Fest Cultural Forum

Fest Cultural Forum: “Luxembourg Culinary Traditions ”

Date: Friday, August 9, 2024

Location: Ozaukee Nonprofit Center (2360 Dakota Dr, Grafton, WI 53024) 

Light refreshments and educational materials provided.

NOTE: Presentation recording will be made available to members only in Fall 2024.

• LACS Member Ticket: $30
• Non-Member Ticket: $35

TICKET SALES OPEN JUNE 3, 2024!

Schedule:

9:30 am: Doors Open/Registration with Coffee

10:00 am: Introduction by LACS Staff

10:15 am: “Kuddelfleck, Gromperekichelcher a Judd mat Gaardebounen – The Invention of Luxembourg Culinary Traditions” by Guy Thewes

11:00 am: Break

11:15 am: “The Eating Habits of Luxembourgers in the Past” by Guy Thewes

11:45 am: Question and Answer with Guy Thewes

12:00 pm: Conclusion

Presenter: Guy Thewes, Director of Lëtzebuerg City Museum and Villa Vauban

Biography: Guy Thewes studied history at the Catholic University of Leuven and completed his doctorate at the University of Luxembourg. His dissertation on the supply and financing of the army in the Austrian Netherlands in the 18th century was published by Böhlau in 2012. He was appointed historian by the City of Luxembourg in 1993 and was curator at the city’s History Museum. In addition to numerous exhibitions, he is the author of academic publications in the field of urban, social and military history. Since 2018, he has directed the Lëtzebuerg City Museum and Villa Vauban, the city’s art museum. From 6 October 2023 to 14 July 2024, the Luxembourg City Museum presented a major exhibition on humans and their food under the title “All You can Eat”.

Session One

Title: “Kuddelfleck, Gromperekichelcher a Judd mat Gaardebounen – The Invention of Luxembourg Culinary Traditions” by Guy Thewes

Description: Food plays an important role in shaping collective identities. Luxembourgers are proud of their traditional dishes like Kachkéis, Kuddelfleck, Kniddelen, Gromperekichelcher, Träipen or the famous Judd mat Gaardebounen. Nevertheless, some of the culinary traditions which we think of as very ancient, were in fact introduced comparatively recently. Even many of the “typical” dishes, like the liquid cheese, the cooked beef belly, or the potato pancakes, are also well known in other countries. The presentation explores the process of invention of Luxembourg food traditions through cookbooks and travel guides. Indeed, tourist guides generally all contain a section dedicated to the local “gastronomic specialities”. They respond to the expectations of the tourist who, in an unfamiliar environment, seeks what is typical. If the country has no culinary tradition, it invents one. This was the case of the Grand Duchy in the 1930’s, when tourism boomed for the first time. Similarly, during the inter-war period, national feeling developed, and “national” cuisine was one way of distinguishing itself from neighboring countries.

Session Two

Title: “The Eating Habits of Luxembourgers in the Past” by Guy Thewes

Description: In this second presentation, we look at what Luxembourgers really ate in the past. Based on archaeological discoveries and archival sources, we will try to establish the diet of the population in the Middle Ages and in modern times. However, nutrition remains a difficult subject to pin down, and we can only provide specific insights for certain social categories.

Followed by a Q&A session.

TICKET SALES OPEN JUNE 3 at 7 am CT

Thank You to Our Event Sponsors: 

Madeleine & Roger Dooley

The Michels Family Trust