Fig. 2

Cultural food knowledge (ranked according to frequency of mention) about Tyrolean food, and frequency of Tyrolean dishes offered in restaurants and hotels. (For the analysis comparing cultural knowledge and food practices, dishes similar in nature were subsumed under generic terms. Knödelsuppe, Semmelknödel, Tiroler Knödel and Serviettenknödel were subsumed under the generic term Knödel (Knedl), Wienerschnitzel under the generic term Schnitzel and Apfelstrudel under Strudel. This is why the number of informants mentioning one dish differs in some cases from Table 2.). The figure shows those 35 dishes that were mentioned by 2 or more interviewees as ‘Tyrolean foods’ in Treze Tílias