Cookbook treasure from Austria enriches Dresden culinary archive!

Cookbook treasure from Austria enriches Dresden culinary archive!

The German Culinary Archives in Dresden is enriched by a very special treasure: the extensive cookbook library of the late Austrian gastrosophist Christoph Wagner will be part of this important collection in the future. How tagesschau.de Reportedly, the collection includes an impressive 3,000 works, which include not only cookbooks, but also menus and handwritten notes.

Renate Wagner-Wittula, Christoph Wagner's widow, ceremoniously presented the collection to Thomas Stern from the Saxon State Library - Dresden State and University Library (SLUB) on September 9, 2025 in Vienna. The collection provided will be made accessible to the public and represents a valuable resource for scientific use. SLUB General Director Katrin Stump emphasized that this collection is the first time that a comprehensive inventory from Austria has been incorporated into the archive.

A collection full of stories

The special feature of the collection lies not only in the number of works, but also in their diversity and depth. In addition to traditional cookbooks, there are menus, wine tastings and personal notes that provide insights into test meals and product reviews. Christoph Wagner, who died in 2010, is considered one of the defining figures of the Austrian culinary scene, known as co-founder and editor-in-chief of Gault Millau Austria. He not only revolutionized gastronomy criticism, but also contributed to the popularization of Austrian food culture.

Wagner understood cuisine as a cultural phenomenon and showed great interest in the stories behind the recipes. His work has been published in well-known media such as GEO, Merian and the FAZ, and he also left volumes dealing with the cultural landscapes in Austria. The German Culinary Archives, which was only founded in 2022, has since established itself as one of the largest publicly accessible collections in German-speaking countries.

A central location for research and culinary delights

The SLUB and the Technical University of Dresden (TUD) agree: This collection is a real asset for inter- and transdisciplinary research. It not only serves as a scientific discussion of topics such as culinary art and table culture, but is also intended to be made accessible to the general public. A project by the German Research Foundation will digitally index the holdings and make them available on an online portal so that interested parties and researchers can access the valuable materials free of charge.

The German Culinary Archive also regularly plans events, exhibitions and publications on the topics of nutrition and cuisine. The aim is to establish itself as a central actor for research, teaching and knowledge transfer in society. SLUB announced that in the future the collection will not only contribute to scientific work, but also to the general culture of enjoyment.