Four new culinary creations and a pâtissière take center stage: The German Archive of Culinary Arts now boasts 20 entries

TUD Dresden University of Technology and the Saxon State and University Library (SLUB) Dresden have supplemented the German Archive of Culinary Arts with five mouthwatering new dishes. For the first time this year, a woman pastry chef, Larissa Metz, was honored alongside top chefs Thomas Bühner, Peter Knogl, Jörg Sackmann, and Harald Rüssel, each for a special creation of theirs. With these five new additions, the archive has now grown to comprise 20 pastries and culinary wonders.

Whether it’s veal sweetbreads, tripe, saddle of venison, otoro, or beurre blanc-bergamot ice cream: Top chefs Thomas Bühner, Peter Knogl, Jörg Sackmann, Harald Rüssel, and pastry chef Larissa Metz are setting new standards in the pastry and culinary arts, wowing everyone with their outstanding creations that exemplify today’s gourmet scene. The renowned “gastrosopher” and gourmet critic Jürgen Dollase has compiled comprehensive documentation of prizes for dishes and has presented it to the German Archive of Culinary Arts. These five high-class culinary creations and dishes typical of the time of the aforementioned chefs will be documented so minutely that their preparation and gustatory perception can be comprehensibly reconstructed by later generations.

The cultural memory of culinary arts is growing

Since 2023, TUD and the SLUB Dresden have been working together to create this series of taste documentations. With these five new additions, the archive now encompasses 20 pastries and culinary feats. They are available at www.slubdd.de/geschmacksdokumentationen and are freely accessible to researchers and the public alike.

Prof. Ursula M. Staudinger, Rector of TUD, explained: “The addition of five more culinary creations means that we have reached a special milestone: The German Archive of Culinary Arts now comprises 20 works of haute cuisine that can be reconstructed by future generations. I am particularly pleased that pâtissière Larissa Metz is being honored, as this means that the culinary skills of a woman are being recognized in this way for the very first time. These documentations are so much more than mere recipes: They capture the sensory knowledge that is inextricably linked to our memory, biography, and culture. Now, a unique cultural memory of culinary arts is taking shape where TUD and the SLUB meet, resulting in a vibrant hub for research, teaching, and dialog with society. We owe our thanks to the award-winning chefs, to Larissa Metz as the first pâtissière in this series, and to Jürgen Dollase.”

Katrin Stump, Director General of the SLUB Dresden, adds: "The taste testimonies are a great enrichment for the German Archive of Culinary Art's collection, which is truly unique in Germany, as they offer scientists outstanding sources for researching German culinary art of the late 20^th and early 21^st centuries. We are delighted to be able to add five more creations from the pinnacle of culinary art for future generations to enjoy. With the inclusion of Larissa Metz, it is the first time that we are able to honor a pâtissière.“

Dinner to officially honor the taste documentations

To mark the ceremonial inclusion of their creations in the German Archive of Culinary Arts, the chefs and the pâtissière receive certificates and specially designed porcelain by Berlin designer Stefanie Hering. For this special occasion, Larissa Metz, Thomas Bühner, Peter Knogl, Jörg Sackmann, and Harald Rüssel prepared their culinary creations for a dinner at the Bülow Palais restaurant in Dresden on November 9, 2026.

© Sven Ellger / TUD

Background: German Archive of Culinary Arts

The Saxon State Library – Dresden State and University Library (SLUB Dresden) and TUD Dresden University of Technology founded the German Archive of Culinary Arts at SLUB Dresden on October 10, 2022. The extensive culinary publications collection, including manuscripts, books and journals as well as menus, commercial graphics, photographs and audiovisual media, is one of the most significant of its kind in Germany.  Highlights include collections of Ernst Birsner, Walter Putz, Wolfram Siebeck and Eckart Witzigmann.

It forms the basis for interdisciplinary and transdisciplinary research in the humanities, cultural studies and natural sciences regarding culinary art, dining culture and nutritional science as well as their impact on culture and society over the ages, as already successfully established at TUD. The SLUB and TUD invigorate the scientific and societal discourse related to nutrition and culinary arts by organizing events, exhibitions, participatory formats, and publications, thus establishing the German Archive of Culinary Arts as a pivotal player in research, teaching, and the transfer of knowledge to society.

Contact:

Annemarie Grohmann
SLUB Dresden Press Officer
+49 351 4677-342

Matthias Fejes
TUD Press Officer
+49 351 463-32398