Download - Switzerland: Food and Culture
S w i t z e r l a n d P a g e | 1
Introduction
In her 700 year history, Switzerland has earned a reputation as a peace-loving and solidly
neutral insular nation situated in the middle of the European continent. With a decidedly
nationalistic consciousness-complemented by savvy in the world wide trade-the Swiss have
kept themselves at bay from political unrest, intrigues, and alliances. Swiss cookery, like the
language and culture, has been influenced extensively by its neighbours. Thus there are many
dishes resembling those of Germany, France and Italy. But the traditional independence of
the nation and its people is reflected in the specialities of each valley and town that was
created long ago by inventive thrifty cooks who shared deep passion for nourishing good
fare. Fortunately, they always have been blessed with the best and freshest of ingredients,
readily available from productive farmlands and well-tendered animals and poultry.
Outstanding among the renowned Swiss foods are dairy products, garden-fresh vegetables,
flavourful honey, rich fruits, and excellent meats, particularly pork and veal, as well as game
and poultry.
Geography and climate
Page | 1
S w i t z e r l a n d P a g e | 2
Switzerland officially the Swiss Confederation is a federal republic consisting of 26 cantons,
with Bern as the seat of the federal authorities. The country is situated in Western Europe
where it is bordered by Germany to the north, France to the west, Italy to the south, and
Austria and Liechtenstein to the east. Switzerland is a landlocked country whose territory is
geographically divided between the Alps, the Central Plateau and the Jura that yields a total
area of 41,285 km2 (15,940 sq mi). The Swiss climate is generally temperate, but can vary
greatly between the localities, from glacial conditions on the mountaintops to the often
pleasant near Mediterranean climate at Switzerland's southern tip. Summers tend to be warm
and humid at times with periodic rainfall so they are ideal for pastures and grazing. The
winters in the mountains alternate with sun and snow, while the lower lands tend to be more
cloudy and foggy in winter
History
Helvetia, were a Celtic tribe first mentioned at the end of the 2nd century BC. It is not known
if they already lived in the Swiss plateau area at that time, or if they moved there later.
However, Julius Caesar defeated them at the battle of Bibracte and thus following the Roman
rule.
The people of switzerland
Switzerland has a population of about 7.6 million. Foreigners account for around 21% of the
resident population. The average age is increasing, as people live longer and have fewer
children. Lifestyles are changing as the Swiss adapt to new demands. Religious belief has
declined in recent years, but the religious landscape has diversified. Switzerland has four
unevenly distributed languages and a wealth of dialects. Switzerland is one of the richest
countries in the world
The Swiss Culture
Switzerland is in the unusual situation of being the home of three of Europe's major
languages. Swiss culture is characterized by diversity, which is reflected in a wide range of
traditional customs. A region may be in some ways strongly culturally connected to the
neighbouring country that shares its language, the country itself being rooted in western
European culture. The linguistically isolated Romansh culture in eastern Switzerland
constitutes an exception; it survives only in the upper valleys of the Rhine and the Inn and
strives to maintain its rare linguistic tradition.
Page | 2
S w i t z e r l a n d P a g e | 3
Switzerland is home to many notable contributors to literature, art, architecture, music and
sciences. In addition the country attracted a number of creative persons during time of unrest
or war in Europe. Some 1000 museums are distributed through the country; the number has
more than tripled since 1950. Among the most important cultural performances held annually
are the Locarno International Film Festival and the Montreux Jazz Festival.
The Cuisine of Switzerland
If variety is the spice of life, then the Swiss certainly offer a colourful palate. Drawing the
best from their neighbours, they incorporate cuisine of Italy, France and Germany into their
own Swiss specialties.
