Black Forest, Germany
The Black Forest in southern Germany, famous for its gateau and cuckoo clocks, is actually a land of small farmers and foresters. Like traditional rural communities everywhere, nothing is wasted.In this episode, Elisabeth Luard is shown how to make the regional onion tart, apple tart and also spätzle by both the traditional method and a more modern way. As in many communities of small farmers, nothing goes to waste; the farmers have the right to make schnapps, often from fermented apple and pear mash, and after the distillation, the left over mash goes to feed the cows. The Black Forest is also famous for its sausages, hams and other pork products, and Elisabeth visits a 300 year-old family pork business. The winters there are long and snow-bound, so traditional skills like wood-carving and black-smithing are preserved. Of course, Germany is famous for its drinking songs and its beer, so the episode ends with a song, a beer and a chaser of schnapps.
More from Season 1
Episode 1
Mull, Scotland
After looking at the fundamentals of peasant cookery and traditions, Elisabeth Luard goes on to describe the cookery and traditions on the Scottish island of Mull in the Inner Hebrides, which was her home for many years.
Episode 2
Andalucia, Spain
For a number of years, Elisabeth Luard lived with her young family in Andalucia in Southern Spain.This second episode of "The Rich Tradition" series follows her as she revisited Andalucia, with its traditions of fiestas, dating back in many cases to before the beginning of the Christian Era and its cuisine based on local produce and influenced by the centuries of Moorish rule.
Episode 3
The Ruthines, Czechoslovakia
The Ruthines—also spelt Ruthenes—are an ethnic minority originally from the Ukraine who became stranded in north-east Czechoslovakia—in what is now Slovakia—at the time of the break up of the Soviet Union. The Ruthines have succeeded in maintaining their culture, their language and their traditions, with their livelihood dependent on small holdings as sheep farmers and on wood-cutting.
Episode 4
Mediterranean seafood
For the whole of human history in Europe, the Mediterranean Sea has been a major source of food for the peoples round its shores. This remains as true today as ever, in spite of the threats of over-fishing and the introduction of alien species. In this episode, Elisabeth Luard visits Mediterranean ports in Italy and France. This episode begins with Elisabeth Luard spending time with the crew of a fishing boat in San Remo, in north Italy near the border with France, and sharing their meal of spaghetti with cuttle-fish, tomato and peas, and fried small fish. She then goes to Murano near Venice, where she visits a restaurant to share the staff meal of fresh sardines and salad before being shown how to make the region's favourite dish of Spaghetti alle vongole. The episode ends with Elisabeth in Marseille learning how to make the iconic Bouillabaisse.
Episode 5
Provence, France
Provence in south-eastern France, where Elizabeth Luard also spent time with her young family is well known for it's local culture and traditions. The region is rightly proud of it's history, traditions, cuisine and wines. This episode begins with Elisabeth Luard shopping in the market in Vaison la Romaine for cheese, vegetables, spit-roasted rabbit and quails, and local saucisson for lunch, and visits a traditional bakery, and an olive oil producer in Nyons. She goes to Arles for the Festival of St George. Finally she learns how to cook shoulder of lamb with épautre (spelt) from an innkeeper friend.
Episode 6
Holland
The Netherlands is most famous for its windmills, tulips and Edam and Gouda cheeses, but there is much more to Dutch culture and cuisine as Elisabeth Luard discovers. Elisabeth Luard's trip begins with a visit to a family living in a houseboat to share their traditional Hutspot. She then visits a miller grinding wheat for sale to a baking co-operative, and one of the oldest Genever distilleries in Holland. An interval to sample a Dutch favourite, raw new herring, is followed by a visit to a cheese making co-operative in Gouda and then to a friend to learn how to make spice cake. Finally, having been fitted with clogs, she learns how to make brown beans with soured milk sauce, a dish so traditional that it is the subject of a traditional dance.
