Swabian Culinary Traditions Meet Internationality: Cooking Event at the Faculty of Life Sciences

A taste of Swabian home to take away: Under this motto, students Lea Jostes and Pia Herold from the "Food, Nutrition, Hygiene" (LEH) program organized a special cooking event for our international students at Albstadt-Sigmaringen University on Friday, March 27.

Cultural Exchange Through Food
To foster intercultural dialogue and make our international guests' stay in Sigmaringen unforgettable, classic regional dishes were prepared together. Whether it was Spätzle, Maultaschen (Swabian ravioli), or Apfelküchle (apple fritters), the goal was to build a bridge to Swabian culture—creating memories that will last long after their time at the university.

This event was more than just a social gathering; it directly reflected the academic standards of the faculty. As the centerpiece of the project, Jostes and Herold developed the professional recipe book "Swabia on a Plate". The project focused on both culinary tradition and scientific application:

Nutritional Analysis: Every recipe was analyzed for its nutritional content.
Nutri-Score: The official Nutri-Score was calculated for each dish to provide better dietary guidance.
Scientific Foundation: Ingredients and preparation methods were selected according to modern nutritional science standards.

With the "Swabia on a Plate" recipe book in hand, our international students can now bring Swabian cuisine to their home countries and share these traditions with their families and friends. We are proud of this dedicated project, which demonstrates how applied science and cultural integration go hand in hand within the AEL and LEH programs.

As always, the event was perfectly hosted, initiated, and supported by Dr. Conny Bast from the International Office, ensuring a seamless and welcoming experience for all participants, in close cooperation with Prof. Astrid Klingshirn, the International Coordinator for the B.Sc. Food, Nutrition & hygiene.