Swiss & German Vigor
Aargau - Rüeblitorte (carrot cake)
Appenzell - Appenzellerei (ham, onions, parsley and cheese), Biberli (spiced
honey cakes)
Basel - Mählsuppe (flour soup), Basle-style Salmon, Basler Läckerli (honey
cookie)
Berne - Berner Platte (smoked pork, sausage, sauerkraut), Meringues with
whipped cream, Bricelets or Brezeli (wafers), Honigläbchueche (honey gingerbread)
Glarus - Schabzieger (clover cheese), Chalberwürst (veal sausage),
Zigerchrapfe (deep-fried packets of dough with sweet stuffing), Biräbrot (dried pear
bread)
Lucerne - Lozärner Chügelipaschtete (Vol-au-Vent)
Schaffhausen - Bölletünne (onion tart), Schaffhauser Zungen (almond meringue and
butter-cream pastry)
St. Gallen - Bratwurst and Schüblig (sausages), Mostbröckl
Thurgau - Mostbröckli (brine cured meat), Glottlieberhuppen (Huppen with
chocolate filling)
Uri - Älplermagronä (elbow macaroni with fried onions and mountain
cheese, often served with apple sauce), Brischtner Birä (dried pears in wine with
whipped cream)
Zug - Kirschtorte (cake flavored with cherry brandy)
Page | 3
S w i t z e r l a n d P a g e | 4
Zurich - Gschnätzlets (sliced veal in cream sauce) with Röschti (golden light
shredded potato cakes), Ratsherretopf (mixed filets and vegetables), Marzipan-
Läckerli (cookie)
Swiss & French Flair
Geneva - Friture du Lac (deep-fried small fish), Fricassée de porc, Rissoles aux
poires (pear fritters)
Valais - Escalope agaunoise (veal escalopes with ham, tomatoes, Raclette
cheese)
Vaud - Filets de Perches St. Saphorin, Papet Vaudois (smoked sausage served
on a bed of leeks and potatoes), Saucisson
Swiss-Italian Pizzazz
Ticino - Busecca (tripe soup), Risotto (rice with many different flavors), Polenta
a la Ticinese, rabbit dishes, Capretto (kid), pasta, Chestnut Vermicelles (chestnut
purée), Sabayon (wine cream), Amaretti (bitter almond macaroons)
Romansh Vitality
Graubünden - Bündnerfleisch (air dried meat, sliced paper thin), Salsiz (a hard
sausage), Bündner, Gersten Suppe (barley soup), Pizzokels (potato-based
dumplings), Maluns (fried-potato dish traditionally served with Alpine cheese and
apple sauce), Scarpatscha (noodle gratin), Capuns (stuffed Swiss chard leaves),
Engadiner Nusstorte (walnut tarts)
Page | 4
S w i t z e r l a n d P a g e | 5
Some of the swiss culinary favourites
Rosti
Here is what foreigners hardly know: Switzerland is a potato nation. A variety of imaginative
potato dishes have been diverged in kitchens all over the country, and among them is the
speciality generally thought to be typically Swiss: rosti pronounced reush-tee. Roti means
roasted or fried potatoes. The golden yellow roasted potato pies made their debut long ago as
a farmer’s breakfast, to which everybody around the table helped themselves. Only with
practice does one achieve the incomparable combination of crunchy outside and properly
cooked inside, aromatic and light. Rösti is such a favourite in Switzerland they have a special
platter to dish out this potato recipe known as rösti-teller.
Understandably every canton has its own rosti. It is the side dish too many dishes, but with a
salad, can also be eaten as a main course. The basic recipe contains potatoes, onions, salt and
oil. Of all the rosti variations, the bernese one has found its way into the repertoire of
international hotel and restaurant offerings.
Rosti goes well with all stir fried meat dishes, and also with game. But it is inseparable from
its partner Zurcher Geschnetzeltes.
Basel – with plenty of onion rings
Ticino - with diced bacon and rosemary
Zurich - with chopped onion and caraway
Appenzell - with elbow macaroni, bacon, appenzeller cheese
Uri - with bergkase, onions, coffee
Soups
The Swiss love soup that they make in great variety and enjoy for all meals and as snacks.
