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Gourmand World Cookbook Award goes to the book "With Valvasor at the Table"

The book entitled "With Valvasor at the Table – Nutrition Culture in Carniola in the Second Half of the 17th Century" written by dr. Janez Bogataj was selected as one of the top three books in its respective category and received the prestigious Best in the World 2020 award.

The famous work Slava Vojvodine Kranjske (The Glory of the Duchy of Carniola,1689) by the polyhistor Janez Vajkard Valvasor

The famous work Slava Vojvodine Kranjske (The Glory of the Duchy of Carniola,1689) by the polyhistor Janez Vajkard Valvasor | Author Stanko Gruden, STA

The book entitled "With Valvasor at the Table – Nutrition Culture in Carniola in the Second Half of the 17th Century", with a written summary in English, was published in 2019, commemorating the 330th anniversary of the famous work Slava Vojvodine Kranjske (The Glory of the Duchy of Carniola,1689) by the polyhistor Janez Vajkard Valvasor, and summarises food culture from one of the most important books for Slovenians that originated in our territory in general. In his book Slava Vojvodine Kranjske, Valvasor also wrote about food culture in Carniola in his time. Prof. dr. Janez Bogataj extracted the notes on this topic and compiled them in this book.

The book with the English title "With Valvasor at the Table – Nutrition Culture in Carniola in the Second Half of the 17th Century", published by Založba Hart, already won the Gourmand World Cookbook Award in the category "Local" in December 2019. In January 2020, the book was selected among the Top 3 in its respective category and won the Best in the World 2020 award. As many as 225 countries competed for this prestigious title envisaged to be awarded at the ceremony in China marking the 25th Anniversary of this award in May 2020.

For the first time since the founding of these awards, the list of the Best in the World winners has been released before the awards ceremony. In this way, the organisers wanted to add some positive energy in these uncertain times and honour the winners in their homes. According to them, their main objective has always been to try to help those who "cook with words" in any way they can. Consequently, the list of gems that gives a world overview of the food culture sector now also includes the book "With Valvasor at the Table – Nutrition Culture in Carniola in the Second Half of the 17th Century", written by prof. dr. Janez Bogataj.

The book that takes us to the Slovenian table in Valvasor's time is a recognisable send-off for Slovenia in the coming year for which Slovenia was awarded the European Region of Gastronomy 2021 title and for 2022 when Slovenia will be the Guest of Honour Country at the Frankfurt Book Fair 2022.

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