Eating and food are everyday issues for us. Engaging pupils from school together with my colleague Katharina Graf, we analyzed recipes with an eye on the cooking knowledge
required for their realization: Who can cook which dishes? What knowledge is needed to
cook? Can cooking succeed in the sustainability triangle between ecology, economy, and
society? It was exciting to discuss these issues with participants, and we hope that we have aroused their appetite for the discipline of cultural anthropology.