Because they are practical people, they prepare some of the traditional soups with only a few
simple ingredients
Basler Carnival Soup:
One of their favourites is Mehlsuppe, based on flour and butter, and seasoned variously. It is
associated with Fasnacht or carnival celebrations in Basel.
Altdorf Onion-Cheese Soup: it is made with two favourite ingredients: onions and cheese
Page | 5
S w i t z e r l a n d P a g e | 6
Barley soup: barley is highly nutritious, which was particular important, of course, in the
meals of the mountain farmers. The barley soup comes from the engadine and is popular
throughout the canton Graubunden.
Fondue
Fondue is derived from the French word ‘fondre’ which means to melt. Although its origins
are not known, some persons say that fondue was created by villagers who softened cheese
with a little wine in a pot over an open fire. According to the basic Neuchatel recipe, the main
ingredients of the cheese fondue are white wine and two sorts of cheese, grated or shredded,
all combined and stirred while heating. Usually, Emmental and gruyere are used in
combination; the one would alone be too mild, the other too sharp. While some fondues call
for three different kinds of cheese, the piquant gruyere almost always counts among them. A
little lemon juice should be added to the wine n order to lend acidity to break up the cheese.
A caquelon, or heat-proof fondue pot with a handle, is indispensible, whether made of clay,
glazed ceramic or enamelled cast iron. The thickened and sharp cheese dish is taken from the
burner and served over the alcohol lamp on the table. Guests help themselves generously to
bite-sized cubed bread, spear a piece on a long fork, and dunk it in the creamy cheese.
Aficionados drink kirsch, black tea or white wine by choice with fondue. As a rule, every
fondue is only as good as the cheeses used to make it. Too immature, and the cheese will
clump, too aged, and its fat will separate.
Good Swiss wines are fendant-petillant or Neuchâtel. The preferred drink to serve with
fondue is kirsch; or you may serve the same kind of wine that was used in the dish.
Raclette
Legend has it that raclette was invented in the mountains when the people lit a fire to warm
themselves in the bitter cold. The mountain cheese they had bought along was too close to the
fire and it melted. The melted cheese was unexpectedly tasty on bread and a national dish
was born
While in the earlier times any Valasian alpine cheese would do, Gosmer or Bagnes, are the
special cheeses used in the raclette today. They have a creamy consistency that melts easily
and does not run. A raclette oven or a raclette grill is indispensible. The oven supports half
the of a round raclette cheese beneath a heating element with metal wire glowing red. The
grill can be placed at varying distances from the cheese. As soon as it melts, the soft cheese
side is scraped with a knife that gave raclette its name. Derived from the French, the word
Page | 6
S w i t z e r l a n d P a g e | 7
raclette means scraper or spatula. A raclette grill is equipped with small, equal portion pans
which are filled with a slice of cheese and placed under the heat, till the cheese is melting,
meats and other dishes can be grilled on the hot upper surface of the grill.
There are old raclette locales in the Valais, where the raclette is still prepared authentically.
They cut the surface of half the cheese wheel is pushed towards the fire, and the melting
cheese is scraped onto the waiting plate.
Originally the dish consisted of cheese, jacket potatoes, and pickles. Today a whole slew of
raclette recipes have evolved in which meat and fish, poultry and vegetables even wild game
and fruits, count among the ingredients.
The Berner Platte
The Berner Platte, named for the attractive Swiss capital of Bern, is a national speciality.
Once it was a typical farmer’s dish, eaten in the home and served at wedding or christening
feasts. Now it’s prepared to be enjoyed by hearty diners. Made of an assortment of meats,
sausages, and vegetables, there are probably as many plates a la Bern as there are inhabitants
in the canton Bern. The meat or sausages can be supplemented or substituted according to
fancy or availability. Just as popular with this famous Swiss dish are green beans in place of
or in addition to the sauerkraut
Bern stuffed onions:
Switzerland’s federal capital of Bern, a handsome preserved medieval city, is the only place
in the world that sets aside a special day to honour the humble onion. Annually on the 4 th
Monday of November, thousands of Swiss and foreign celebrants gather at a colourful onion
market (zwiebele marit) to enjoy an unusual autumn harvest holiday enlivened with good
eating and merrymaking.
