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Dedicated carvers? Waiters on horseback? Vegan nuns? It's all in 'Beyond Bratwurst'
Dedicated carvers? Waiters on horseback? Vegan nuns? It's all in 'Beyond Bratwurst'

A new book on the history of German food arrived in my mailbox the other day. Not exactly the stuff of summer daydreams. Nevertheless, I picked it up, poured a glass of Riesling and started leafing through it. Before long, I was hooked. For example, In “Beyond Bratwurst: A History of Food in Germany,” I read that while it was traditional from the 13th century onward for people to carry their own personal knives for use at the table, there was usually a dedicated trancheur, or carver, who would cut up roasts, following a highly elaborate technique, working in full view of the guests at the table. Sounds to me like this could be the next big trend in dining in this century as well, given...

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