About the Author

Dear Reader,

Hi, I’m Arnim von Friedeburg.

Think of me as a lifelong, well-seasoned, “professional foodie.” For more than forty years, I’ve spent my days (and plenty of late nights) preparing, producing, tasting, talking about, delivering, eating, researching, evaluating, and enjoying food, across cultures, countries, and continents.

I grew up in and around Cologne, in the heart of the Rhineland. My mother—an extraordinary home cook—came from Siebenbürgen (northwest Transylvania) in today’s Romania; my father was born in the North Sea port of Wilhelmshaven. So, my comfort foods range from Austro-Hungarian favorites like Kartoffel Tukana to Northern German classics like Pear-Bean-Bacon to hearty dishes of the Rhineland—think Sauerbraten or blood sausage with onions and hot mustard.

My professional path led me to the place where food, business and storytelling meet. Aspiring to become a musician and songwriter as a teenager, I financed the acquisition of guitars and sound equipment by selling ice cream at a local kiosk and waiting tables at hotel restaurants. That led to an apprenticeship in hotel management at Munich’s prestigious luxury hotel “Vier Jahreszeiten” Kempinski where I learned to love the arts and crafts of the “haute cuisine” culinary and hospitality profession. I progressed with managerial positions at luxury hotels, restaurants and catering firms and obtained degrees in communications and business at Boston University and the Wharton School, respectively. Even at the universities, I remained a “food nerd,” writing about “The Role of Ethnic Restaurants in Intercultural Communication” and the privatization of agricultural fertilizer factories in Bulgaria.

The career path continued in my thirties and forties with managing global food brands (among them Knorr, Hellmanns, McCormick) in the UK and the U.S. and representing Germany’s food and agricultural industry in Washington DC as the head of a non-profit organization sponsored by the German government. When that organization lost its funding, I purchased the assets of the US subsidiary and struck out on my own in 2010, becoming an entrepreneur and owner of a small food-business. And I still play the guitar and write songs.

Today’s hyper-charged food world is dominated by news (and misinformation) about what is healthy and what is not, ultra-processed foods, alternative meats, obesity and GLP-1 pharmaceuticals. What gets lost in the shuffle is the knowledge and appreciation of the craftsmanship, quality, variety, heritage, and nutritional values of regional cuisine and century-old culinary traditions. This is especially true for “German foods” which is too often perceived inside Germany and outside Europe as high caloric fare, centered on beer, pork knuckles, sauerkraut, dumplings, Oktoberfest and Christmas markets.

This is why I launched germanfoods.org: to preserve and explain the best of Germany’s rich, historic body of recipes and culinary culture—even as it evolves; highlight the healthy and nutritious side of the “Central European” cuisine; connect with German-food enthusiasts around the world; and spark curiosity among younger audiences.

While most of the stories and recipes come from my own feather and ink, I’ve been supported and critically evaluated by my wife, children, associates, and contributing writers, editors, and technical experts (you’ll find them credited here). We keep on going, collecting local recipes from a number of sources, pair them with authentic ingredients available in North America, and weave in the history, customs, legends, and trends that bring those dishes to life.

This website is truly independent — no corporate owners, advertisers, or government agencies pulling the strings. To cover the costs, we rely solely on the income from our online shop The Taste of Germany.com. If you’d like to support what we do, a purchase—or a donation—will make a real difference.