Alain Wohlgemuth
Food without borders

While browsing through the book «Ächti Schwiizer Chuchi» («Real Swiss Cuisine»), I couldn’t help but ask myself: Who actually eats like this in Switzerland? How accurately does this book reflect Swiss food culture and what even makes us Swiss in the first place? What role does immigration play in shaping our culinary traditions?Driven by this curiosity, I picked up my camera and set out to meet passionate cooks with immigration backgrounds. I wanted to discover what they cook—and how the realities of a transcultural life in Switzerland influence the way they prepare food today. Through my research and filming, I saw how complex food becomes in the context of immigration—deeply tied to identity, belonging, politics, inclusion, and more.