Onion pie - bolledunne
They may make you cry a lot, but you still can’t get along without them. Even if bitter tears
are shed while peeling, there is hardly a household in which onions are not used in the
kitchen in same way.
Page | 7
S w i t z e r l a n d P a g e | 8
Fish
Switzerland is an angler’s paradise. Owing to the variety of waters and kinds of fish, there are
possibilities in every season for the angler to try a hand. For a long time the low land lakes in
central Switzerland were polluted by agricultural waste. Today, they are once again clean and
host good numbers of pike, perch, trout, carp and eel Graubunden, or the engadine, is known
as “the canton of the thousand valleys” where the zealous angler willing to hike will catch the
finest of the fish related to salmon, the char for example. Char and trout
Bundner Fleisch
What better snack with wine than the famous Bundner Fleisch that the old farmers of
Graubunden used to take as food on their mountain wanderings? Made of the tender and rich
muscle of beef shank, it is rubbed with herbed brine and then dried over several months in the
fragrant mountain air. In time, it loses more than half its water weight. Called brsaola in
Italian, the air-dried beef is sliced paper thin, rolled, and served on a wooden board with
hearty brown bread and butter, and lots of pepper. It is pressed at the beginning of the drying
process, which gives it its typical corners. It is produced from very tender, finely textured and
well marbled pieces of the rump muscle. It is rubbed with a mixture of pepper, juniper
berries, herbs and salt.
Basle Leckerli
The Swiss love confections and cakes of all kinds. The German-speaking Swiss, particularly
the people of Basle, have the biggest “sweet tooth”
The honey-rich Leckerli of Basle have a 600 year-old tradition that has made them world
renowned. Honey, chopped almonds, flour, candied orange and lemon peel, spices, Potash, a
leavening agent, and sugar.
Sweet Specialities
Aargauer Ruebliorte (Aargau carrot cake)
The canton of Aargau is famous for a torte that never fails to get accolades. It is amde of raw,
grated carrots that lend the torte a piquant-sweet taste.
Page | 8
S w i t z e r l a n d P a g e | 9
Zuger Kirschtorte (zug cherry torte)
A cherry torte without cherries? Yes but between the pastry layers of this nut and biscuit
torte, the butter cream is generously flavoured with kirsch.
Breakfast items
Golden Bärner Züpfe braided egg bread, jams and fruit preserves, and real Muesli are all very
much a part of Swiss life, especially at breakfast.
Polenta
The word polenta is of Latin origin, but was originally not applied to the famous corn meal,
but to a mixed gruel of various grains, usually millet or wheat. Polenta was the basic food of
the Romans. In Ticino, a real polenta is made in the way: someone with lots of time and also
a fireplace with roaring wood fire and copper kettle mix the corn meal and mush from the
necessary ingredients and stirs and stirs, up to four hours, until he has a fine, flavourful,
golden, thick polenta! As simple as the ingredients may be, as difficult it is to present a real
perfect polenta to one’s guest. Corn has been grown in Ticino since the beginning of the 17 th
century, and it is therefore not surprising that polenta is so popular here.
Risotto a la Ticino
Rice has a characteristic unique among grains. Each plant must be planted separately. Also
water plays a much more important role than for other grains. The ticinesi make their risotto
with red wine, which gives the rice a unique flavour. Risotto is really a side dish which goes
well with many meat dishes, but many variations and imaginative ingredients turn it into a
main dish to serve with fresh salad and a Ticino wine.
Sauerkraut a la Schaffhausen
They like it with the special caraway sausages, with a touch of marc, spirits made with
pressed grapes of the local vineyards.
