Janoschka magazine_Linked_V2_2017
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44 t o t e l l t h e t r u t h<br />
Swabian monks have<br />
it all wrapped up<br />
How the “Maultasche” got its dough<br />
Legend has it that resourceful Cistercian monks from Maulbronn,<br />
Germany thought up this recipe in the 15th century,<br />
and not just because the filling was tastier and they were<br />
easier to prepare this way. The fact is that the inhabitants<br />
of the Swabian monastery were more interested in hiding<br />
the forbidden meat filling from divine eyes during Lent. By<br />
doing this, they believed that their enjoyment of meat dishes,<br />
and therefore the transgressive breaking of their fast,<br />
would go unnoticed.<br />
And today? The cheating monks would not stand a chance.<br />
There is now complete transparency: all the ingredients<br />
are clearly labelled on food packaging. Nutrition tables, information<br />
about the origins of the ingredients and the like,<br />
even tell us today which substances are not to be found in<br />
our food: no fat in gummy bears, no gluten in bread and no<br />
lactose in milk.<br />
Modern, informative packaging gives us important information.<br />
Just imagine the supermarket shelves full of completely<br />
blank food packaging: modern Maultaschen, so to<br />
speak. We can only guess what our monks would have<br />
thought about this. And whether they would have gone as<br />
far in their deception as to label Swabian Maultaschen with<br />
“Suitable for Vegetarians”.