Why is it important to knead bread dough by hand? How does butter strengthen our intestinal mucosa? Why does sauerkraut have an alkaline effect, even though it tastes sour? Karin Buchart and Maria Benedikt take a comprehensive gastrosophical look at traditional foods that have always been staples in the Alpine region. Over time, people developed increasingly sophisticated practices of food production that not only affect taste but also digestibility. The book follows the traditional production of foods and supports the effects of these traditional foods with expert knowledge from food producers and current studies, viewed through modern nutritional perspectives.