Page | 9
S w i t z e r l a n d P a g e | 10
Swiss cheeses
They call it the best in the world. A number of factors ensure its quality: most alpine
meadows, pure and clean air, fully healthy cow herds, and the industrious mountain farmers.
It is with all that in its favour that Swiss alpine milk, the basis for Swiss cheese is produced.
Many mountain people produce cheese. But the Swiss credit their women with the success of
their cheese. Over the centuries, young men from rural backgrounds hired themselves out as
mercenary soldiers to foreign governments, leaving their farm work to their women. It was
the women then, then, who learned how to produce cheese in their mountain huts from the
abundance of alpine milk, and to such perfection, that it was offered as a delicacy at the
tables of counts and kings. The cheese of the Helvetians - a Celtic people who migrated in the
first century AD from southern Germany into what we know as Switzerland today – was
appreciated by even the ancient Romans.
Emmental
Emmental cheese is made of raw milk, usually a mixture of fresh and milk and milk from the
evening before. It is ripened in a cool ripening cellar for four months; Emmental still has a
mild taste. The longer is ripens, the heartier its taste. The round form of the cheese has been
supplanted by the rectangular block, which is easier to store and transport. We can assume,
then, that in Antiquity, a kind of Emmental was being made, and the cheese can claim a 2,000
year old tradition. Today, it is the Emmental that is known as Swiss cheese all over the world.
Gruyere
Gruyère is a hard yellow cheese made from cow's milk, named after the town of Gruyères in
Switzerland. French Gruyère cheeses must have holes according to French agricultural law,
whereas holes are usually not present in Swiss Gruyère. Gruyère is sweet but slightly salty,
with a flavor that varies widely with age. It is often described as creamy and nutty when
young, becoming with age more assertive, earthy, and complex.
Appenzeller
Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of
northeast Switzerland. A herbal brine, sometimes incorporating wine or cider, is applied to
the wheels of cheese while they cure, which flavors and preserves the cheese while
promoting the formation of a rind.
Page | 10
S w i t z e r l a n d P a g e | 11
Schabzieger
The tradition of Schabzieger cheese from the canton of Glarus is equally old. It takes its
characteristic aroma from cow feed in the form of clover, which crusaders brought over the
Alps from Asia Minor at the end of the 11th century.
Sbrinz
Sbrinz, an easily digestible full-fat cheese with high protein content, is a cheese produced
primarily in Lucerne and its neighbouring cantons. Sbrinz, the hardest and the oldest Swiss
cheese without any holes, is excellent for grating.
And Others
Other popular Swiss cheeses include the hard, round, yellow coloured Tomme, which is sold
in round boxes, the mild and creamy Vacherin, and the unique Tete de moine (monk’s pate)
made in the Swiss Jura.
Nowadays the Swiss have to come to grips with their cheese being produced in Germany,
France, Austria, and Finland and even overseas. By way of limitation, there are detailed
regulations in effect to ensure the quality of the Swiss cheese, and a protective symbol,
“Switzerland” within a wheel with spokes, which marks every cheese.
Swiss chocloates
The Swiss are truly a nation of chocolate lovers. They eat and drink more than any other
nation and they make the most seductive candies. The Swiss have morning breaks for these
beverages in their offices and factories. Besides eating chocolate, the Swiss cook with it, and
over the years have created an array of delectable cakes, pies, cookies, pastries, desserts,
sauces, confections, and drinks. Hot chocolate is their favourite
In 1876 the Swiss confectioner Daniel Peter created milk chocolate by combining milk
powder with the chocolate formula. His powdered milk had been manufactured by Henri
Nestlé as a product for babies, but it became obvious from this discovery that greater money
could be made with this new kind of chocolate. Nestlé's name has been associated with milk
chocolate and instant chocolate ever since. Another Swiss contribution came from Rodolphe
Lindt, who in 1880 developed the technique for conching chocolate, a process that permitted
much firmer and more highly ornamental candies, as well as the ability to insert fillings.
