SAVE the DATE International final conference of the EU “Creative Europe” project “CulHerCis22”: Culinary heritage of the Cistercians
26. September - 28. September
SAVE the DATE: September 26 – 28, 2025
International final conference of the EU “Creative Europe” project “CulHerCis22”: Culinary heritage of the Cistercians
Paris – London – University of Salzburg
History
UNIPARK NONNTAL
ERZABT-KLOTZ-STRASSE 1
5020 Salzburg, Austria
Registration: beate.roedhammer@plus.ac.at
Conference program
Friday, 26.09.2025
1.30 p.m.: Registration
14.00: Greetings:
14.30: Opening lecture: Winfried Schenk, Agricultural production and cultural landscape in the solar age under feudal conditions
15.30 hrs: Coffee break
16.00 PANEL 1: APPROACHES TO THE CISTERCISTS
Alexandra Baier, Cisterscapes: Monastic landscapes as European cultural heritage. Milestones and perspectives of transnational cooperation.
Iva Adámková, Recipes and Rhetoric: Bernard of Clairvaux and Contemporary Monastic Issues.
Andreas Gamerith, Zwettler Tafelfreuden. Staging Cistercian table culture using the example of Zwettl Abbey.
17.30: Evening lecture: Gerhard Ammerer, Speis und Trank im urbanen Raum. The culinary history of Salzburg in the early modern period
19.00: Dinner Culinary Heritage of the Cistercians Venue: University of Salzburg, Unipark Nonntal, Erzabt-Klotz-Straße 1,5020 Salzburg HS Agnes Muthspiel (UNIPEG0.003)
Saturday, 27.09.2025
9.00 am: PANEL 2: CULINARY HERITAGE OF THE CISTERCIANS
Michael Brauer/Verena Deisl, The culinary heritage of the Cistercians between asceticism and accommodation
Michael Brauer/Verena Deisl, The culinary heritage of the Cistercians between asceticism and accommodation
Fr. Aloysius M. Zierl OCist, A cookbook from the Heiligenkreuz Abbey kitchen from 1925
Gerald Hirtner, Bread as the foundation of a Benedictine community
10.30 a.m.: Coffee break
11.00 a.m. PANEL 3: CULTURAL HERITAGE AND COMMUNICATION
Michael Brauer/Verena Deisl, Cistercian cuisine in the context of events
Martina Schutová, The Cistercian Culinary Heritage as a Theme for Educational Programs
Dirk Gotzmann, Approaches to culinary landscapes
12.30 p.m.: Lunch break
1.30 pm: Keynote: Stefan Issig, book presentation on the culinary culture of the Cistercians
14.30 WORKSHOPS
WS 1: Matthias Gebauer, Nutrition in the museum
WS 2: Inge Gotzmann/Dirk Gotzmann, Intangible cultural heritage of monasteries: passing on knowledge and skills
WS 3: Tomas Pleva, 3D Visualization (max. 14 participants; English)
WS 4: Marlene Ernst/Katharina Zeppezauer-Wachauer: Dealing with historical recipes (terms, ingredients, modern interpretation)
15.30 hrs: Coffee break
16.00 hrs: Continuation of the workshops
17.00: Presentation of the results from the workshops; final discussion
Followed by dinner (self-paying)
Sunday, 28.09.20259.00 Excursions (Spiritual Salzburg/Culinary Salzburg)
Registration for the conference and further information:
Beate Rödhammer, beate.roedhammer@plus.ac.at, Tel. 0662-8044 4777
