Oxford Symposium on Food and Cookery Oral History Project
Publisher
Technological University Dublin
Description
Ursula Heinzelmann, born the eldest of three children in Berlin in 1963, has always been interested in food and cooking. She apprenticed as a chef in a Berlin Hotel whose restaurant earned a Michelin star and later ran a restaurant on Lake Constance with her first husband also winning a Michelin star for local, regional, seasonal food, which in the 1980s was avant garde. She trained as a Sommelier in Heidelberg in 1992 and later married her love of wine with cheese before focusing her energy on food writing. Moving back to Berlin with her second husband, an English wine writer, Ursula began to write freelance for the Frankfurter Allgemeine Zeitung and a number of different publications. She published her first book in 2005. Ursula first attended the Oxford Symposium on Food and Cookery in 2003 which she describes as a revelation and where she found her “intellectual home”. Winning the Sophie Coe Prize for writing on food history in 2004 and 2006, she has been involved in the Advisory Board, as a Trustee and as the programmer of the Oxford Symposium for many years. She is currently the author of nine books, numerous articles and in 2008 she won the Prix du Champagne Lanson for her wine journalism in Slow Food Magazine, and since 2017 has been acting as director of the Symposium.
Publication Date
2018
Keywords
interviews, gastronomy, food historians, food, history, oral interviews
DOI
https://doi.org/10.21427/41rb-ce73