Page | 11
S w i t z e r l a n d P a g e | 12
The praline – queen of chocolates
Pralines, or assorted chocolates, are known in three versions depending on method of
production: glazed chocolates with a hard or semi-hard filling, hollow chocolates with soft or
liquid fillings, and solid chocolates. The first category makes up the widest variety, as the
centre may be marzipan, nougat, truffle, or crisp. Almonds or other nuts may top the praline,
and the applied decorations in bitter chocolate and other garnishes demand high degree of
dexterity and skill.
Swiss Confectionary
Orange slice (candied orange slice with sugar and chocolate icing)
Princesses (orange truffle with powdered sugar)
Pineapple triangle (candied pineapple pieces)
Little Kirsch drops (cherries in schnapps)
Whisky – truffles (with whisky filling, turned in cocoa)
Little crowns (a marzipan confection modelled on Danish crown cake)
Florentines (in miniature)
Calissons (little boats with sugar icing)
Schiesser rum (invented by cafe schiesser in basle)
Baisers du jour (daytime kisses)
Nougat is at the top of the popularity charts. It is produced like chocolate, except that ground
hazelnuts or almonds are used instead of cocoa beans. The most costly fillings are truffles in
their multiple variations. They are made of chocolate whipped with cream and select
ingredients, like butter, liquor, nut, and almond pastes, as well as fruit products. Krokant is
the crispy delicacy made of candied sugar and chopped nuts. Rose water has been added to
the mixture of chopped almonds and powdered sugar we call marzipan. Other delectable
treats are the fruits in alcohol and liquid based on schnapps or liqueurs that are indispensable
to ant grant chocolate assortment.
Page | 12
S w i t z e r l a n d P a g e | 13
Wines, spirits and Cigars
Swiss wines
All though they are not well none abroad, and wine is not a major industry, Switzerland
produces many wonderful wines from vineyards along its sunny lake shores, and even at
terraces at over 3600 feet near the Matterhorn.
All wine names in Switzerland are geographic and carry the region name, canton, local town,
or parish. The most widespread varieties are the Chasselas (called Fendant in Valais) and
Pinot Noir. The Merlot is the main variety produced in Ticino. It has a natural sparkle or
crispness that distinguishes it from the vines of nearby vineyards in other countries.
Swiss spirits
Kirsch: at the end of the meal often with black coffee. Goes well with fruits is sprinkled with
desserts
Fruit brandy or eaux de vie
Pear brandy sometimes has the fruit in the bottle. Williams pear brandy is a world renowned
brand of pear brandy from Switzerland.
Cigars
Geneva, the respected seat of international organizations on the lake of the same name, is also
the hub of cigar culture. Closely connected to its name almost synonymous with cigars, Zino
Davidoff. Born in Kiev, the Russian Davidoff was able to emigrate with the rest of his family
to the safety of Geneva before the October revolution. Davidoff skilfully managed to trade
from cuba to france and germany through geneva, and his business became a familiar
meeting point of passage for friends of the cigar world.
L’hotel de Ville
The founder of this restaurant, Frédy Girardet, who passed on this restaurant to Philippe
Rochat is known primarily for his nouvelle cuisine style. He avoids using flour in his sauces,
thickening them instead with simmered meat stocks. By more modern standards he is
considered a traditionalist. He is a critic of molecular cuisine, in particular its use of non-
natural ingredients
Page | 13
S w i t z e r l a n d P a g e | 14
Philippe Rochat pays strict adherence to seasonality, peerless ingredients and a conviction
that three flavours on a plate are enough. That however barely begins to describe the
exquisite reality and painterly presentation of Philippe Rachats’ contemporary French dishes.
If you crave the finest Perigord truffles, Normandy Scallops or Sicilian tomatoes, this is the
place for you.
