Austrian chancellor Sebastian Kurz, the shooting star of Europe's political right, is in Berlin today and yesterday (June 12-13). His official meeting with German counterpart Angela Merkel will cover questions of European policy – but outside the meeting rooms, his visit will serve to reignite a fundamental debate about the future of German politics. For many German conservatives, Kurz embodies everything they want their party to become once Merkel is gone, which likely will by 2021 at the latest. They look with disdain at the way Merkel has moved the German Christian Democrats (CDU) into the political centre during the last decade, a decision many blame with creating the vacuum on the political right that is now being filled by the anti-immigrant Alternative fur Deutschland (AfD). Inspired by Kurz' success in Austria's 2017 general elections – where he led his conservative Austrian People's Party (OVP) to the right and to victory – German conservatives now call … [Read more...] about [Opinion] Following Austria’s Kurz will not save German conservatives
Traditional german recipes
Barely a month goes by without a food controversy igniting on social media. In 2016, Jamie Oliver angered the Spanish after "destroying" a paella recipe; a year later, Italians raged when Nigella Lawson included cream and white wine in a carbonara; and let's not get started on Nadiya Hussain's Bolognese pie. Clearly, Britain's celebrity chefs cause plenty of offence on the continent when attempting new versions of traditional food. But now the tables have turned. When The New York Times published a recipe for a Dutch Baby on the weekend, the Twittersphere over here went mad. Why? It's too close to one of our most cherished dishes - the Yorkshire pudding. The recipe, by esteemed American food critic Florence Fabricant, consists of eggs, flour, milk, butter, sugar and nutmeg - not too far from a Yorkie, then. Fabricant describes the Dutch Baby as a "large, fluffy pancake" that is "excellent for breakfast, brunch, lunch and dessert any time of year." … [Read more...] about Have Americans re-invented the Yorkshire pudding as the ‘Dutch Baby’?
Israeli prime minister Benjamin Netanyahu has thrown his support behind Donald Trump after he pulled the US out of the Iran nuclear deal. Mr Netanyahu, who has been a leading critic of the deal between the West and Iran, had earlier said it must be “fixed or nixed”. Speaking moments after Mr Trump had finished his address in Washington, the Israeli leader said the current deal was “a recipe for disaster, a disaster for our region, a disaster for the peace of the world.” Read more Trump and Netanyahu could fall into a war with Iran Netanyahu's performance shows why Iran nuclear deal needs to remain Netanyahu's PowerPoint presentation was a waste of time He said: “Israel has opposed the nuclear deal from the start because we said that rather than blocking Iran’s path to a bomb, the deal actually paves Iran’s path to an entire arsenal of nuclear bombs, and this within a few years’ time. “The removal of sanctions under the current … [Read more...] about Iran nuclear deal was ‘recipe for disaster’, says Netanyahu after Trump pulls US out of agreement
I often think that there is no real verbal compliment that can honestly be paid to food, at least at the time of eating; anything more than a greasy thumbs-up and a quick smile in between chews betrays itself as empty words, and really the rhythmic clink of cutlery on crockery under a sort of silent hum of concentration is the best response of all. Whatever compliment is paid though, however much your eaters enthuse and ask you for the recipe, the time spent eating and the joy elicited never seem quite commensurate to the time invested in cooking. All those hours of chopping and slicing and pounding, of braising, boiling and whipping – and that’s just the hands-on part. Think of the time spent fermenting, brining, drying, ageing, the time catching and landing the mackerel, digging and planting and sowing; think of the life the rabbit lived, months or even years before anyone thought of shooting or trapping it. Then, of course, there are the recipes, the stories that … [Read more...] about Thom Eagle on recipe ownership, food compliments and the lack of native ingredients
The sweet, warm fragrance envelopes you as soon as you walk through the door. Hidden in a courtyard from the busy street, the Kuchentratsch cake shop entices you in. Just beyond the counter, the doorway to the expansive kitchen stands open, affording a view to the bakers hard at work. Despite the size and industrial fittings of the bakery, you could imagine you’ve called in at your granny’s. The bakers here are all over 65. Brought into being as a start-up by Katharina Mayer – who, in her 20s, is far from pension age – Kuchentratsch (translation: cake chat/gossip) is not simply a bakery. It’s also a social enterprise and thriving experiment. As an answer to the question “What kind of society would I like to live in when I’m old?”, the company was established to give pensioners the opportunity for suitable employment that also puts much-needed extra funds in their coffers. “I started by asking myself, ‘Where can you get a … [Read more...] about The Munich startup trying to tackle old-age loneliness through Oma’s baking