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Swiss Cuisine

A selection of articles related to swiss cuisine.

Original articles from our library related to the Swiss Cuisine. See Table of Contents for further available material (downloadable resources) on Swiss Cuisine.

Ostara - The Vernal Equimox
ABOUT OSTARA | RITUAL | FOODS | REFERENCES ABOUT OSTARA Ostara (pronounced Oh-star-ah) is also called Eostre, Easter, Vernal Equinox, Spring Equinox, and the First Day of Spring. This is the time of year when day & night are equal, and heralds the return of...
Holidays >> Ostara
Tarot Cards Overview
Tarot is made up of four suites of regular playing cards, each having 14 pieces of cards. What distinguishes a deck of tarot cards from conventional playing cards is a single card called the Fool.
Divination >> Tarot Cards

Swiss Cuisine is described in multiple online sources, as addition to our editors' articles, see section below for printable documents, Swiss Cuisine books and related discussion.

Suggested News Resources

This Trio Is Remaking Swiss Cuisine, One Pig at a Time
It's the middle of night and I am in Switzerland's French-speaking region of Fribourg, waiting to meet an eccentric apple cider producer named Jacques Perritaz.
Utzurrum: Of Swiss cuisine and global wines
WELCOME back to Cebu, if only for a few days, Hans Hauri, lovely wife Bo and twin sons, Austin and Morgan! It was more than 10 years ago when Mr. Hauri, a genuine Swiss hotelier and the best (in my book!
Food Festival comes to schools as students get taste of Swiss cuisine
Food Festival comes to schools as students get taste of Swiss cuisine. Pupils at The Priory School get involved in cooking at the school as part of the Christchurch Food Festival Education Trust programme.
Swiss Cuisine Favorite is a Risk Factor for Campylobacter Infections
Meat fondue with chicken is one of the primary risk factors for a campylobacter infection in Switzerland in winter, a new study shows. At the end of each year, the reported case numbers of this severe intestinal infection increase in Switzerland.
Carving up a new direction for Swiss cuisine
Our small table is groaning with food. Velvety tripe stew, a potato and cumin terrine swimming in cream, smoked local trout, shaved cheese and dried meats. Dish after calorific dish is brought out for a food tasting by Philipp Mosimann.

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