Aus gegebenem Anlass: A tasty tool of change von 2007 oder Der Doner

Nur malevolente Zeitgenossen würden einen Konnex zu entdecken geneigt sein zu einer justament begonnenen Katharsis Veranstaltung in einer grossen süddeutschen Stadt. Gleichwohl würde Brecht die Ekstatik eher gebremst wissen, denn schliesslich kommt vor der Moral das Fressen. In diesem, frivol für gar manche Komparsen, Sinne bietet sich zur ausreichenden und genüsslichen Carbohydratzufuhr dem Gedanken an einen leckeren und schmackigen Doner zu frönen. Dies um so mehr, wenn es noch mit Change zu tun hat in einem Land, das selbigem nicht unbedingt sehr offen zugeneigt ist.

Die Los Angeles Times brachte einen guten Artikel zum Thema Deutsche, Ausländer, Integration und dem Problem zu nahe liegender Erbsen im Jahre 2007. Nach deutschen Zeitvorstellungen also gestern und einem Humor, der sich vielleicht in 30 Jahren einstellen wird.

A tasty tool of change

Germany has opened its arms to kebabs, but less so to their Turkish makers. A training program may help speed integration.

Hamburg, Germany — IT’S tough to look masculine in a hairnet and booties, even if you’re carrying a very sharp knife toward a slab of meat swinging on a warehouse hook. But the kebab boys, pepper spice dusting their hands, don’t seem to mind, preferring to think of themselves as culinary ambassadors.

To understand the metaphor one must appreciate the sauce-drenched, onion-scented, shaved-meat beauty in a pita known as the doner, or spinning, kebab. Fat and messy, it is the Turkish immigrant’s gift to Germany, a bit of meal-time chaos in a nation that doesn’t like its peas to roll too close to the mashed potatoes.

Integration is often not a success story here, but the kebab has found a home, slipping in amid the sausage and beer like a distant, exotic uncle. It’s munched on the run and can fill the brawniest of laborers. When the bars close, and the soul is still restless, the kebab beckons, a late-night snack for the subway ride home. It sheds lettuce, bleeds tomatoes and has challenged dry cleaners from Hamburg to Hesse.

Now that maddeningly persistent German virtue known as order is being imposed on the untidy kebab. The Vocational School for Gastronomy and Nutrition here is offering a six-month course that in July will award the first kebab diplomas, officially known as Meat Processing Doner Kebab Production Specialization. If there is poetry in bureaucracy, the Germans have yet to stumble upon it, but the point is to regulate a loose market of vendors and producers.

And that, surprisingly, may improve integration in a country where more than 2 million Turks live in what many consider a parallel world. The aim is to enhance the image of the kebab industry and give its workers, most of whom are first- and second-generation Turkish immigrants with limited educations, training toward better opportunities….


Today, many second- and third-generation Turkish Germans carry German passports and are fluent in the language of their adopted nation, but they feel estranged, as if searching for an opening in an invisible, yet impenetrable, cultural scrim.

der volle Artikel hier


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