Ursula Schirlbauer

The railway age in the Austrian Empire began with the construction of the horse-drawn railway from Linz to Budweis. Plans soon followed to connect the imperial capital of Vienna with the iron and coal deposits in northern Moravia and with the port city of Trieste. In 1837 the Kaiser Ferdinands Nordbahn was opened, in 1857 the Semmeringbahn planned by Karl Ritter von Ghega, overcoming one of the most difficult obstacles on the way to the Adriatic. The crossing of the Alps by train, such as over the Arlberg or the Brenner, is still considered a unique engineering masterpiece. The expansion of the railway network brought epochal changes. Goods and people circulated on an unprecedented scale – life accelerated. It had succeeded in connecting the northern crown lands such as Silesia or Bohemia and Moravia with Carinthia, Tyrol or the coastal region.

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More and more people are suffering from wheat and gluten intolerance. Wheat protein was long considered to be the cause of this scourge, and today gluten free products are on all the supermarket shelves. However, there is now increasing suspicion that it is not wheat but how it is processed that makes bread a potentially unhealthy food. Industrial processes simply do not give bread enough time to mature. More and more bakeries are reacting to this by introducing former production methods and ingredients such as champagne rye, emmer or in vogue chia seeds. Bread is baked according to old recipes, sometimes using home grown and home milled grains.

How was a castle built in the Middle Ages? With which tools, which technology? Answers to these exciting questions can be found in Friesach in Austria's southernmost province of Carinthia.