Dahinden MartinMartin Dahinden © FDFA 

Martin Dahinden was born in Zurich, Switzerland, in 1955. He earned a Ph.D. inEconomics (Business Administration) from the University of Zurich. Before joiningthe diplomatic service, he worked as a postgraduate assistant at the university, and was then employed by a bank and a publishing house. Martin Dahinden has been appointed as Ambassador of Switzerland to the United States of America in 2014. Prior to that, he served as Director of the Swiss Agency for Development and Cooperation (SDC) from 2008 to 2014 and headed the Directorate of Corporate Management of the Federal Department of Foreign Affairs (FDFA) from 2004 to 2008.

Twitter: @Martin_Dahinden
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Martin Dahinden Schweizer Küchengeheimnisse

Gesichter und Geschichten hinter bekannten Gerichten

Cooking, History, Switzreland
Nagel & Kimche (2016)
176 pp


The Faces and Stories Behind Well-Known Dishes From Switzerland

Swiss Cuisine does not stop at cheese fondue and chocolate. Switzerland has made a considerable contribution to international gastronomy in the form of recipe books, culinary inventions and brilliant chefs. What Napoleon's Swiss chef sent over the palate of his master helped decide many a campaign. The Delmonico family from the Ticino introduced à la carte dining to New York. And the milk soup served to seal the First Peace of Kappel was a masterpiece of diplomatic negotiation.

Martin Dahinden explores these and other stories of Swiss people who wrote culinary history with passion and precision. SCHWEIZER KÜCHENGEHEIMNISSE is a tempting menu of stories and history, refined with recipes.