Page | 14
S w i t z e r l a n d P a g e | 15
Conclusion
The Swiss cuisine is unique in its many regional influences from its neighbors' cuisine,
including Italian, French, and German cuisine. However, the Swiss also have their own
unique dishes. Switzerland was for a long time a country of farmers, so their specialties
involve potatoes and cheese, and also some more exquisite foods such as chocolate. Although
Switzerland is a highly industrialized country with a powerful financial and industrial elite
involved in global markets, Swiss culture remains identified with an idealized rural tradition.
Page | 15
S w i t z e r l a n d P a g e | 16
Bibliography
Books:
Boss-Teichmann, C. (2004). Europe's Master Chefs. konigswinter: Konemann.
Countires and their culture. (2009). Retrieved April 20, 2010, from everyculture:
http://www.everyculture.com/multi/Sr-Z/Swiss-Americans.html
Nelson, K. S. (2001). Switzerland: Heidi Country, Cheeses and Chocolates. In K. S. Nelson,
All Along The Rhine Recipes, Wines and Lore from Germany, France, Switzerland, Austria,
Liechtenstein, and Holland (pp. 7-46). New York: Hippocrene Books, Inc.
Romer, J. (2000). Switzerland. In J. Romer, M. Ditter, & C. Westphal, Culinaria European
Specialities (pp. 215-231). Cologne: Konemann.
Sloan, J. C. (1996). The Suprising Wines of Switzerland: a Practical guide to Switzerland's
best kept secrets. Riehen: Bergli Books.
Widmer, P. (1996). Switzerland a Culinary tour. Lativa: Sigloch Edition.
Websites:
Culture. (2009). Retrieved April 20, 2010, from swissworld:
http://www.swissworld.org/en/culture/
Culture of Switzerland. (2010, april 12). Retrieved April 14, 2010, from wikipedia:
http://en.wikipedia.org/wiki/Culture_of_Switzerland
Dickinson, J. (n.d.). Culinary Art & Traditions of Switzerland. Retrieved April 14, 2010,
from ehow: http://www.ehow.com/facts_5489976_culinary-art-traditions-switzerland.html
Page | 16
S w i t z e r l a n d P a g e | 17
Germany, Austria, Switzerland. (2010). Retrieved April 15, 2010, from enotes:
http://www.enotes.com/food-encyclopedia/germany-austria-switzerland
History. (2009). Retrieved April 18, 2010, from swissworld:
http://www.swissworld.org/en/history/
History of switzerland. (n.d.). Retrieved April 14, 2010, from History-switzerland:
http://history-switzerland.geschichte-schweiz.ch/
History of Switzerland. (2010, April 11). Retrieved April 14, 2010, from Wikipedia:
http://en.wikipedia.org/wiki/History_of_Switzerland
Miller, M. (n.d.). A CULINARY TRIP AROUND SWITZERLAND. Retrieved April 14, 2010,
from Travellady: http://www.travellady.com/ARTICLES/article-swiss-taste.html
No.16 – L’Hotel de Ville – Philippe Rochat. (2010). Retrieved April 22, 2010, from
theworlds50best: http://www.theworlds50best.com/awards/1-50-winners/l-hotel-de-ville-
philippe-rochat
People. (n.d.). Retrieved April 20, 2010, from swissworld:
http://www.swissworld.org/en/people/
Swiss Cuisine. (2010). Retrieved April 20, 2010, from wikipedia:
http://en.wikipedia.org/wiki/Swiss_cuisine
Swiss Foods, Customs and Culture. (2010). Retrieved April 15, 2010, from food-links:
http://www.food-links.com/countries/switzerland/switzerland.php
Swiss Wines. (2010). Retrieved April 20, 2010, from wikipedia:
http://en.wikipedia.org/wiki/Swiss_wine
Page | 17
S w i t z e r l a n d P a g e | 18
Switzerland. (2010). Retrieved April 18, 2010, from wikipedia:
http://en.wikipedia.org/wiki/Switzerland
Switzerland Map. (2007). Retrieved April 20, 2010, from Scrapetv:
http://scrapetv.com/News/News%20Pages/Everyone%20Else/images-3/switzerland-map.jpg
Page | 18