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„Keine Liebe ist aufrichtiger als die Liebe zum Essen“, sinnierte George Bernard Shaw, Literatur-Nobelpreisträger und Oscargewinner. Es ist eine Liebe, die in der Kindheit erwacht und stetig neu genährt wird.Einen besonderen Platz auf unserer Tafel nehmen Speisen und Getränke ein, die nicht nur köstlich munden, sondern obendrein mundartig erquicken. Und zwar von A wie Absacker, welcher in jeder feucht-fröhlichen Runde einen anderen Namen trägt: Abschiedsachterl, Sundowner, Trollschoppe und weitere. Bis Z wie Zipfel, die in Blau ein fränkisches Original sind. Zu den lokalen Spezialitäten gesellen sich Gerichte, die sowohl wortwörtlich zur Schau stellen, was sie sind, als auch solche, die seltsam, geradezu verwirrend erscheinen. Es ist die Rede von Datsch und Stupperle, von Wädli und Kinderzeh und vielem mehr.
Sylvia Koch grew up in Upper Lusatia (in southeast Germany). She lived in Upper Bavaria and Munich for several years and now lives in the north of Baden-Wuerttemberg. The non-fiction author collects language peculiarities that can be found in colloquial language and in German dialects. Furthermore, she deals with the festivals in the course of the year and the closely related traditional cuisine.
Incidentally, the self-publisher loves to travel - both at home and abroad.
The author gathers her experiences and lost property on her website, and she publishes books on topics that are close to her heart.
She also serves as editor for Katharina Kehl's report "Koma, ein Höllentrip" (it means "Coma, a Hell Trip", but it is only available in German).
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