Berlin memories packaged in sausage skin

Svenska Dagbladet reviews Björn Werner's new book, "Den tyska maten: från schnitzel till sauerkraut," presenting it as a culinary journey intertwined with personal memories of Berlin. The review frames Werner's endeavor as a commendable effort to revive German dishes that have been overlooked in Sweden, suggesting that embracing this cuisine could enhance the Swedish dining experience.

The publication highlights Werner's attempt to connect German food with the unique atmosphere of Berlin, a city that holds a special place for many. The reviewer, Lina Lund, posits that incorporating more German dishes into Swedish diets could lead to greater culinary satisfaction, likening the flavors to a comforting 'Christmas Eve' experience.

From a Swedish perspective, this review champions the idea of cultural exchange through food. It suggests that Sweden, perhaps too focused on its own culinary traditions, could benefit from exploring and integrating the rich heritage of its neighboring countries. Werner's book serves as a bridge, not just between Sweden and Germany, but also between the past and the present, urging readers to reconsider the potential of German cuisine beyond its most common associations like schnitzel and sauerkraut.