Germany · Fishing craft; Food craft; Baden heritage
Bodenseefelchen — Fischerei am Bodensee
The net fishing tradition for Bodenseefelchen (Lake Constance whitefish, Coregonus lavaretus — a glacial relic fish unique to Alpine lakes) in the Bodensee (Lake Constance) — one of Germany's oldest continuously documented fishing traditions, with the Bodensee fishing guilds recorded from the medieval period and the specific Felchen net-fishing technique regulated by the international Bodensee fishery commission covering Germany, Austria, and Switzerland. The Berufsfischer reads the correct net setting depth through a water-temperature-and-light-level combined assessment that determines where the Felchen thermocline school is currently located.
Risk level: Critically Endangered · Not listed; Bodensee fishing heritage is on the German and Swiss national heritage inventories
The artisan fish smoking tradition of Hamburg — the cold and hot smoking of eels, salmon, and herring in traditional Räuchereiöfen (smoking ovens) using specific North German hardwood combinations (beech and alder), whose smoke character…
The basketry tradition of the Spreewald (Spree Forest) — the Sorbian cultural landscape of rivers and channels south of Berlin, where the specific flood-irrigation agriculture created a basket-carrying culture that made the Spreewald…
The wood carving tradition of the Black Forest — producing the characteristic carved figurines, reliefs, and decorative objects whose subject vocabulary (hunters, Black Forest farmers, animals of the forest, religious figures) is closely…
The making of Thüringer Rostbratwurst — the fresh sausage grilled over charcoal that is Thuringia's most celebrated food tradition and one of Germany's oldest documented sausage recipes (first recorded 1404, the same year as the Aachen…
The curing and cold-smoking of Schwarzwälder Schinken — the Black Forest ham that is Germany's most internationally recognized charcuterie product, protected by IGP since 1997 and requiring cold-smoking exclusively with Black Forest fir…
A contemporary German studio practice associated with Lydia Hirte in Dresden, in which cardboard is cut and drawn into sculptural wearable forms through tension, bending and the material's resistance.
The Cornish pasty making tradition — specifically the hand-crimping technique that seals the characteristic D-shaped pastry case containing beef, potato, swede, and onion.
The Chimay Trappist cheese making tradition at the Abbaye Notre-Dame de Scourmont — one of the six Belgian Trappist breweries (CRAFT-1395) that also produces cheese, whose characteristic washed-rind cheeses (Chimay Rouge, Or, and Blanche)…
The Ardennes ham curing tradition — the dry-salting and cold-smoking of the distinctive Walloon cured ham whose specific combination of dry salt cure, cold smoking over beech and oak, and extended drying in the Ardennes forest air produces…
The wine making tradition of Lavaux — the terraced vineyard landscape on the north shore of Lake Geneva between Lausanne and Vevey, a UNESCO World Heritage site (2007) whose 2,000-year-old terraces produce some of Switzerland's finest…
The Belgian witloof (endive) forcing tradition — the two-stage cultivation process that produces the characteristic pale yellow-white chicory heads (chicons) from chicory roots forced in darkness and warmth, a technique accidentally…
The making of Emmental AOP — the original holed Swiss hard cheese whose name has become generic worldwide for holed cheese but whose authentic AOP version is made exclusively in the Emmental valley and surrounding areas of Canton Berne.