(Video only available in German)

“Fremdes in Kochbüchern” (“Otherness in Cookery Books”): Christoph Bläsi (Johannes Gutenberg University of Mainz) and Edith Blaschitz (Danube University Krems) are researching the processes involved when “foreign” foods are assimilated into German-language cookery books. For this, the DNB is providing a corpus of approx. 6,000 authentic digital cookery books on its own infrastructure for automatic analysis.