Denis Scheck & Eva Gritzmann: Leibspeisen.

September 10, 2026, Thu., 7:30 p.m.
Denis Scheck & Eva Gritzmann. Favorite Dishes:A Culinary Biography of Germany. (Insel Verlag)
With numerous illustrations by Torben Kuhlmann
Author reading and discussion as part of the “New German Literature” series

Whether it’s green sauce or trout à la bleue, Maultaschen or Sauerbraten, asparagus with morels or Baden-Baden saddle of venison, Baumkuchen or Heligoland lobster—German cuisine can be as diverse as it is delicious! And this is true from east (Leipziger Allerlei) to west (Himmel un Ääd), from north (Rote Grütze) to south (Kässpätzle), along and across religious and traditional boundaries, and strongly influenced by various migration movements—just think of Königsberger Klopse, pizza, döner, gelato italiano, or phô & Co. 

Eva Gritzmann and Denis Scheckcelebrate the favorite dishes that have been with us since childhood and recount the great moments of the culinary republic, such as the invention of Toast Hawaii, the market launch of the first German frozen pizza, and the egg battle at the Viktualienmarkt. And they don’t shy away from speaking uncomfortable truths. From the founding of the Federal Republic in 1949, when times were still lean, through the food boom of the 1950s, the first wave of internationalization in the 1960s and 1970s, right up to the present day,*Leibspeisen*paints a portrait of the Federal Republic —and tells the stories behind its national dishes, customs, and most famous restaurants and chefs.

Eva Gritzmann and Denis Scheck will present the book at the Heine Haus.

Eva Gritzmannwas born in Freiburg in 1965. After completing a banking apprenticeship, she studied business administration and medicine and earned a Ph.D. in medical psychology. Together with Denis Scheck, she has published several books—most recently*Kafka’s Cookbook*(2025). Gritzmann lives in Stuttgart.
Denis Scheckwas born in Stuttgart in 1964. He studied German language and literature, among other subjects, became one of Germany’s best-known literary critics, and has for years sought to bridge the gap between literature and cuisine through numerous events and publications. Together with Eva Gritzmann, he has published*Sie & Er: Der kleine Unterschied beim Essen und Trinken*,*Solons Vermächtnis*, and*Kafka’s Cookbook*.