When and Who?
The culinary journalists’ association was founded in 1968, with Arne
Krueger as its first president. The association emerged from a group
of friends and
colleagues of different areas of expertise. They had been meeting in the
years following World War II to inform one another
reliably and neutrally
about food and drink subjects which, in those
times, were themes of lesser
interest in the press world. Topics of
interest were: the redeveloping German
gastronomy, the development
of the food industry and the German Nutrition
Society, which was in
the process of adapting their pre-war data to the
new and unfamiliar
products of growing imports as well as genetically
modified basic foods.
From the beginning, the president – a trained chef of French Haute
urged: “Don’t forget gourmet delights!” Under his influence
the work group,
meanwhile renamed FEC – Food Editors Club – became
department of FIPREGA (Fédération International de la Presse
Today, the most important journalists, freelancers as well as those
in editorial departments, authors and photographers who
with food and drink topics, table culture, nutritional
science and related areas,
are part of the FEC.
Their endeavour has always been to keep a balance of culinary delights
the one hand and the ever-evolving knowledge of food and their
on the other.