After the surprising success of the book "We Simply Cooked: 100 Memories of Favorite Recipes," authors Jörg Reuter and Manuela Rehn embarked on a journey across Germany for a second time to talk with older people about the cuisine of their childhood and to cook together with them. They were accompanied by a top chef from each region, who could explain the origins of the preparations and eating habits, thereby bridging the gap to modern regional cuisine. Together with the seniors, 80 particularly emotionally rooted recipes were selected, documented, and recreated for this book. Just a few decades ago, regional and seasonal cooking was a matter of course. However, with the spread of refrigerators and global food transport, the appreciation for the simple and good local offerings often fell by the wayside, even though many people nostalgically remember the beloved Sunday meals of their grandmothers. Thus, a unique work has emerged that seizes the opportunity to preserve and pass on this wonderful knowledge. The book "Our Culinary Heritage" portrays this journey filled with beautiful, touching conversations and experiences that occurred between the older individuals, the chefs, and the authors. Last but not least, it serves as a wake-up call on how we can treat the culinary wishes of a generation of people in nursing homes with more respect. There, food is often viewed merely as a cost factor. Yet, it is an emotional enjoyment, a memory, and a form of communication. Just like home kitchens, kitchens in social institutions should also become the focal point of togetherness, joy of life, and enjoyment.