The history of foreign gastronomy in the Federal Republic of Germany is filled with many stories. Restaurateurs from Italy, Yugoslavia, Greece, and Turkey brought a piece of enticing yet also perplexing foreignness to Germany. Their trattorias, grill restaurants, taverns, and snack bars not only transformed the urban and rural landscapes but also became centers of intercultural communication, which was not always conflict-free. Most importantly, these new places of consumption changed eating habits—with pizza, döner, and many other delicacies that are now indispensable from the German menu. Maren Möhring tells the multifaceted story of mutual acculturation for the first time, also addressing the other side of the coin: the consequences of often arduous labor migration from Southern Europe. Awarded the Augsburg Science Prize.