, Dass ich sein kann, wie ich bin, by Marion Tauschwitz.

Visit this article
Czeslaw Milosz 

A Confession

by Krakow, Poland

A poem by Polish poet, Czesław Miłosz 

Visit this article
Strawberry Jam in Jars

Strawberry Jam

by Krakow, Poland

Visit this article
Primož Bregar, scenography: Klemen Košir

The Forgotten Rye

by Ljubljana, Slovenia

If there were ever a grain that reflected the character of the Slovenian countryside throughout its long history of self-sufficiency, that grain would definitely be rye.

Visit this article
Klemen Košir

O’Ryelly

by Ljubljana, Slovenia

Aromatic round rye loaf with kefir starter

Visit this article
Nottingham, October 2016: Goose Fair rides and one of the many mushy pea stalls

Nottingham and Mushy Peas

by Nottingham, England

The recipe that captures the spirit of Nottingham people best is Mushy Peas with Mint Sauce, a recipe long associated with Nottingham’s famous Goose Fair.

Visit this article
Claire Fisher's Mushy Pea Stall, Victoria Market, Nottingham

Mushy Peas and Mint Sauce

by Nottingham, England

What accounts for the enduring popularity of mushy peas and how do you cook them? 

Visit this article
Pálenec (roasted sprouted green peas)

Pálenec (Roasted Sprouted Green Peas)

by Prague, Czech Republic

from Eighty-fourers (Osmačtyřicátníci, 1924) by Jindřich Šimon Baar

Visit this article
Audur Ava Ólafsdóttir

Butterflies in November

by Reykjavik, Iceland

An excerpt from the book by Ava Ólafsdóttir

Visit this article
Rice Pudding

Extremely Thick Rice Pudding with Cinnamon Sugar

by Reykjavík, Iceland

Icelandic rice pudding comes in a few different variations, all of which are served warm. Two of the most common are a thin gruel and a thick porridge. The recipe here refers to the latter.

Visit this article
Illustration

Oblomov

by Ulyanovsk, Russia

An excerpt from the novel by Ivan Goncharov

Visit this article
Baked Pie of Yeast Dough

Baked Pie of Yeast Dough

by Ulyanovsk, Russia

You can bake a pie with anything – meat, liver, fish and rice, cabbage, rice and eggs, mushrooms.

Visit this article