The Gasthaus / Das Gasthaus
A Place to Call Home
With numerous colour photographs
A long table made from solid wood, floorboards, benches along the walls, wood cladding and a tiled stove, hosts who know their guests and who give them a feeling of comfort – that is the soul of the German Gasthaus, a type of inn or tavern. This is a place where sociable companionship is important no matter what happens in the outside world.
Erwin Seitz introduces individual Gasthäuser rich in tradition and from its history develops a typology of the...
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A long table made from solid wood, floorboards, benches along the walls, wood cladding and a tiled stove, hosts who know their guests and who give them a feeling of comfort – that is the soul of the German Gasthaus, a type of inn or tavern. This is a place where sociable companionship is important no matter what happens in the outside world.
Erwin Seitz introduces individual Gasthäuser rich in tradition and from its history develops a typology of the Gasthaus that includes the modern Gasthaus of today: the Gasthaus as a symbol of how times change, a place from the pre-industrial age for the post-industrial society, a sign of changed lifestyles – steeped in tradition but still open to new impulses.
»Erwin Seitz believes: [The Gasthaus] will be back. On his way to prove this, his equally mouth-watering and deeply historical account passes through all the stops: from monasteries to Renaissance establishments with detours to Grand Hotels and Apfelwein taprooms. Beautiful, knowledgeable and cosy.« der Freitag
»Erwin Seitz believes: [The Gasthaus] will be back. On his way to prove this, his equally mouth-watering and deeply historical account passes through all the stops: from monasteries to Renaissance establishments with detours to Grand Hotels and Apfelwein taprooms. Beautiful, knowledgeable and cosy.« der Freitag
2021, 136 pages
Persons
Erwin Seitz
Author
Erwin Seitz, born in 1958, trained as a butcher and chef. After that, he studied German philology, philosophy and art history in Berlin and Oxford. Seitz lives in Berlin, where he works as a journalist, author and food critic. He teaches Food Management at the University of Heilbronn.
Erwin Seitz
Author
Erwin Seitz, born in 1958, trained as a butcher and chef. After that, he studied German philology, philosophy and art history in Berlin and...
© Joachim Zimmermann
OTHER PUBLICATIONS
Latest first
Year of Publication: 2022
Erwin SeitzYear of Publication: 2022
Unter den Linden
Unter den Linden is considered the most famous street in Berlin. The metropolitan boulevard leads from the present into the past and points to the future.
This book tells the story of the »Linden«: of the promenade’s creation, its transformation into a metropolitan boulevard, of the heyday during the Enlightenment, Classicism, Romanticism, Biedermeier, the beginning...
Year of Publication: 2018
Erwin SeitzYear of Publication: 2018
Cooking in Accordance with Nature
Char on buckwheat risotto with »Bergkäse«; quail on beluga lentils with elderberry cream; saffron curry with mango and pistachio – Erwin Seitz combines fresh ingredients, light fonds, slightly acidic components and fruity notes into a European-Mediterranean style. These simple basic recipes invite you to create individual combinations depending on region and season and to prepare a delicious...