Literary Pleasure Library. In 1931, the Hädecke Verlag published a small booklet in the series "The New Lifestyle," whose content on "Table Joy & Sociability" (as the subtitle read at the time) is just as relevant today as it was then. In addition to theoretical texts, the book includes some recipe suggestions, including menus with simple wine pairings. Hans Balzli, as a gastronome, turns a simple recipe for colorful potato salad into a small event by pouring it with a bottle of champagne, letting it steep for 10-12 hours, and only then dressing it with olive oil, lemon juice, salt, pepper, and mustard. The recipes also feature rediscovered old vegetable varieties such as Stachys, cardoon, or salsify, making for enjoyable reading. Nowadays, one can study gastronomy at the University of Salzburg. Then as now, it revolves around the question of how nutrition is integrated.