Claudia Schubert

I trained as a chef before I moved into guiding, and Saxon food is still what I most enjoy explaining, from an old cellar restaurant tied to Goethe's Faust to a beer style that nearly disappeared before local brewers revived it. I keep sessions fairly short and focused on one or two specific foods rather than trying to cover a whole meal's worth of history at once. I like a warm, conversational pace and I am always happy when a question sends the session in an unplanned direction. Video works well for food history, since you can see the actual counter or cellar door I am describing.