Cross-border Cuisine: Food Culture and Heritage in the Euregio

Karin Vaneker

doi:10.61380/978-963-567-084-0-9

January 1, 2025Open Access

Cross-border Cuisine: Food Culture and Heritage in the Euregio

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Key Points

This paper aims to examine the historical and cultural significance of Low German food within the Euregio.
Exploration of historical food practices across borders
Focus on specific heritage foods like Heiβwecken and Mettwurst
Analysis of cultural significance in Westmünsterland and Twente regions
Highlights the rich history of shared heritage foods
Identifies cultural divides in contemporary food practices
Emphasizes regional variations of traditional dishes

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Implication

Exploratory study examines shared and separate Low German food culture in the Euregio, suggesting significant heritage connections.

Abstract

This paper explores the shared past and segregated present of Low German food culture in the Euregio, Europe’s first Euregion. Specifically, it highlights the cross-border history of heritage foods such as Heiβwecken or krentenwegge, Mettwurst or metworst, and M/moos in Westmünsterland (region Westphalia) and the adjacent Dutch region of Twente.

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Cite This Study

Karin Vaneker (2025) studied this question.

synapsesocial.com/papers/6a1537bab5d9c58d83e8c294 https://doi.org/10.61380/978-963-567-084-0-9

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Cross-border Cuisine: Food Culture and Heritage in the Euregio

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Cross-border Cuisine: Food Culture and Heritage in the Euregio

Key Points

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