Recipe treasures
by guests of the special exhibition "Grass cooks" (2023)
An enthusiasm for the culinary and its preparation was a lifelong theme for Günter Grass, which he took up many times in his novels, poems, drawings and sculptures - for example in the novel The Butt (1977), in which female cooks from different eras of world history play a leading role.
The exhibition focussed on the sensual-artistic design of the culinary in the work of the Nobel Prize winner for literature, who himself was a passionate cook.
In From the Diary of a Snail (1972), Günter Grass dreams of opening a restaurant in Berlin: "There would be everything to eat there that I like to cook and eat myself: Leg of mutton and lentils, veal kidneys on celery, green eel, tripe, mussels, pheasant with vine cabbage, broad beans and suckling pig, pea, fish, leek and mushroom soups, lung hash on Ash Wednesday and a beef heart stuffed with prunes at Whitsun."
During the exhibition, our visitors had the opportunity to enter their own favourite recipes in the "Grass House Cookbook" and thus share their culinary secrets with the public. The result is a unique collection of recipes. Immerse yourself in the culinary diversity that has been created within the walls of the Grass House and be inspired by the creative ideas of our guests. All recipes are available here for you to read and cook.
Many thanks to all those who have contributed their suggestions and thus made this special collection of recipes possible. Your contributions are a valuable part of the exhibition and will be preserved as part of our culinary heritage.
